As you can tell I really love pumpkin, but I also love scones. I normally make these scones with just cranberries and orange, but recently experiemented with adding pumpkin. Wow was I surprised! I love how the combination of the cranberries and orange pair well with the pumpkin to make the perfect Fall breakfast treat.
Pumpkin Cranberry Scones
½ Cup Non-Dairy Milk
1 Teaspoon Apple Cider Vinegar
1 Tablespoon Flaxseed Meal Plus 3 Tablespoons Warm Water
1 ½ Cups All-Purpose Flour
2/3 Cup Whole Wheat Pastry Flour
2 ¼ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Sea Salt
½ Teaspoon Cinnamon
4 Tablespoons Margarine
¼ Cup Dried Cranberries
¼ Cup Pumpkin Puree
¼ Cup Plus 1 Tablespoon Brown Sugar
2 Teaspoons Orange Zest
1/2 Cup Powdered Sugar
2 Tablespoons Fresh Orange Juice
Preheat oven to 375 ͦ F and lightly grease or line with parchment paper a baking sheet.
Mix together the non-dairy milk and vinegar and set aside to curdle. Combine the flaxseed meal and water in a small bowl and mix until frothy. Set aside to thicken, about 10 minutes.
In a large bowl, mix together the flours, baking powder, baking soda, sea salt and cinnamon. Cut in the margarine using a pastry blender or two forks until the flour mixture looks crumbly. Add in cranberries and set aside.
Whisk together the pumpkin puree, non-dairy milk mixture, brown sugar, flaxseed meal mixture and orange zest until well combined.
Pour the wet ingredients into the dry ingredients and using a fork combine the ingredients just until the dry ingredients have become wet. Form the dough into a ball and transfer to the prepared baking sheet. With lightly floured hands press down on the dough until a circle is formed and cut the dough into 8 wedges, but do not separate them.
Bake for 20 to 22 minutes at 375 ͦ F until golden brown. While the scones are baking, prepare the orange drizzle. When the scones are done baking drizzle glaze over warm scones.
Amount Per Serving
|Total Fat||3.4 g|
|Saturated Fat||0.6 g|
|Polyunsaturated Fat||1.2 g|
|Monounsaturated Fat||0.9 g|
|Total Carbohydrate||46.5 g|
|Dietary Fiber||2.6 g|