SERVINGS | Makes 8 scones
SOURCE: Recipe was modified from this one to lower fat and increase fiber
Ingredients
1 cup white flour
1 cup whole wheat flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg *
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup Brummel & Brown
1/3 cup buttermilk (or use 1/3 cup skim milk & 1 tsp lemon juice)
1 tsp lemon juice
1/2 cup pumpkin, canned
1 tsp vanilla extract
Instructions
Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut in Brummel & Brown. Add buttermilk, pumpkin and vanilla to the dry ingredients and mix until the dough comes together.
Transfer to a lightly floured surface and knead gently just a few times. Shape into a circle about 1-2 inches thick, and cut into 8 equal wedges (like a pie).
Bake at 375° for 20 minutes, or until a toothpick comes out clean. Serve with pumpkin spice butter (below)
Pumpkin Spice Butter
1/4 cup Brummel & Brown
1/4 cup pumpkin, canned
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Combine all and mix till creamy.
*When I first made these, I accidently added 2 tsp of nutmeg instead of just 1/2 tsp. They tasted terrific that way, so feel free to use that as a modification if you want to mix up the spices a bit.