These pumpkin, white chocolate & cranberry scones are made with whole wheat flour, and have a mild pumpkin flavour with pockets of sweetness from the white chocolate and cranberries. —Emma Wagenvelt
whole wheat pastry flour
white chocolate chips
In This Recipe
Preheat oven to 350F/175C
In a large bowl, whisk together flour, baking powder, salt and sugar
Cut the butter into the dry mixture, you can use a pastry cutter or knife, but personally I like to use my fingers!
Stir in the pumpkin puree, milk and vanilla until the mixture is fully combined
Fold in the chocolate chips and cranberries
Turn the mixture onto a lightly floured surface, and use your hands to mold the mixture into a circle shape, about an inch in depth
Cut the circle into 8 equal portions, and transfer each scone onto a lined baking sheet
Bake for about 15 minutes, until risen and slightly golden brown, remove from the oven and cool on the baking sheet for just a couple of minutes before transferring to a wire rack to finish cooling
Eat as soon as possible!