Pumpkin ginger scones
Canning Homemade
Today, we are going to make Pumpkin Ginger Scones using a Nutri-flour.
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Prep Time
30
mins
Cook Time
2
hrs
Total Time
2
hrs
30
mins
Course
Dessert
Cuisine
American
Servings
8
people
Calories
800
kcal
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)
1/2
cup
puree pumpkin
1/3
cup
1% milk
Instructions
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.
Notes
This is one of my favorite recipes for a brunch or teas, and even makes a good lunch box item.
Keyword
scones