Ever wonder what to do with all of those cans of leftover pumpkin from the holidays? Here’s a healthier alternative to a store-bought scone that’s easy to make.
Preheat oven to 370˚
In a large mixing bowl, mix together:
3 c. whole-wheat flour
1 c. brown sugar
1 c. soy protein powder (if you don’t have any of this, you can substitute ww flour)
3 Tbs. baking powder
1 tsp. salt
1 Tbs. cinnamon
1 Tbs. ginger
½ tsp. nutmeg
Cut in ½ c. butter or coconut butter to form a crumbly mixture.
Add and mix well:
2 c. whole rolled oats
1 package of white chocolate chips or cinnamon chips
Mix in just until all of the dry ingredients are incorporated:
4 beaten eggs
1 large (29 oz.) can of pumpkin
Optional: 1 c. chopped nuts (I like pecans).
Use a large ice-cream scoop or ½ cup measuring cup to scoop the batter onto a lightly greased cookie sheet. Press flat and bake for 25 minutes. If you prefer your scones to be triangular, divide the batter into four equal portions and pat them into circles on a floured surface. Cut each circle into six triangles and use a spatula to move them to the cookie sheet.
I usually only bake as many as I need and freeze the rest on a cookie sheet until they are frozen thoroughly and then transfer them to an airtight container and bake them as I need them.
To find out more about why I cook the way I do, see my “Healthy (er) Choices Manifesto” post http://www.blessedbutstressed.com/?p=185
©2013 Anita Strawn de Ojeda
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