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By Martha M.

Blog: http://www.simple-nourished-living.com

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Weight Watchers Low Fat Cranberry-Pumpkin Scones

Posted Nov 05 2012 6:28pm

Weight Watchers Low Fat Cranberry-Pumpkin Scones

Fresh baked still warm-from-the-oven low-fat cranberry-pumpkin scones make a perfect Autumn Sunday morning breakfast treat, especially if you’re a scone lover, which I am.

The recipe for these low-fat cranberry studded pumpkin scones – from the Weight Watchers PointsPlus I LOVE LEFTOVERS cookbook – has been sitting on my counter for weeks waiting for me to get around to baking up a batch, which I finally did yesterday morning.

(I love Weight Watchers cookbooks. It’s so much easier when you have the nutritional information and/or PointsPlus values all figured out for you and the recipes usually exceed my expectations when it comes to taste.)

Making Weight Watchers Low Fat Cranberry Pumpkin Scones

And the verdict? This recipe is another winner. The scones turned out light, moist and delicious. (The only change I made was to substitute buttermilk for the low fat milk called for.)

Enjoy!

Plate of Weight Watchers Cranberry-Pumpkin Scones

Weight Watchers Low Fat Cranberry-Pumpkin Scones

Prep time

20 mins

Cook time

18 mins

Total time

38 mins

Easy healthy low fat cranberry-pumpkin scones with just 4 Weight Watchers PointsPlus are another winning recipe from the I Love Leftovers Cookbook

Author: Simple Nourished Living

Recipe type: Scones

Serves: 12

Ingredients

2-1/2 cups white whole wheat or all-purpose flour
¼ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground ginger
3 tablespoons very cold butter, cut into small bits
1 cup canned pumpkin puree
1 large egg, lightly beaten
½ cup dried cranberries, roughly chopped
¼ cup plus 1 tablespoons low-fat (1%) milk (I used ¼ cup buttermilk and 1 tablespoon coconut milk instead)
1 tablespoons raw (turbinado) sugar for sprinkling on top

Instructions

Position an oven rack in the middle of the oven and preheat the oven to 400 F degrees. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking powder, salt and ginger.
Add the small bits of butter to the flour mixture and toss to coat the pieces of butter with flour. Rub the butter into the mixture with your fingertips until the mixture appears crumbly.
Add the pumpkin puree, egg, cranberries and ¼ cup milk and stir just until moistened.
Lightly flour a work surface. Scrape the the dough out onto the floured surface and knead lightly. Divide the dough in half and pat each half into a 6-inch disk.
Cut each disk into 6 even wedges. Transfer the wedges onto the prepared baking sheet. Brush the top of each scone with the remaining 1 tablespoon milk and sprinkle evenly with the raw sugar.
Bake until a toothpick inserted into the centers of the scones comes out clean, about 18 minutes.
Remove from the oven and transfer the scones to a wire rack to cool 5 minutes. Serve warm.
Let the scones cool completely before storing in an airtight container.