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Healthy Pumpkin Cranberry Scones

I know that the blogging world has been indulging in pumpkin recipes since August. But tomorrow is officially National Pumpkin Day! Hopefully you aren’t burned out yet, because these guilt free scones would be the perfect way to celebrate. Made with whole grains, warm spices, and just a touch of natural maple sweetness, they can be enjoyed for breakfast, a snack, or with afternoon tea of course (hold those pinkies out!) Lest you think they will taste like cardboard because they’re healthy, my three year old son (a choosey eater) was asking for “more cookies” when I served them for breakfast. I decided to play along.

Pumpkin Cranberry Scones


Kim @ onceamonthmeals.com


  • 1 cup white whole wheat flour
  • 1 cup whole wheat flour
  • 1.5 Tablespoons baking powder
  • .25 teaspoon salt
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 6 Tablespoons butter, cut into 1-inch pieces
  • 0.5 cup dried cranberries
  • 0.5 cup pumpkin puree
  • 3 Tablespoons whole milk
  • 1 medium egg
  • 0.25 cup maple syrup


In a large bowl whisk together white whole wheat flour, whole wheat flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Add butter and cut in using pastry cutter or two forks until mixture is mealy (pieces no larger than a small pea). You can alternately pulse in a food processor to cut in butter and then return to a mixing bowl. Stir in dried cranberries. In another mixing bowl, whisk together pumpkin puree, milk, egg, and maple syrup. Gently fold dry ingredients into the wet ingredients being careful not to over mix. Gently pat out dough on a generously floured surface until it is a one inch thick rectangle. Cut into three equal rectangles. Then cut each rectangle in an X shape, resulting in four triangular pieces. Place scones on a baking sheet lined with parchment paper. Bake at 425 degrees for 14-16 minutes (until light brown.)

Freezing Directions:

Bake as directed above. Cool scones completely on a wire rack. Divide among freezer bags and store until serving day. To serve: Thaw scones. Reheat if desired and serve with butter.

Servings: 12 scones


**conversion chart image provided by Erik Spiekermann

4 Responses to “Healthy Pumpkin Cranberry Scones”

  1. Anjuli says:

    These look great! I have everything except white whole wheat flour. Can I substitute Rolled oats flour for this or use all whole wheat flour? And, would I have to change he amount for any other ingredient if I do. Thank you!!

  2. Nicole L McLellan says:

    I made this recipe and found the scones a bit dry for my liking and they crumbled around where the cranberries were. They might be better with fresh or frozen whole cranberries. Smothering them in butter helped with the texture but not with the healthy aspect.

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