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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Orange Kissed Pumpkin Scones

Source: dLife

Fall spices like nutmeg and cinnamon enhance the delicious flavor of the pumpkin in these tasty scones.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	210.0

Total Carbs	42.7 g

Dietary Fiber	3.2 g

Sugars	17.8 g

Total Fat	1.8 g

Saturated Fat	0.5 g

Unsaturated Fat	0.4 g

Potassium	230.9 mg

Protein	7.4 g

Sodium	422.2 mg

Dietary Exchanges 1.8 Fat, 0.0 Fruits, 0.2 Meat, 0.2 Milk, 0.8 Other Carbs, 1.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup white all purpose flour 1.0
1 cup whole wheat flour 2.0
2 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 1.0
1 tsp salt 0.5
0 1/2 tsp ground cinnamon 0.25
0 1/4 tsp ground nutmeg 0.5
0 1/2 tsp ground coriander 0.25
0 1/4 tsp ground ginger 0.5
0 1/2 cup sugar 2.0
2 each eggs 8.0
8 oz plain yogurt 0.5
0 1/2 cup canned solid pack pumpkin 2.0
2 tbsp grated orange peel 2.0
2 tbsp powdered sugar 2.0
2 tbsp orange juice

Directions

Spray a baking sheet with nonstick cooking spray. Preheat oven to 425 degrees F.
In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, nutmeg, coriander, ginger, and sugar.
In a separate small bowl, whisk the eggs, yogurt, pumpkin, and orange zest.
Add to dry ingredients using a fork to mix until just moistened.
Lightly flour working surface and your hands, place dough down, and knead 3-4 times to bring dough together. (Continue to flour hands as needed or dough will stick to them).
Get dough into a ball and then flatten down to an 8 inch size thick disk.
Using a knife, divide into 8 equal wedges, as you would cut a pie.
Place spaced apart, onto baking sheet and bake until golden brown, about 13-16 minutes.
In the meantime, mix the powdered sugar and orange juice in a small cup or bowl to make a thin paste, add slightly more orange juice if needed.
Remove pan from oven and cool slightly.
Glaze each scone with orange paste using a pastry brush, serve warm.