Yummy Pumpkin Scones Recipe

Whole Wheat Pumpkin Scones
(http://www.longos.com/MagazineFeaturedRecipes/whole_wheat_pumpkin_scones.pdf)

These scones are pretty delicious, they are better when they are warmed up with a bit of butter.

Ingredients:

1/3 cup (80 mL) unsalted butter

1 cup (250 mL) unbleached all-purpose flour

1 cup (250 mL) whole wheat flour

1 1/2 tsp (7 mL) baking powder

1/4 tsp (1 mL) salt

1/2 tsp (2 mL) cinnamon

1/4 tsp (1 mL) each ground cloves, ginger and nutmeg

1/3 cup (80 mL) packed brown sugar

1/3 cup (80 mL) pure pumpkin puree

1/3 cup (80 mL) buttermilk

1 tsp (5 mL) vanilla

1 tbsp (15 mL) milk

1/4 cup (60 mL) Longo’s Shelled and Roasted Unsalted Pepitas

Directions:

Place butter in freezer. In bowl, combine all-purpose and whole wheat flours, baking powder, salt, cinnamon, cloves, ginger and nutmeg. In a separate bowl, mix together brown sugar, pumpkin, buttermilk and vanilla.  Remove butter from the freezer and using box grater, grate butter into flour. Toss to coat butter with flour. Mix in pumpkin mixture and stir until just combined. Turn onto a flour dusted surface and bring dough together. Pat into an 8-inch (20 cm) circle, about 1-inch (2.5 cm) thick. Cut into 8 triangles and place on parchment paper-lined baking sheet. Brush each piece  with milk and sprinkle with pepitas. Bake in 400°F (200°C) oven for 15 to 18 minutes or until lightly golden brown and tester comes out clean.

Makes 8 servings. (but I made them into 13 servings, weird, I know, I can't cut straight)

Per serving: 230 calories; 5 g protein; 9 g fat; 34 g carbohydrate; 3 g fibre