Healthy, Soft, flavourful pumpkin scones will take you fall baking to the next level!

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients – For Scones

• 1 cup whole wheat pastry flour 120g
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup dried cranberries 35g, use those sweetened with apple juice to avoid refined sugar
• 1/2 cup pumpkin puree 92g, not pumpkin pie puree
• 1 egg
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 3 tbsp coconut oil melted and cooled

Ingredients – For Icing

• 2 tbsp cream cheese
• 1 tbsp butter
• 1 tbsp maple syrup

Instructions

1. Preheat to 425F (210C) and line or grease a baking sheet/tray.
2. Mix together the flour, baking powder, cinnamon, ginger, allspice, nutmeg and salt in a medium-large bowl. Mix through the cranberries.
3. Separately whisk together the pumpkin puree, egg, maple syrup, vanilla and coconut oil. Add the mixture to the flour and spice mix and mix until combined, without over-mixing.
4. Turn the mixture out onto a lightly floured surface and gently pat to flatten it into a circle or square around 3/4in-2cm thick then cut into triangles, squares or rectangles as you prefer.
5. Carefully transfer the cut scones to the prepared baking sheet and bake for 12 minutes or until turning slightly brown around the edges.
6. Allow to cool completely before adding the icing – mix together the icing ingredients and beat until smooth. drizzle over the scones.

Nutritional Information

Healthy, Soft, flavourful pumpkin scones will take you fall baking to the next level!

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients – For Scones

• 1 cup whole wheat pastry flour 120g
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup dried cranberries 35g, use those sweetened with apple juice to avoid refined sugar
• 1/2 cup pumpkin puree 92g, not pumpkin pie puree
• 1 egg
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 3 tbsp coconut oil melted and cooled

Ingredients – For Icing

• 2 tbsp cream cheese
• 1 tbsp butter
• 1 tbsp maple syrup

Instructions

1. Preheat to 425F (210C) and line or grease a baking sheet/tray.
2. Mix together the flour, baking powder, cinnamon, ginger, allspice, nutmeg and salt in a medium-large bowl. Mix through the cranberries.
3. Separately whisk together the pumpkin puree, egg, maple syrup, vanilla and coconut oil. Add the mixture to the flour and spice mix and mix until combined, without over-mixing.
4. Turn the mixture out onto a lightly floured surface and gently pat to flatten it into a circle or square around 3/4in-2cm thick then cut into triangles, squares or rectangles as you prefer.
5. Carefully transfer the cut scones to the prepared baking sheet and bake for 12 minutes or until turning slightly brown around the edges.
6. Allow to cool completely before adding the icing – mix together the icing ingredients and beat until smooth. drizzle over the scones.

Nutritional Information

Servings: 6 large scones

Calories: 226kcal

Recipe found: https://www.carolinescooking.com/healthy-pumpkin-scones/