PUMPKIN GINGER SCONES

Posted by Carole-Anne on January 23, 2008

At Healthy Recipes, we realize people do like to have the occasional dessert, or scone, so we feel that we must offer these recipes, but modify or use the healthier products in these recipes. I have used this recipe for years, tried tested and true.

Today, we are going to make Pumpkin Ginger Scones using a Nutri-flour.  You can also make this recipe with whole wheat flour.

INGREDIENTS:

2 cups Nutri-flour

1/4 cup sugar (or sugar replacement Splenda)

3 tbsp baking powder

1/2 tsp salt

1 tsp ground ginger

1/4 tsp nutmeg

1 tsp cinnamon

1/3 cup butter

1/3 cup raisins

1/3 cup chopped candied ginger (Hint:  rinse off all the sugar on the ginger for less calories)

1 egg

1/2 cup puree pumpkin

1/3 cup 1% milk

NEXT TO DO:

Preheat oven to 425F degrees. 

Combine dry ingredients in a large bowl. 

Cut butter into Nutri- flour until the mixture forms crumbs.

Stir in ginger and raisins.

Beat eggs, pumpkin and milk.

Add liquid to dry ingredients stirring with fork to make a soft sticky dough.

Turn out onto lightly floured surface and knead gently a few times until smooth. 

Roll dough to 3/4″ thickness.  Cut into 2 1/2 inch rounds.

Place on baking sheet and into oven.

Bake at 425F oven 10 – 15 minutes or until golden brown.

This is one of my favorite recipes for a brunch or teas, and even makes a good lunch box item.

Healthy Recipe yields 12 scones.