Whole Wheat Cranberry Walnut Pumpkin Scones

Ever had those pumpkin scones at Starbucks?  Here is a recipe for a much healthier version that is so much better with a flaky texture due to the mixing technique.  Best hot from the oven – so freeze half of them after baking, and warm in an over at 350°F until just crunchy on the outside and warm on the inside.  If you make this recipe I would very much appreciate if you leave me a comment and tell me how it turned out.

Ingredients

  • 4 cups organic whole wheat pastry or all purpose flour
  • 1 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 3/4 cup cold butter
  • 1 cup canned pumpkin
  • 4 tablespoons black strap molasses
  • 6 tablespoons half-and-half
  • 2 large eggs
  • 1 cup cranberries
  • 1 cup walnuts

Directions

Preheat oven to 425°F and line a baking pan with parchment and sprinkle it with flour. Combine the dry ingredients in a large bowl.  Add the butter and with fingertips, pastry knife, or food processor gently cut the butter in until it is well combined and resembles course crumbs, some lumps are fine.  In a separate bowl, beat the eggs, cream, pumpkin and molasses.  Add to the dry mixture and gently combine.  Gently fold in walnuts and cranberries until just mixed.

Shape the dough into 2 equal balls and flatten to 3/4″ thick on the floured parchment or pan.  Using a knife slice each circle into 6 wedges and  carefully pull the wedges away from the center to separate them to 1/2″ space around the outer edges.  Optional: brush each scone with milk and sprinkle with  sugar for a sweet and crunchy top.   Bake until golden about 16  minutes, or until a tester comes out clean when inserted in the middle.

Makes 12 extra large scones

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April 11 2010 08:59 am | Baking and Recipes

14 Responses to “Whole Wheat Cranberry Walnut Pumpkin Scones”

  1. Kat on 11 Apr 2010 at 9:52 am #

    I’m hungry now. >RT @Garden_Therapy: New post: Whole Wheat Cranberry Walnut Pumpkin Scones http://bit.ly/deSQji

  2. Scarlett and Magnus on 11 Apr 2010 at 1:56 pm #

    Thank-you for the scones. They were yummy!

  3. Tanglebank on 11 Apr 2010 at 6:20 pm #

    @Garden_Therapy You are a regular Nigella Lawson.I just printed off the receipe ,keep’m coming.

  4. Stevie on 11 Apr 2010 at 7:37 pm #

    you are very welcome.

  5. melanie watts on 12 Apr 2010 at 8:18 am #

    Mnn this sounds delicious.

  6. Dan on 12 Apr 2010 at 7:42 pm #

    Oh these look good! Wonder how they would be with craisins. I still have half a batch of your blueberry spelt scones in the freezer, makes me think I should bake them.

  7. Stevie on 12 Apr 2010 at 10:53 pm #

    Dan – I made them with craisins and they are great – just the right sweetness. But since BC is one of the largest producers of cranberries, I have also gotten some fresh from the cranberry festival and used those for a more tart scone – also great.

    Melanie – thanks!

  8. Stevie on 14 Apr 2010 at 9:50 am #

    Thanks, Melanie, they were! I hope you make them.

  9. Ros on 17 Apr 2010 at 1:34 am #

    Mmm… Yum! They look delicious :-D

  10. chased on 25 Jun 2010 at 6:21 am #

    Great information! I’ve been looking for something like this for a while now. Thanks!

  11. Wondering on 28 Oct 2010 at 5:29 pm #

    I’m keen to try the recipe, but I have a question for you Stevie: why 425 degrees? That seems like an incredibly hot oven for baking. Is there a particular ingredient that calls for that kind of heat? Or is it a typo for 325?! Thanks — Wondering

  12. Stevie on 28 Oct 2010 at 6:12 pm #

    Hi Wondering,

    Nope, not a typo, I’ve just always cooked them at 425. I seem to recall that many scone recipes are in the 400′s…I bet that’s what helps them be deliciously flaky outside and moist inside. Try it a bit lower if you like and let me know how they turn out. Just don’t overcook or they will be dry.

    thanks for stopping by!

  13. Sid on 26 Dec 2010 at 8:47 am #

    Thanks for the recipe. I liked the wholesomeness of some of the ingredients and my picky kids liked the taste of the scones. Thanks again for sharing with us!

  14. Recipe Review: Whole Wheat Cranberry Walnut Pumpkin Scones | Snail's Pace Garden on 10 Oct 2011 at 8:14 am #

    [...] for her Whole Wheat Cranberry Walnut Pumpkin Scones, so I thought I’d write up a review. Click here to view the whole [...]

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