Recipe: Pumpkin Scones (reduced fat, using pumpkin puree or baby food)

PUMPKIN SCONES

"I made some major adaptations the the Sunday Morning Scones recipe in Secrets of Fatfree baking and came up with these-they were really yummy!"

2 cup unbleached flour
1/2 tsp baking soda
2 tsp baking powder
2 to 4 tbsp brown sugar (optional)*
1/4 cup reduced-fat margarine or light butter
2/3 cup canned unsweetened pumpkin puree or baby food mashed sweet potatoes or squash
1/3 cup lowfat buttermilk or fat free milk (plus additional for brushing)
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon

Mix first 3 dry ingredients in a bowl (and sugar, if you are using it), and cut in the butter until the mixture looks like small peas.

Add the rest of the ingredients and combine to form a stiff dough.

Pat out on a lightly floured surface with floured hands to 1/2-inch thickness. Cut with a glass or scone or cookie cutter and place scones onto a Pam sprayed cookie sheet. (You can also just cut the batter into wedges and place 1/2-inch apart on the cookie sheet.) Brush tops with milk.

Bake at 400 degrees F for 15-18 minutes, until lightly browned. Serve hot.

*Use the sugar if you like slightly sweet scones as I do-otherwise, leave it out for more traditional scones.

Adapted by: Nicki A Eger from source: The Secrets of Fatfree Baking by Sandra Woodruff