Pumpkin, White Chocolate & Cranberry Scones

• 2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup brown sugar
• 5 tablespoons unsalted butter
• 3/4 cup pumpkin puree
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 1/3 cup white chocolate chips
• 1/3 cup dried cranberries

1. Preheat oven to 350F/175C
2. In a large bowl, whisk together flour, baking powder, salt and sugarrnCut the butter into the dry mixture, you can use a pastry cutter or knife, but personally I like to use my fingers!
3. Stir in the pumpkin puree, milk and vanilla until the mixture is fully combinedrnFold in the chocolate chips and cranberries
4. Turn the mixture onto a lightly floured surface, and use your hands to mold the mixture into a circle shape, about an inch in depthrnCut the circle into 8 equal portions, and transfer each scone onto a lined baking sheet
5. 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 coolingrnEat as soon as possible!

whole wheat pastry flour, baking powder, salt, brown sugar, unsalted butter, pumpkin puree, milk, vanilla, white chocolate chips, cranberries

Taken from food52.com/recipes/32095-pumpkin-white-chocolate-cranberry-scones (may not work)