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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.

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
  • Parchment Papers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

  • Not available.

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!!

  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.

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