A cheerful heart is good medicine, but a crushed spirit dries up the bones. Proverbs 17:22

Saturday, January 23, 2010

Pumpkin Scones!

These were so good! I hope you give them a try.
Serves 6-8

1 1/2 c. all purpose flour 1/2 -3/4 cup reserved
1 cup wheat flour
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
2 tsp baking powder
2 tsp. baking soda
1 cup low-fat vanilla yogurt
1/2 cup of canned pumpkin
2 eggs

2 TBS. butter, melted
2 TBS powdered sugar
1 TBS maple syrup


Preheat oven to 4oo.
Combine the flours, spices, baking powder, baking soda and sugar in a medium size bowl.
Add the yogurt, eggs, and pumpkin and continue to stir with a spatula until well blended. Here is where you may need to add a bit more flour. Continue to add more flour until you can successfully "knead" the dough without it sticking to you. I like to just combine it with my hands a little bit to make it more manageable.
Place your dough onto a baking stone or a cookie sheet lined with parchment paper.
Shape into a circle and pat down slightly.

Bake for 25-30 mins. Depending on the consistency of your dough, check the middle at 20 minutes and see if knife comes out clean. If not back an additional 5 minutes and check again. I had to cut mine in half and finish baking in the middle an additional 5 minutes.
But it's so worth it!

Make your glaze and drizzle over the top of the scone!

If you ever have any questions about a recipe please don't hesitate to ask. Just make sure I have a way to answer you back via email.


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