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Title: Pumpkin Scones (Sunday Morning Scones)
Yield: 1 Serving

Ingredients

      2 c  unbleached flour
    1/2 ts baking soda
      2 ts baking powder
      2 tb brown sugar; optional (2 to
           -4)
    1/4 c  reduced-calorie margarine; *
           -  or light butter
    2/3 c  canned pumpkin; unsweetened
           - or baby food
    1/4 ts nutmeg
    1/4 ts cinnamon
    1/3 c  lowfat buttermilk; or nonfat
           skim milk

Instructions

* (I used ICBINB lite sticks)

Mix first 3 dry ingredients in a bow (and sugar, if you are using it), and
cut in the butter until the mixture looks like small peas. Add the rest of
the ingredients, except for the skim milk, and combine to form a stiff
dough. Pat out on a lightly floured surface with floured hands to 1/2 inch
thickness. Cut with a glass or scone or cookie cutter and place scones onto
a pammed cookie sheet. You can also just cut the batter into wedges and
place 1/2 inch apart on the cookie sheet. Brush tops with skim milk. Bake
at
400 for 15-18 minutes, until lightly browned. Serve hot.

*Note - Use the sugar if you like slightly sweet scones as I do-otherwise,
leave it out for more traditional scones.

>From: jneger@juno.com (Nicki A Eger)

- - - - - - - - - - - - - - - - - -

NOTES : I came up with these-they were really yummy!
Nutr. Assoc. : 14 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Secrets of Fatfree Baking, adapted

Preparation Time: 0:00

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