Pumpkin Scones

Adapted from Morning Coffee & Afternoon Tea

• 2 cups flour
• 1/2 cup brown sugar
• 1/2 tsp ground ginger
• 3/4 tsp nutmeg
• 1/4 tsp allspice
• 1 tsp cinnamon
• 2 dashes ground cloves
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chilled butter (cut into small pieces)
• 1/3 cup lowfat yogurt
• 1/2 cup pumpkin puree (canned pumpkin is fine)
• 1 tsp vanilla extract

Preheat oven to 350 degrees. Mix dry ingredients together. Cut in butter to the dry ingredients until coarse crumbs form. Mix wet ingredients together and add to dry ingredients. Mix until just combined (make sure not to overmix). Dump dough onto counter and kneed it just a couple of times to form into a smooth ball. Flatten ball and cut into 8 pieces. Place on baking sheet and, if desired, brush with an egg wash and sugar. Bake in oven for 20-30 minutes.

Brief Nutritional Information

Servings Per Recipe: 8

6% of calories from protein
57% of calories from carbs
37% of calories from fat

Calories	283
Total Fat	12 g
Saturated Fat	8 g
Trans Fat	0.43 g
Cholesterol	31 mg
Sodium	265 mg
Total Carbohydrates	40 g
Dietary Fiber	12 g
Sugar	15 g
Protein	4 g

For more nutritional information, see NutritionData (scroll below the recipe).