Pumpkin scone





4 servings 

Each serving provides 
1 fueling 
2 condiments 
3/4 healthy fat

1 cinnamon swirl cake fueling packet 
2 maple brown sugar oatmeal packets 
1 sweet potato fueling 
2 Tablespoons canned pumpkin purée 
2 teaspoons ground flaxseed 
2 packets stevia
1/2 teaspoon baking powder 
3 Tablespoons frozen butter
3 Tablespoons egg whites
1/4 teaspoon pumpkin pie spice
1 Tablespoon low fat plain Greek yogurt 

Preheat oven to 350
Add all the fuelings, flaxseed, stevia, and baking powder to a food processor and pulse till well combined. Add frozen butter till mixture resembles a course meal.( Rice size butter should remain; this gives the scone structure) Add the egg whites, pumpkin purée, yogurt and pumpkin pie spice and pulse until dough just comes together. Dough will be sticky. Form dough into a six- inch circle onto a parchment-lined baking sheet. Bake for approximately 15-20 minutes. Once cooled cut into 4 equal portions. I personally think these are best warmed with my morning coffee. 




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