Light Pumpkin-Oat Scones - cooking recipe

Ingredients

3/4 cup canned pumpkin
1/4 cup fat free sour cream
1/4 teaspoon vanilla extract
3/4 cup flour
1/3 cup oatmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons reduced fat margarine
1 teaspoon nonfat milk
1 teaspoon sugar substitute

Preparation

# Preheat oven to 400 degrees.
# Prepare baking sheet by sparying lightly with cooking spray.
# In a large bowl, combine the the flour,oatmeal, sugar, baking powder, baking soda and salt.
# Cut in the margarine until the mixture resembles course meal.
# Add the pumpkin, vanilla and yogurt into the flour mixture and mix thoroughly.
# Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
# Place the dough ball on the baking sheet and spread out into disk.
Cut into 6 wedges.
# Bake the scones 20 - 22 minutes.