Pumpkin and Cranberry Flax Scones

Source:   |  Category: Baking, Breakfast, Whole Flaxseed, Ground Flaxseed

Enjoy these pumpkin and cranberry flax scones for breakfast or your next tea time treat!


  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) spelt or whole wheat flour
  • 1/2 cup (125 mL) ground flaxseed
  • 1/3 cup (75 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) ground ginger
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground nutmeg
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground clove
  • 1/4 tsp (1 mL) baking soda
  • 1/2 cup (125 mL) cold unsalted butter, grated
  • 1/2 cup (125 mL) chopped fresh cranberries (or frozen cranberries chopped and thawed) 1 large egg
  • 3/4 cup (175 mL) pumpkin purée
  • 1/4 cup (60 mL) buttermilk, plus more for brushing
  • 1 tsp (5 mL) pure vanilla extract
  • 2 Tbsp (30 mL) turbinado or coarse sugar
  • 2 tsp (10 mL) whole flaxseed
1 cup all-purpose flour1/2 cup spelt or whole wheat flour1/2 cup ground flaxseed1/3 cup granulated sugar2 tsp baking powder1 tsp ground ginger1 tsp ground cinnamon1/2 tsp ground nutmeg1/2 tsp salt1/4 tsp ground clove1/4 tsp baking soda1/2 cup cold unsalted butter, grated1/2 cup chopped fresh cranberries (or frozen cranberries chopped and thawed) 1 large egg3/4 cup pumpkin purée1/4 cup buttermilk, plus more for brushing1 tsp pure vanilla extract2 Tbsp turbinado or coarse sugar2 tsp whole flaxseed


  1. Line a baking sheet with parchment paper.
  2. Combine the flours, flaxseed, sugar, baking powder, spices, salt and baking soda in a large bowl. Add the grated butter and toss in the cranberries.
  3. In a medium bowl, whisk together the egg, pumpkin purée, buttermilk and vanilla. Pour into the dry mixture and stir just to combine.
  4. On a lightly floured surface, pat the dough into a disc about 1 1⁄2-inches (4 cm) thick. Cut the dough into eight wedges and place on the prepared baking sheet. Freeze the scones for 25 minutes. Preheat the oven to 400 °F (200 °C).
  5. Brush the scones with buttermilk and sprinkle with sugar and flax seeds. Bake for 20-25 minutes, until golden and fragrant. Serve warm.

Yield: 8 scones

Serving Size:  1 piece. Each piece contains 1 Tbsp (15 mL) ground flax.

Nutritional Analysis

Total Fat15 g
Cholesterol30 mg
Carbohydrates33 g
Fiber4 g
Sugars14 g
Protein4 g
Sodium200 mg
Potassium168 mg

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