A low fat, high fiber breakfast option.

Ingredients

1/3	cup egg substitute
1/3	cup sugar
1/3	cup canned pumpkin
1/4	teaspoon lemon zest
1/2	cup oatmeal
1	cup Fiber One cereal
1 1/2	cups wheat flour
1/2	teaspoon salt
1	tablespoon baking powder
1/2	teaspoon cinnamon
1/4	cup raisins
1/3	cup dried apricots
1/2	cup buttermilk

Directions

1. Preheat oven to 375 degrees F.
   
   
2. Whisk the egg, sugar, pumpkin together in a bowl. Mix the lemon zest and all of the dry ingredients together in a separate bowl and stir with a wooden spoon until all of them are evenly dispersed throughout. Slowly add the dry ingredients into the egg, sugar, and pumpkin, and mix to create a thick dough. Add the buttermilk and mix well.
   
   
3. Lightly grease a baking pan. Scoop up large spoonfuls of the dough and drop them onto the baking sheet, leaving 2 inches of space between. You should have about 6 scones.
   
   
4. Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool for 10 minutes.
   
   

Categories

Fruits, Breads, Breakfast, Brunch, American, English, Bake, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat Very low in cholesterol High in dietary fiber High in phosphorus High in selenium High in thiamin High in vitamin A

Bad points High in sugar