Ingredients

The following ingredients have 6 Servings
  • 1 cup whole wheat pastry flour (120g)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup dried cranberries (35g, use those sweetened with apple juice to avoid refined sugar)
  • 1/2 cup pumpkin puree (92g, not pumpkin pie puree)
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil (melted and cooled)
  • 2 tbsp cream cheese
  • 1 tbsp butter
  • 1 tbsp maple syrup

Instruction

  • Preheat to 425F/210C and line or grease a baking sheet/tray.
  • Mix together the flour, baking powder, cinnamon, ginger, allspice, nutmeg and salt in a medium-large bowl. Mix through the cranberries.
  • Separately whisk together the pumpkin puree, egg, maple syrup, vanilla and coconut oil. Add the mixture to the flour and spice mix and mix until well combined, without over-mixing.
  • Turn the mixture out onto a lightly floured surface and gently pat to flatten it into a circle or square around 3/4in/2cm thick then cut into triangles/squares/rectangles as you prefer - I got 6 good-sized scones from the mix but you could get a few more if smaller.
  • Carefully transfer the cut scones to the prepared baking sheet and bake for approx 12min until turning slightly brown around the edges.
  • Allow to cool completely before adding the frosting, if using - mix together the frosting ingredients and beat until as smooth as possible. Pipe over the scones.