Cranberry Pumpkin Scones - cooking recipe

Ingredients

2 1/2 cups flour (I mix 1/2 white with 1/2 whole wheat)
1/4 cup brown sugar (I use brown sugar spenda)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ginger, ground
3 tablespoons butter, cut into small pieces
1 cup pumpkin, canned
1 egg, beaten
1/2 cup dried cranberries
1/4 plus 1 tablespoon low-fat milk (1%)
1 tablespoon raw sugar (turbinado)

Preparation

Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
In a large bowl combine dry ingredients (flour - ginger).
With two knives or a pastry blender cut in the butter until mixture is crumbly. Stir in next 4 ingredients (pumpkin - 1/4 cup milk), stirring until moistened.
Sprinkle work surface with flour and then turn dough out on board and knead lightly.
Divide dough in half and pat each each into a 6 inch round.
Cut each round into 6 wedges to equal 12 pieces. Transfer wedges to baking sheet and brush scones with remaining 1 tablespoon milk) and sprinkle with the raw sugar.
Bake in preheated oven for 15-20 minutes or until toothpick inserted into center comes out clean.
Transfer to wire rack and let cool for 5 minutes - serve warm.
***to store and serve later: let scones cool on rack and then place in ziplock bags and freeze for up to 3 months. To reheat: place one scone on a microveable plate, cover with wax paper and microwave on high for 30 seconds or until heated through.