Cranberry Pumpkin Scones

Recipe source: ww i love leftovers cookbook. 4 points plus each scone.

Preheat oven to 400 degrees f.

Line baking sheet with parchment paper.

In a large bowl combine dry ingredients.

With two knives or a pastry blender cut in the butter until mixture is crumbly.

Stir in next 4 ingredients , 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.

flour, brown sugar, baking powder, salt, ginger, butter, pumpkin, egg, dried cranberries, low-fat milk, raw sugar