Pumpkin and Cranberry Flax Scones

Pumpkin Cranberry Scones

©2014

Enjoy these pumpkin and cranberry flax scones for breakfast or your next tea time treat!

Ingredients:

• 1 cup (250 mL) all-purpose flour
• 1/2 cup (125 mL) spelt or whole wheat flour
• 1/2 cup (125 mL) ground flaxseed
• 1/3 cup (75 mL) granulated sugar
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) ground ginger
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (2 mL) ground nutmeg
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) ground clove
• 1/4 tsp (1 mL) baking soda
• 1/2 cup (125 mL) cold unsalted butter, grated
• 1/2 cup (125 mL) chopped fresh cranberries (or frozen cranberries chopped and thawed) 1 large egg
• 3/4 cup (175 mL) pumpkin purée
• 1/4 cup (60 mL) buttermilk, plus more for brushing
• 1 tsp (5 mL) pure vanilla extract
• 2 Tbsp (30 mL) turbinado or coarse sugar
• 2 tsp (10 mL) whole flaxseed

Instructions:

1. Line a baking sheet with parchment paper.
2. Combine the flours, flaxseed, sugar, baking powder, spices, salt and baking soda in a large bowl. Add the grated butter and toss in the cranberries.
3. In a medium bowl, whisk together the egg, pumpkin purée, buttermilk and vanilla. Pour into the dry mixture and stir just to combine.
4. On a lightly floured surface, pat the dough into a disc about 1 1⁄2-inches (4 cm) thick. Cut the dough into eight wedges and place on the prepared baking sheet. Freeze the scones for 25 minutes. Preheat the oven to 400 °F (200 °C).
5. Brush the scones with buttermilk and sprinkle with sugar and flax seeds. Bake for 20-25 minutes, until golden and fragrant. Serve warm.

Yield: 8 scones

Serving Size:  1 piece. Each piece contains 1 Tbsp (15 mL) ground flax.