Nov 20, 2009

Skinny Holiday Baking: Pumpkin Scones

Categories:  Muffins, Pumpkin, Skinny

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.

Pumpkin Scones
Source: adapted from a Weight Watchers forum

Ingredients:

  • 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

Directions:

  1. Preheat your oven to 425 degrees.
  2. Mix all dry ingredients in a bowl with a whisk.
  3. Mix pumpkin, egg and milk in a separate bowl and add to dry ingredients. Mix until just combined.
  4. 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

Calories: 124.4
Fat: 2.6 g
Fiber: 1.5 g

7 Comments to “Skinny Holiday Baking: Pumpkin Scones”

  1. Ashley | November 20th, 2009 at 3:56 AM

    Can’t wait to try these out!

    [Reply]

  2. Amber | November 24th, 2009 at 11:11 PM

    Mmmm…I made these last night and they were FABULOUS! Thanks for posting!!

    [Reply]

    Amy Reply:
    November 25th, 2009 at 4:10 AM

    So glad you liked them! :) Enjoy!!

    [Reply]

  3. Ashley | November 28th, 2009 at 11:26 PM

    Do you think these would hold up well to freezing after you bake them?

    [Reply]

    Amy Reply:
    November 28th, 2009 at 11:50 PM

    Yes, they hold up very well frozen. I individually wrap mine in Saran wrap, then put all of them in a large freezer bag. Works great!

    [Reply]

  4. Ashley | November 29th, 2009 at 3:21 AM

    Awesome! Thanks! I’m going to try making these tomorrow.

    [Reply]

  5. Ashley | December 2nd, 2009 at 5:44 PM

    I just made these and they’re really good. I didn’t have the individual spices, so I used a Tbsp of pumpkin pie spice. I burnt the top a little, so I’ll cook them a little less next time.

    [Reply]

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