Directions:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
- Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
- Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 759.63 Kcal (3180 kJ) | ||
| Calories from fat | 109 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.11g | 19% | |
|---|---|---|---|
| Cholesterol | 51.25mg | 17% | |
| Sodium | 131.92mg | 5% | |
| Potassium | 212.03mg | 5% | |
| Total Carbs | 147.52g | 49% | |
| Sugars | 36.95g | 148% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 10.48g | 21% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.6mg | 3% | |
| Calcium | 93.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 260.12 Kcal (1089 kJ) | ||
| Calories from fat | 37.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.15g | 19% | |
|---|---|---|---|
| Cholesterol | 17.55mg | 17% | |
| Sodium | 45.18mg | 5% | |
| Potassium | 72.61mg | 5% | |
| Total Carbs | 50.51g | 49% | |
| Sugars | 12.65g | 148% | |
| Dietary Fiber | 0.26g | 3% | |
| Protein | 3.59g | 21% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.2mg | 3% | |
| Calcium | 31.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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