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Help w/ Pumpkin Raisin Scone Recipe please?

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Can someone help me figure pts for this? It is from the newest issue of Family Fun. Looks yummy. I think w/ some substitutions this can be doable.

 

4 cups flour

4 teaspoons baking powder

1 1/4 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon allspice

4 teaspoons cinnamon

1/4 teaspoon ground cloves

1 teaspoon salt

3/4 cup butter, softened

2 1/4 cups sugar plus 4 tablespoons for topping

2 eggs, well beaten

15 oz pumpkin

1 cup pecans, finely chopped

2 cups raisins

 

Heat oven to 375. Lightly grease 2 cookie sheets. In large bowl, stir together flour, baking powder, baking soda, ginger, allspice, 1 teaspoon cinnamon, cloves & salt. Using mixer on medium, cream butter until fluffy then slowly add 2 1/4 cups sugar. Once blended, add eggs & pumpkin. Slowly mix in dry ingred. Stir in pecans & raisins, then use a tablespoon to drop mixture onto cookie sheets, leaving 2 inches between each scone. Flatten each scone w/ the back on a spoon. In small bowl, stir together remaining 3 teaspoons cinnamon & 4 tablespoons sugar & sprinkle on top. Bake 8-12 min until golden brown. Cool 5 min on cookie sheets before removing. *Makes 36


Lori

start 208

current 193

goal ww 158

goal personal 148

highest 242

"Don't tell God how big the storm is, instead tell the storm how big your God is."

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Hi Lori,

ran this thru the Recipe Builder on weightwatchers.com ( I left your original ingredient list as you posted in the body of the recipe)...

as is, they are 4 points each:

Pumpkin Raisin Scones

POINTS per serving | 4

Servings | 36

Cakes | Ingredients

 

 

4 cup all-purpose flour

4 tsp baking powder

1 1/4 tsp baking soda

1/2 tsp ground ginger

1/2 tsp ground allspice

4 tsp ground cinnamon

1/4 tsp ground cloves

1 tsp table salt

3/4 cup butter

2 1/2 cup sugar

2 large egg(s)

15 oz canned pumpkin

1 cup chopped pecans

2 cup raisins

Instructions4 cups flour

4 teaspoons baking powder

1 1/4 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon allspice

4 teaspoons cinnamon

1/4 teaspoon ground cloves

1 teaspoon salt

3/4 cup butter, softened

2 1/4 cups sugar plus 4 tablespoons for topping

2 eggs, well beaten

15 oz pumpkin

1 cup pecans, finely chopped

2 cups raisins

 

Heat oven to 375. Lightly grease 2 cookie sheets. In large bowl, stir together flour, baking powder, baking soda, ginger, allspice, 1 teaspoon cinnamon, cloves & salt. Using mixer on medium, cream butter until fluffy then slowly add 2 1/4 cups sugar. Once blended, add eggs & pumpkin. Slowly mix in dry ingred. Stir in pecans & raisins, then use a tablespoon to drop mixture onto cookie sheets, leaving 2 inches between each scone. Flatten each scone w/ the back on a spoon. In small bowl, stir together remaining 3 teaspoons cinnamon & 4 tablespoons sugar & sprinkle on top. Bake 8-12 min until golden brown. Cool 5 min on cookie sheets before removing. *Makes 36

I then subbed out splenda for the sugar (left in the 4 tbs for topping) and egg substitute (egg beaters, etc) for the eggs & it came out to 3 points each.. You could probably drop the points lower if you subbed out some of the butter with applesauce but I'm not sure what amounts of each you would use (would be "trial & error" for me).. here's the version with 3 points:

Pumpkin Raisin Scones

POINTS per serving | 3

Servings | 36

Cakes | Ingredients

 

 

4 cup all-purpose flour

4 tsp baking powder

1 1/4 tsp baking soda

1/2 tsp ground ginger

1/2 tsp ground allspice

4 tsp ground cinnamon

1/4 tsp ground cloves

1 tsp table salt

3/4 cup butter

1/4 cup sugar

15 oz canned pumpkin

1 cup chopped pecans

2 cup raisins

2 1/4 serving(s) splenda granular (1 cup)

1/2 cup fat-free egg substitute

Instructions4 cups flour

4 teaspoons baking powder

1 1/4 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon allspice

4 teaspoons cinnamon

1/4 teaspoon ground cloves

1 teaspoon salt

3/4 cup butter, softened

2 1/4 cups sugar plus 4 tablespoons for topping

2 eggs, well beaten

15 oz pumpkin

1 cup pecans, finely chopped

2 cups raisins

 

Heat oven to 375. Lightly grease 2 cookie sheets. In large bowl, stir together flour, baking powder, baking soda, ginger, allspice, 1 teaspoon cinnamon, cloves & salt. Using mixer on medium, cream butter until fluffy then slowly add 2 1/4 cups sugar. Once blended, add eggs & pumpkin. Slowly mix in dry ingred. Stir in pecans & raisins, then use a tablespoon to drop mixture onto cookie sheets, leaving 2 inches between each scone. Flatten each scone w/ the back on a spoon. In small bowl, stir together remaining 3 teaspoons cinnamon & 4 tablespoons sugar & sprinkle on top. Bake 8-12 min until golden brown. Cool 5 min on cookie sheets before removing. *Makes 36


Joanna :headover:

 

Ya-Ya Name ~Princess Sparrow Hawk ~

 

Recommitted 2-13-04 ~ Lifetime since 9-11-90

Heaviest weight ~ 135.6 ~ Recommit weight ~ 135.6 (2-13-04)

Current weight ~ 120.9 (8-27-04)

 

WW goal ~ 105, My goal ~ 99 :goal: (my weight when I made lifetime - I'm 4' 11" tall!!) :D

 

 

 

~~~ "Nothing's forgotten. Nothing is ever forgotten." ~~~ Robin of Sherwood

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Guest judyo53

At first I thought 3 or 4 pts. for a scone isn't too bad, but as I read the instructions it sounds like they're pretty small, more like a cookie size. I would leave out the pecans (I like nuts but not in foods-only alone) & try to sub the butter, too. But for such a small item it still might be too high in points as I don't think 1 cookie sized scone would be enough for me & am wondering if 2 would, especially for the points expenditure. Sounds good, though. If anyone makes these please post on how filling they are. Thanks.

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Thank you for the help & the replies!! I think I'm going to fiddle w/ this & see how they turn out. I'll post if my results are successful.


Lori

start 208

current 193

goal ww 158

goal personal 148

highest 242

"Don't tell God how big the storm is, instead tell the storm how big your God is."

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