My Favorite Pumpkin Scones

These are wonderful all year long but particularly during the holidays because I like to add carob chips for a sweeter flavor. If you are looking for something more savory hold the carob chips.

This is definitely not a low calorie snack. Pack a single scone for a filling work breakfast or meal on the go. They stay really well in the fridge or freezer and do not need to be heated up to enjoy (like a lot of low pro bread products). Also, the pumpkin taste is barely there so good for the kiddos with a not-so-acquired taste.

Makes 12 scones. 20 mg of phe in each. 265 calories per scone

Ingredients:

56 gm carob chips

1 egg yolk (or 1 tsp egg replacer mixed with 2 tbsp water)

1/2 c butter

1/4 c sugar

2.5 c baking mix of your choice

3 tsp baking powder

1/2 tsp salt

3 tbsp plant based milk (I used flax milk but any is fine)

Method: 1. Preheat oven to 400. 2. Cream margarine and sugar until light and fluffy. 3. Stir in pumpkin and egg (or egg replacer mixture), mixing well. 4. Add the dry ingredients, mixing thoroughly. 5. Mix to a soft dough with the milk. 6. Scoop onto cookie sheet in a uniform shape and size to ensure they cook evenly.

7. Bake at 400° for 15 minutes.

These taste great fresh out of the oven but also stay really well so are great work breakfasts or for travel.