‘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.Whole Wheat Pumpkin Cranberry Scones..perfect any time of the day. Click To Tweet
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. 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, but then 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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- 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.
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