Breads : Biscuits & scones Last Updated: Apr 27th, 2009 - 13:09:19 Pumpkin-Pecan Scones By Sandra Woodruff  Printer friendly page Yield: 8 servings 1 cup unbleached flour 1/2 cup oat bran 1/4 cup natural cane sugar or light brown sugar* 1 tablespoon baking powder 1/2 cup canned or cooked mashed pumpkin 1/2 cup nonfat or low-fat milk 3 tablespoons liquid margarine (or melted trans-free margarine or butter) 1/3 cup chopped pecans 1/4 cup golden raisins 1. Preheat the oven to 400 degrees F. 2. Place the flour, oat bran, sugar, and baking powder in a medium bowl and stir to mix well. 3. Place the pumpkin, milk, and margarine in a small bowl and stir to mix. Add the pumpkin mixture to the flour mixture and stir just until mixed. Fold in the pecans and raisins. 4. Coat a medium baking sheet with cooking spray and drop mounds of batter onto the sheet, spacing them 1 1/2 inches apart, to make 8 scones. Bake for 10 to 12 minutes or just until lightly browned and cooked through. Serve warm. Nutritional Facts (per scone) Calories: 180    Carbohydrates: 29 g   Fiber: 2.4 g    Cholesterol: 0 mg     Fat: 7.2 g   Sat. Fat: 1 g Protein: 3.9 g  Sodium: 220 mg   Calcium: 135 mg Potassium: 161 mg Diabetic exchanges: 1 1/2 starch, 1/2 carbohydrate, 1 1/2 fat *To reduce calories and carbs: Replace the sugar with an equivalent amount of sugar substitute (-30 calories, -6 g carb, -1/2 carbohydrate exchange) © Copyright 2005 by eatsmarttoday.com Top of Page