Cranberry Pumpkin Scones

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 1/2 cups flour (i mix 1/2 with 1/2 whole wheat)
• 1/4 cup brown sugar (i use brown sugar spenda)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ginger, ground
• 3 tablespoons butter, cut into small pieces
• 1 cup pumpkin, canned
• 1 egg, beaten
• 1/2 cup dried cranberries
• 1/4 plus 1 tablespoon low-fat milk (1%)
• 1 tablespoon raw sugar (turbinado)

Recipe

• 1 preheat oven to 400 degrees f. line baking sheet with parchment paper.
• 2 in a large bowl combine dry ingredients (flour - ginger).
• 3 with two knives or a pastry blender cut in the butter until mixture is crumbly. stir in next 4 ingredients (pumpkin - 1/4 cup milk), stirring until moistened.
• 4 sprinkle work surface with flour and then turn dough out on board and knead lightly.
• 5 divide dough in half and pat each each into a 6 inch round.
• 6 cut each round into 6 wedges to equal 12 pieces. transfer wedges to baking sheet and brush scones with remaining 1 tablespoon milk) and sprinkle with the raw sugar.
• 7 bake in preheated oven for 15-20 minutes or until toothpick inserted into center comes out clean.
• 8 transfer to wire rack and let cool for 5 minutes - serve warm.
• 9 ***to store and serve later: let scones cool on rack and then place in ziplock bags and freeze for up to 3 months. to reheat: place one scone on a microveable plate, cover with wax paper and microwave on high for 30 seconds or until heated through.