Did you know how healthy pumpkins are?
- Pumpkins are a very low calorie vegetable, cost and they have no saturated fats or cholesterol.
- Pumpkins have tons of fibre, anti-oxidants and vitamins.
- Eating pumpkins can help you control cholesterol and keep your weight in check.
- Pumpkins contains vitamin A, C and E. These vitamins maintain your skin and sight in great condition. They may even protect against oral and lung cancers.
- Pumpkins has a good source of B vitamins like niacin, vitamin B6, folic acid and thiamine. It also contains calcium, potassium, phosphorus and copper.
- Pumpkin seeds are an excellent source of fiber and non-unsatrated fatty acids. They are a good source of protein too! They are heart healthy!
Do you need any more reason to make these pumpkin scones? Eat ‘em up this time of year! Your belly and body will thank you!
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 7 tablespoons of Splenda or other sugar substitute
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 6 tablespoon butter
- ½ cup canned pumpkin
- 3 tablespoon milk or milk alternative
- 1 egg
- 1 cup powdered sugar
- 2 tablespoons milk
- Preheat oven to 425F.
- Lightly oil a baking sheet or line with parchment paper
- Combine flours, sugar substitute, baking powder, salt and spices.
- Use a food processor to cut butter into the dry ingredients until the mixture is crumbly.
- In a separate bowl whisk together the pumpkin, milk and egg.
- Fold wet ingredients into the dry ingredients.
- Put dough on a lightly floured surface and roll into a 1-inch thick rectangle (9 inches by 3 inches or so).
- Use a knife or pizza cutter to cut into 6 triangular pieces of dough.
- Place on baking sheet.
- Bake for 15 minutes, or until they are light brown.
- Place on wire rack to cool.
- Mix powdered sugar and milk together until smooth.
- When the cones cool, brush the glaze on top of each scone.
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