Cranberry Pumpkin Scones
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
12 scones
- Serves:
- 12
ingredients
- 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
- 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.
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Reviews
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>