Food recipes
Light Pumpkin-Oat Scones
Light Pumpkin-Oat Scones Ingredients: pumpkin, raw cream, sour, cultured vanilla extract wheat flour, white, all-purpose, unenriched oats sugars, granulated leavening agents, baking powder, double-acting, sodium alumi...
Light Pumpkin-Oat Scones
Ingredients:
pumpkin, raw
cream, sour, cultured
vanilla extract
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
Directions:
# Preheat oven to 400 degrees.
# Prepare baking sheet by sparying lightly with cooking spray.
# In a large bowl, combine the the flour,oatmeal, sugar, baking powder, baking soda and salt.
# Cut in the margarine until the mixture resembles course meal.
# Add the pumpkin, vanilla and yogurt into the flour mixture and mix thoroughly.
# Knead the dough on a lightly floured surface just until it can be shaped.
If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones.
Similarly, over kneading the dough also diminishes the final result.
# Place the dough ball on the baking sheet and spread out into disk.
Cut into 6 wedges.
# Bake the scones 20 - 22 minutes.
Ingredients:
pumpkin, raw
cream, sour, cultured
vanilla extract
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
Directions:
# Preheat oven to 400 degrees.
# Prepare baking sheet by sparying lightly with cooking spray.
# In a large bowl, combine the the flour,oatmeal, sugar, baking powder, baking soda and salt.
# Cut in the margarine until the mixture resembles course meal.
# Add the pumpkin, vanilla and yogurt into the flour mixture and mix thoroughly.
# Knead the dough on a lightly floured surface just until it can be shaped.
If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones.
Similarly, over kneading the dough also diminishes the final result.
# Place the dough ball on the baking sheet and spread out into disk.
Cut into 6 wedges.
# Bake the scones 20 - 22 minutes.