Pumpkin Pecan Scones

16 Nov

Ingredients:

1 cup spelt flour

1 cup ground oatmeal

1 Tbsp baking powder

1/2 tsp salt

1 1/2 tsp pumpkin pie spice

1/4 cup chopped pecans

3/4 cup homemade yogurt (well, you can use store bought if you want)

1/2  cup pumpkin

2 Tbsp maple syrup

Preheat oven to 425F.  Mix tog. first 6 dry ingredients with a fork.  Stir in yogurt, pumpkin, and maple syrup with fork til all sticks tog. in a lump.  Turn dough out onto a lightly floured board.  This dough was pretty moist–be generous with the flour.  Pat/knead dough  a couple of times, and shape into about a 12 inch circle.    (It doesn’t really matter if the dough is in a circle.)   Add flour to board or top of dough as necessary to keep from sticking.  Final dough should be about 3/4 inch thick.  Sometimes I use a 2 3/4 inch circular cutter to cut out 10 scones.  You can cut into wedges or whatever shape you want!  In all this process, try not to be too harsh with the dough, in order to keep the scones as tender as possible.  Place scones on ungreased cookie sheet.  Top with:

2 Tbsp melted Smart Balance Lite (brush on top of each scone)

3 Tbsp raw sugar mixed with some cinnamon.

Bake for 12 minutes.  Do not over bake.

Cool on wire rack, and immediately place in ziplock bag and freeze flat.   (Of course if you are going to eat all of them immediately, eliminate this step!)

At 8 servings, 180 calories each.

To reheat frozen scones:  425F for 7 minutes.  Just like fresh-baked.

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