Cranberry Pumpkin Scones Recipe

Name: Cranberry Pumpkin Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
2
In a large bowl combine dry ingredients (flour - ginger).
3
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.
4
Sprinkle work surface with flour and then turn dough out on board and knead lightly.
5
Divide dough in half and pat each each into a 6 inch round.
6
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.
7
Bake in preheated oven for 15-20 minutes or until toothpick inserted into center comes out clean.
8
Transfer to wire rack and let cool for 5 minutes - serve warm.
9
***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.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Cranberry Pumpkin Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Pumpkin Scones

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