Pumpkin and Cranberry Flax Scones

 Source: Pumpkin and Cranberry Flax Scones, HealthyFlax.org

Source: Pumpkin and Cranberry Flax Scones, HealthyFlax.org

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 cloves
  • 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.
 

Nutritional Analysis

 
 

YIELD: 8 scones.

SERVING SIZE: 1 piece.  Each serving contains 1 Tbsp (15 mL) of flax.

Per Serving
Calories 280
Total Fat 15 g
Saturated Fat 8 g
Cholesterol 30 mg
Carbohydrates 33 g
Fiber 4 g
Sugars 14 g
Protein 4 g
Sodium 200 mg
Potassium 168 mg