Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups flour
- 7 T. plus 1 t. sugar, divided
- 2 t. baking powder
- 1 t. ground cinnamon
- 1/2 t. salt
- 1/2 t. ground ginger
- 1/4 t. baking soda
- 5 T. cold butter, divided
- 1 egg, lightly beaten
- 1/4 cup canned pumpkin
- 1/4 cup sour cream
Directions
In a large bowl, combine the flour, 7 T. sugar, baking powder, cinnamon, salt, ginger and baking soda.
Cut in 4 T. butter until mixture resembles coarse crumbs.
Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened.
Turn onto a floured surface; knead 10 times.
Pat into an 8 inch circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet.
Melt the remaining butter; brush over dough. Sprinkle with remaining sugar.
Bake at 425 for 15 to 20 minutes or until golden brown.
Serve warm.
Makes 8 scones.