October 12, 2016 · 2 Comments

Pumpkin Cranberry Scones

Name: Whole Wheat Pumpkin Cranberry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 3/4 c. Unbleached White Whole Wheat Flour, (plus more for dusting); 1/3 c. Granulated Sugar; 1 tsp. Pumpkin Spice; 1/4 tsp. Baking Soda; 1/4 tsp. Salt; 4 tbsp. Butter, (cold cut into cubes); 1 Large Egg; 1/3 c. Low Fat Sour Cream; 1 tsp. Vanilla Extract; 1/3 c. Pumpkin Puree; 1/2 c. Dried Cranberries; Cooking Spray; 1/4 c. Confectioners Sugar; 2 tsp. Milk

Bread· Breakfast· Desserts

‘Tis pumpkin season once again and these Whole Wheat Pumpkin Cranberry Scones are deliciously moist and perfect for breakfast or an afternoon snack.

A few years ago, our oldest daughter was taking SAT prep classes each week and because of the location, I would wait for her to finish instead of driving back home. Luckily there was a Panera right next store, so I would bring my computer and get a cup of tea and a cinnamon chip scone.

Since she finished the class a couple of years ago, I can probably count on one hand the number of times that I’ve eaten a scone since.

I wanted to try making scones myself and thought that since it’s Fall, I’d make a pumpkin cranberry version. I don’t generally like to bake because I really don’t like making recipes where I have to measure exactly.

I’m more of a wing-it type of cook. In fact, I had to make this recipe twice because the first time I didn’t have the ingredients measured correctly and the dough was extremely sticky.

Because I used unbleached whole wheat flour instead of all purpose flour, this dough was a bit stickier than it normally would be, but the scones were a bit more moist than a typical scone.

How do you make Pumpkin Cranberry Scones?

For this recipe you’ll need to prepare two separate bowls: one for the dry ingredients and one for the wet ingredients.

Once they’re both mixed separately, combine the two and stir in the cranberries. Turn the dough onto a floured surface and knead 2-3 times and form a ball. Remember the dough will be a little sticky so dust your hands and surface with the whole wheat flour.

Spray a baking sheet with cooking spray, place the dough onto the sheet and form into a 10 to 12 inch circle and flatten the dough so that it’s approximately 1″ thick.

Using a knife, score the top of the dough to form 8 wedges. Bake in a 375 degree F oven for 25-30 minutes until the scones have risen and the bottom is lightly browned.

Allow to cool completely on a wire rack; then cut through the dough to form 8 scones. If you’d like, you could mix 1/4 cup of confectioners sugar with 2 tsp. milk and drizzle on top of the scones.

My first thought when making these Whole Wheat Pumpkin Cranberry Scones were that they were a bit dry. Then I realized that scones in general were always that way and in comparison to others I’ve had, they were actually quite moist.

We each ate one for an afternoon snack; then wrapped them tightly and froze them to enjoy later for breakfast over the weekend. ~Enjoy!