Recipe by ellie_
Recipe source: WW I love leftovers Cookbook. 4 points plus each scone.
Top Review by Terri Newell
Really good, and easy. I didn't measure the milk and sugar for the top, but I think I used less than the recipe stated, and they were still delicious. Not too sweet. I will definitely make these again and again!
- 2 1⁄2 cups flour (I mix 1/2 white with 1/2 whole wheat)
- 1⁄4 cup brown sugar (I use brown sugar spenda)
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon ginger, ground
- 3 tablespoons butter, cut into small pieces
- 1 cup pumpkin, canned
- 1 egg, beaten
- 1⁄2 cup dried cranberries
- 1⁄4 plus 1 tablespoon low-fat milk (1%)
- 1 tablespoon raw sugar (turbinado)
Directions See How It's Made
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In a large bowl combine dry ingredients (flour - ginger).
- With two knives or a pastry blender cut in the butter until mixture is crumbly. Stir in next 4 ingredients (pumpkin - 1/4 cup milk), stirring until moistened.
- Sprinkle work surface with flour and then turn dough out on board and knead lightly.
- Divide dough in half and pat each each into a 6 inch round.
- Cut each round into 6 wedges to equal 12 pieces. Transfer wedges to baking sheet and brush scones with remaining 1 tablespoon milk) and sprinkle with the raw sugar.
- Bake in preheated oven for 15-20 minutes or until toothpick inserted into center comes out clean.
- Transfer to wire rack and let cool for 5 minutes - serve warm.
- ***to store and serve later: let scones cool on rack and then place in ziplock bags and freeze for up to 3 months. To reheat: place one scone on a microveable plate, cover with wax paper and microwave on high for 30 seconds or until heated through.