Moist Pumpkin Cranberry Scones

Ingredients

• 4 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup brown sugar packed
• 1 cup butter cold cut into cubes
• 1.3 cups pumpkin canned
• 16 servings chocolate chips dried
• 16 servings butter - solidified coconut oil 
• 1 cup cranberries dried
• 2.5 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.8 cup milk divided
• 16 servings flour - pastry flour whole wheat
• 0.5 cup yogurt plain
• 0.5 teaspoon salt 
• 16 servings yogurt - soy yogurt or any other non dairy yogurt for vegans
• 2 cups flour whole wheat

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk

Directions

1. Preheat oven at 400F/190C for 15 minutes.In a large bowl combine together all the ingredients in Part 1 except the butter.
2. Cut in the butter using 2 forks or a pastry knife until the mixture resembles coarse crumbs.In another bowl whisk together the yogurt, pumpkin and 1/2 cup of milk.Stir the wet mix into the flour mix until moistened. Fold in the cranberries, if using.Turn the dough on a floured surface and knead a couple of times. Greasing your hand lightly with oil/butter will make the kneading easier.Divide the dough into two parts and pat each into an 8-inch circle.
3. Cut each circle into 8 wedges and place it on an ungreased baking sheet an inch apart and brush the remaining milk over the scones.
4. Bake for about 12-20 minutes. I’m guessing that it took 20 minutes because I used whole wheat flour (See My Notes). The original recipe suggests to bake between 12-15 minutes.
5. Transfer to wire racks and cool for about 10 minutes before serving. Glaze it with your choice of icing if you prefer it.