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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Recipe source: WW I love leftovers Cookbook. 4 points plus each scone. Ingredients:
2 1/2 cups flour (i mix 1/2 white 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) |
Directions:
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.
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