Whole Wheat Pumpkin Cranberry Scones

'Tis pumpkin season once again and these Whole Wheat Pumpkin Cranberry Scones are deliciously moist and perfect for breakfast or an afternoon snack.

👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
bowl
blender
whisk
baking sheet

📝 Preparation Steps

Preheat oven to 375 degrees F.

Combine the first five dry ingredients in a large bowl; then using a pastry blender or two butter knives, cut in the butter.

In a separate small bowl, combine the egg, sour cream, vanilla and pumpkin. Whisk until blended; then pour the liquid ingredients into the dry ingredients.

Large Egg1

Add the cranberries and mix well with a spoon.

Place the dough onto a lightly floured surface and knead the dough 2-3 times.

Spray a baking sheet with cooking spray and add the dough. Form into a 10-12 round, flattened circle; then score the top into 8 wedges. Do not slice all the way through.

Cooking Spray

Bake for ⏱️ 25-30 minutes until the dough has risen and the bottom is lightly brown. Remove from the oven and cool completely on a wire rack.

Cut through the scored dough to form 8 scones.

To glaze the top, combine the confectioners sugar and milk and drizzle on top.

Nutrition Facts

calories

125 kcal

fat Content

7 g

serving Size

1 g

fiber Content

1 g

sugar Content

13 g

sodium Content

184 mg

protein Content

2 g

cholesterol Content

42 mg

carbohydrate Content

14 g

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