Healthy Breakfast Recipes: Pumpkin Raisin Scones

2 cups all-purpose flour2 cups whole wheat flour4 teaspoons baking powder1 1/4 teaspoons baking soda1/2 teaspoon ground ginger1/2 teaspoon allspice3 teaspoons ground cinnamon1/4 teaspoon ground cloves1 teaspoon salt1/4 cup butter, softened1/2 cup applesauce2 1/4 cups sugar2 eggs, beaten1 (15 ounce) can pumpkin1 cup finely chopped pecans2 cups golden raisins3 tablespoons sugar2 teaspoons ground cinnamonPreheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets. In a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. Mix in ginger, allspice, cinnamon, cloves, and salt. Set aside. In a separate large bowl, cream butter until fluffy. Mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and raisins. Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon. In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones. Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool. Amount Per Serving  Calories: 173 | Total Fat: 4.2g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 173

Total Fat: 4.2gCholesterol: 15mgSodium: 192mgTotal Carbs: 33.2g    Dietary Fiber: 2.3gProtein: 2.8g VIEW DETAILED NUTRITION
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