Recipes / Breakfast

Healthy Pumpkin Cranberry Scones

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Healthy Pumpkin Cranberry Scones

Kim
The Cook
6 Servings
14 Ingredients
3 Comments

Celebrate fall and National Pumpkin Day with these healthy scones. They make the perfect breakfast, snack, or afternoon tea treat.

Read More
6 Servings
14 Ingredients
3 Comments

Ingredients

  • 1 cup Flour, White Whole Wheat
  • 1 cup Flour, Whole Wheat
  • 1 ½ tablespoons Baking Powder
  • ¼ teaspoons Salt
  • ½ teaspoons Cinnamon
  • ½ teaspoons Nutmeg
  • ¼ teaspoons Ginger, Ground
  • ¼ teaspoons Cloves, Ground
  • 6 tablespoons Butter
  • ½ cups Cranberries, Dried
  • ½ cups Pumpkin, Canned
  • 3 tablespoons Milk
  • 1 individual Egg
  • ¼ cups Maple Syrup

Containers

Supplies

  • Baking Sheets
  • Labels
  • Parchment Papers

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl whisk together white whole wheat flour, whole wheat flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl whisk together white whole wheat flour, whole wheat flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  2. Cut butter in using pastry cutter or two forks until mixture is mealy (pieces no larger than a small pea).
  3. Stir in dried cranberries.
  4. In another mixing bowl, whisk together pumpkin puree, milk, egg, and maple syrup.
  5. Gently fold dry ingredients into the wet ingredients being careful not to over mix.
  6. Gently pat out dough on a generously floured surface until it is a one inch thick rectangle.
  7. Cut into equal sized triangular pieces.
  8. Place scones on a baking sheet lined with parchment paper.
  9. Bake at 425 degrees for 14-16 minutes (until light brown.)

Categories

vegetarian, nut-free, fall, winter, real-food, soy-free, fish-free, shellfish-free

Categories

vegetarian, nut-free, fall, winter, real-food, soy-free, fish-free, shellfish-free

3 Comments

Join the discussion

  1. 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!!

    Reply

  2. 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.

    Reply