Jan 29 2009
Pumpkin Scones – Are they worthy?
So if you know me, you’ll know that I am definitely a Starbucks addict! My poison? A Venti Chai Tea Latte with Soy, no water, no foam. My recent vices? Scones! They are delicious! BUT, they are so high in calories, thus high in points… aarg! So I scoured the Internet in search of a pumpkin scone recipe that would be just as good as the ones found at Starbucks, but without all those points. I did find one that looked promising and when I placed the recipe into WW’s Recipe Builder, it came out to be 4 points per serving. I will definitely be making these in the next couple of days (if not tonight) to see if they are worthy of even being compared to the ones at Starbucks. The following is the recipe:
Pumpkin Scones
1/4 cup Granulated sugar
1 teaspoon Pumpkin pie spice
2 1/2 cups All-purpose flour
3 teaspoons Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
3 tablespoons Smart Balance Omega-3 Light Spread
1 cup Pumpkin — canned
1/4 cup Buttermilk
Preheat oven to 400 degrees; coat a cookie sheet with nonstick cooking spray.
In a large bowl, combine the sugar and pumpkin pie spice until well mixed; reserve 1 1/2 teaspoons. Add the flour, baking powder, baking soda, and salt to the remaining sugar-spice mixture; mix well. Using a pastry blender or fork, cut in the margarine until the mixture resembles coarse crumbs. In a small bowl with a wire whisk, beat the pumpkin and buttermilk until well combined. Add to the flour mixture; toss with a fork just until the dry ingredients are moistened.
On a floured surface, gently knead the dough until smooth and no longer sticky. Shape into a ball. Place on the cookie sheet and press into a 9-inch circle. Sprinkle with the reserved sugar-spice mixture. Cut into 8 wedges; separate slightly. Bake for 18 to 24 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
4 Points per serving
