Pumpkin Cranberry Scones
Pumpkin Cranberry Scones are here just in time as summer drifts away. These moist and delicious scones pair excellently with a cup of coffee or tea in the morning. While we used dried cranberries you can give this recipe a try with fresh cranberries as well!
Ingredients
Yield: 12-16 scones Time: 45-50 minutes
Pumpkin Cranberry Scones
- 2 cups flour
- 1 Tbs pumpkin spice
- 1 cup sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp salt
- 1/2 cup cold vegan margerine
- 1/4 cup plain non-dairy milk
- 4 tsp ground flaxseed
- 1 1/2 cup pumpkin puree
- 2 Tbs molasses
- heaping 1/2 cup dried cranberries
- 2-3 Tbs pepitas (pumpkin seeds) for garnish
Directions
- Preheat the oven to 350ºF and prepare two baking sheets by lightly greasing them or lining with a silicon baking mat.
- In a large bowl, whisk or sift together the flour, pumpkin spice, sugar, baking powder, baking soda, and salt.
- Then, in a separate medium bowl, whisk together the flaxseed and non-dairy milk.
- Next, combine the pumpkin, molasses, and vanilla extract into the flaxseed and non-dairy milk, mixing together well.
- Then talk the cold vegan butter and cut into pieces. Add to the flour mix and cut into the flour with a pastry cutter or heavy fork until the dough is flaky.
- Create a well in the dough and pour in the pumpkin mix. Then add the cranberries.
- Carefully fold the pumpkin into the dough being sure not to over mix but fully combining the wet and dry ingredients until a soft batter is formed.
- Equally split the batter between the two baking sheets, using a rubber spatula to form the batter into at least 1 inch thick rounds.
- Use a sharp knife to slice the batter into 6-8 triangles and then top with pepitas.
- Place the scones in the oven and bake for 30-35 minutes or for 40 minutes for less moist scones.
- Remove from the oven once baked, and allow them to cool before slicing them again to separate each scone.
- Store at room temperature for 3-4 days.
Nutrition Information
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