Easy healthy low fat cranberry-pumpkin scones with just 7WW Freestyle SmartPoints are another winning recipe from the I Love Leftovers Cookbook.
Prep Time: 20 MINS
Cook Time: 18 MINS
Total Time: 38 MINS
Servings (adjustable): 12
- 2–½ cups white whole wheat or all-purpose flour
- ¼ cup packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 3 tablespoons very cold butter, cut into small bits
- 1 cup canned pumpkin puree
- 1 large egg, lightly beaten
- ½ cup dried cranberries, roughly chopped
- ¼ cup plus 1 tablespoon, low-fat (1%) milk (I used ¼ cup buttermilk and 1 tablespoon coconut milk instead)
- 1 tablespoons raw, turbinado sugar for sprinkling on top
Position an oven rack in the middle of the oven and preheat the oven to 400F degrees. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking powder, salt and ginger.
Add the small bits of butter to the flour mixture and toss to coat the pieces of butter with flour. Rub the butter into the mixture with your fingertips until the mixture appears crumbly.
Add the pumpkin puree, egg, cranberries and ¼ cup milk and stir just until moistened.
Lightly flour a work surface. Scrape the the dough out onto the floured surface and knead lightly. Divide the dough in half and pat each half into a 6-inch disk.
Cut each disk into 6 even wedges. Transfer the wedges onto the prepared baking sheet. Brush the top of each scone with the remaining 1 tablespoon milk and sprinkle evenly with the raw sugar.
Bake until a toothpick inserted into the centers of the scones comes out clean, about 18 minutes.
Remove from the oven and transfer the scones to a wire rack to cool 5 minutes. Serve warm.
Let the scones cool completely before storing in an airtight container.
Serving size: 1 scone
7 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
Amount Per Serving (1 scone)
Calories 164Calories from Fat 36