Cranberry-Pumpkin Scones
Delicious for afternon tea but every bit as perfect for a holiday brunch, these fruited scones are yummy with butter and honey.
Ingredients
1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup butter (no substitutes), cut up
1/2 cup canned pumpkin
1/2 cup applesauce
1/3 cup chopped walnuts
1/3 cup dried cranberries
1 tablespoon brown sugar
Directions
1. Preheat oven to 350 degrees F.
2. Stir together all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, cinnamon, and nutmeg in a large mixing bowl. Cut in butter until mixture resembles fine crumbs. Add pumpkin, applesauce, nuts, and cranberries; stir just until moistened.
3. Transfer dough to a greased cookie sheet. Use floured hands to pat dough into an 8-inch circle. Use a long knife to cut the dough into eight wedges, but do not separate the wedges. Sprinkle dough with brown sugar.
4. Bake in the preheated oven for 25 to 30 minutes or until browned. Cool slightly; cut again into wedges. Serve warm. Makes 8 servings.
Make-Ahead Tip: Place cooled scones in a freezer container or bag, and freeze up to 3 months. Thaw the frozen scones in container or bag for 1 hour at room temperature, then wrap them in foil and warm them in a 350 degrees F oven for 10 to 15 minutes.
Source: Better Homes & Gardens
Ingredients 1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup butter (no substitutes), cut up
1/2 cup canned pumpkin
1/2 cup applesauce
1/3 cup chopped walnuts
1/3 cup dried cranberries
1 tablespoon brown sugar
Directions
1. Preheat oven to 350 degrees F.
2. Stir together all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, cinnamon, and nutmeg in a large mixing bowl. Cut in butter until mixture resembles fine crumbs. Add pumpkin, applesauce, nuts, and cranberries; stir just until moistened.
3. Transfer dough to a greased cookie sheet. Use floured hands to pat dough into an 8-inch circle. Use a long knife to cut the dough into eight wedges, but do not separate the wedges. Sprinkle dough with brown sugar.
4. Bake in the preheated oven for 25 to 30 minutes or until browned. Cool slightly; cut again into wedges. Serve warm. Makes 8 servings.
Make-Ahead Tip: Place cooled scones in a freezer container or bag, and freeze up to 3 months. Thaw the frozen scones in container or bag for 1 hour at room temperature, then wrap them in foil and warm them in a 350 degrees F oven for 10 to 15 minutes.
Source: Better Homes & Gardens
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