Pumpkin Cranberry Whole Wheat Scones


Pre-children, we were lucky enough to travel a bit.  I was proposed to in Paris, on the Pont de Artes, so not surprisingly, that is one of my favorite places we went.  We jam-packed our days trying to cram as much culture and history into our brains as they would hold.  One day we took the metro out to this neighborhood on a hill – I of course can’t remember the name of it – but I remember that really big hill we walked up and down on a search for Rose Bakery.  I had read about it and it was supposedly tucked away on this street we were canvasing.  Well, it was very well tucked away because we never found it. I had to settle for purchasing their cookbook – which is beautiful.

I browse it frequently, and have made their scone recipe several times.  So when the idea to make a pumpkin fresh cranberry scone arose in my tired mommy brain, I decided to just modify their blueberry scone recipe to incorporate the other ingredients I felt were needed for a nice autumn scone.  I was not disappointed.  These are not your dry, crumbly scones.  They are moist, not too sweet and the bursts of the fresh cranberries are a pleasant surprise.  The honey butter complements the not too sweet scone perfectly.  If you are not up for the butter, I would recommend a lovely jam to complete the flavor party.

This was also a great Saturday morning recipe to make with the kids.  I waited until the munchkin was down for his morning nap – holding an 18 month old while baking is kinda feasible, but not easy.  I could not however, deny 3 year olds the chance to get covered head to toe in scone dough.

Can you tell from the above pic which child loves to be messy and which one does not? Total clones of their mommy and daddy.

My food stylist for the photo shoot.

Pumpkin Cranberry Whole Wheat Scones


  • Modified the Blueberry Scone recipe from Breakfast Lunch Tea Rose Bakery Cookbook for this lovely little treat.
  • 4 cups whole wheat pastry flour (may need some more so keep out)
  • 2 1/2 Tablespoons baking powder
  • 2 Tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1 stick butter, cold, diced
  • 1 cup fresh cranberries
  • 1 1/4 cup buttermilk
  • 2 eggs plus 1 more for egg wash
  • 1 cup pureed pumpkin
  • 1 teaspoon vanilla extract
  • coarse sugar (Demerara Sugar) for tops
  • honey salted butter for serving-
  • 1 stick butter
  • 2 tablespoons honey
  • 1 teaspoon Maldon salt


  1. Oven to 400F
  2. Place flour through sea salt in a large bowl, whisk to combine. May need to get in there with your hands and make sure the brown sugar is all broken up. This is just the beginning of getting your hands messy so dive in.
  3. Add diced butter and rub the butter into the dry ingredients - I grab handfuls and roll it between my palms to break up the butter and combine it with the dry ingredients. I also use my finger tips in the same manner. You want it to look like clumpy sand.
  4. In another bowl, stir together buttermilk, 2 eggs, pumpkin, and vanilla.
  5. Add that to the bowl of dry ingredients and butter - use a fork to gentle start marrying the wet and dry together. Once it is not a soupy pile of wet stuff anymore, ditch the fork and use your hands to bring it together into a cohesive dough, add cranberries, and be careful not to overwork the dough. I usually stop just short of it all being combined and dump it on a clean floured surface for the final action. You don't want the dough too sticky and wet - should be soft and firm. If too dry add more buttermilk, if too wet, add more flour.
  6. Pat dough into about 1 1/2" inch high blob. Use cutter of your choice - or knife - and cut into pieces.
  7. Onto parchment lined pan - or greased - can place fairly close together, they don't spread.
  8. Whisk up remaining egg and brush on top - sprinkle coarse sugar (or more brown sugar if you don't have that) on top.
  9. Into oven for 15 minutes- check if done at that point by checking bottoms for light brown color.
  10. Serve with salted honey butter - combine softened butter, honey and salt in a bowl.



How pretty are fresh cranberries?

Dry ingredients with butter added in

egg washing pre baked scones


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  • Bridget

    I’ve got two little scone lovers who are going to be so psyched to make this. Do you know the cookbook ‘Good to the Grain?’ There is a scone recipe in there that uses barley flour, which we make often. I LOVE your web site Nicole and really look forward to updates! Can’t wait to make your kale salad as soon as I’m on the other side of this morning sickness. Love to you and your family!

  • Nicole

    I have and love that cookbook! And have barley flour here also! I didn’t know you were expecting – congratulations!!! how wonderful.