‘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!
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Whole Wheat Pumpkin Cranberry Scones
- 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
- Preheat oven to 375 degrees F.
- Combine the first five dry ingredients in a large bowl; then using a pastry blender or two butter knives, cut in the butter.
- In a separate small bowl, combine the egg, sour cream, vanilla and pumpkin. Whisk until blended; then pour the liquid ingredients into the dry ingredients.
- Add the cranberries and mix well with a spoon.
- Place the dough onto a lightly floured surface and knead the dough 2-3 times.
- Spray a baking sheet with cooking spray and add the dough. Form into a 10-12 round, flattened circle; then score the top into 8 wedges. Do not slice all the way through.
- Bake for 25-30 minutes until the dough has risen and the bottom is lightly brown. Remove from the oven and cool completely on a wire rack.
- Cut through the scored dough to form 8 scones.
- To glaze the top, combine the confectioners sugar and milk and drizzle on top.