Pumpkin Sage Scones
- 1 of 1 In a small bowl, blend 1 3/4 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt and 1/8 tsp cayenne. In a large bowl, blend 3/4 cup canned pumpkin, 3/4 cup shredded Asiago cheese, 1/4 cup melted butter, 1 large egg and 1 tbsp chopped fresh sage. Fold flour mixture into pumpkin mixture and turn out onto a well-floured piece of parchment paper. Pat into a 7- to 8-inch circle and, with a greased knife, cut into 8 wedges (leave wedges touching). Bake at 425 degrees for 20 minutes, until dry to the touch.
Servings Per Recipe:
Per Serving: 408 mg sodium, 6 g pro., 2 g fiber, 23 g carb., 10 g Fat, total, 209 kcal cal.