I do enjoy baking from scratch, but sometimes, I’m up for trying shortcuts. I found this recipe by perusing the Weight Watchers boards, because I wanted to try something a little different than pumpkin bread for breakfast.
This was a pretty good scone, but I think the recipe needs a little work. I think next time, I’m going to try brown sugar, more white sugar and more spices. I also didn’t have Splenda, which was recommended for the recipe, so I subbed sugar.
This was also a fairly wet batter, so I couldn’t really shape these like traditional scones. I ended up using a large cookie scoop to scoop individual scones out, and it worked out fine.
Source: adapted from a Weight Watchers forum
- 2 cups Bisquick Heart smart mix
- 1/3 cup mini choc chips (omitted to save calories)
- 6 packets of Splenda (used 4 tbsp. sugar)
- 1/2 tsp. ground ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/2 cup pumpkin
- 1 egg
- 3 tbsp. skim milk
- Preheat your oven to 425 degrees.
- Mix all dry ingredients in a bowl with a whisk.
- Mix pumpkin, egg and milk in a separate bowl and add to dry ingredients. Mix until just combined.
- Using a large cookie scoop, place scones about 2″ apart on a parchment paper lined cookie sheet. Bake for 10 minutes or until the scones start to brown on top.
The Skinny: per serving, serves 8
Fat: 2.6 g
Fiber: 1.5 g