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Healthy Pumpkin Cranberry Scones

<p>Celebrate fall and National Pumpkin Day with these healthy scones. They make the perfect breakfast, snack, or afternoon tea treat.</p>
6 Servings Recipe By

Ingredients

  • 1 cup Flour, White Whole Wheat
  • 1 cup Flour, Whole Wheat
  • 1 1/2 tablespoons Baking Powder
  • 1/4 teaspoons Salt
  • 1/2 teaspoons Cinnamon
  • 1/2 teaspoons Nutmeg
  • 1/4 teaspoons Ginger, Ground
  • 1/4 teaspoons Cloves, Ground
  • 6 tablespoons Butter
  • 1/2 cups Cranberries, Dried
  • 1/2 cups Pumpkin, Canned
  • 3 tablespoons Milk
  • 1 individual Egg
  • 1/4 cups Maple Syrup

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 scones
  • 357 Calories
  • 14g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 69mg Cholesterol
  • 479mg Sodium
  • 57g Total Carb
  • 5g Fiber
  • 19g Total Sugars (Includes 8g Added Sugars)
  • 8g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

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.)

Freeze For Later Cooking Directions

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.
  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.)
  10. Let cool.
  11. Divide among freezer bags, label and freeze.

Make From Frozen Serving Day Directions

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
  2. Reheat if desired and serve with butter.

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