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Fresh baked still warm-from-the-oven low-fat cranberry-pumpkin scones make a perfect Autumn Sunday morning breakfast treat, especially if you’re a scone lover, which I am.
The recipe for these low-fat cranberry studded pumpkin scones – from Weight Watchers’ I Love Leftovers: 175+ Delicious Recipes to Serve Now or Later (affiliate link) cookbook – has been sitting on my counter for weeks waiting for me to get around to baking up a batch, which I finally did yesterday morning.
I love Weight Watchers cookbooks. It’s so much easier when you have the nutritional information and Points values all figured out for you and the recipes usually exceed my expectations when it comes to taste.
And the verdict?
This recipe is another winner.
The scones turned out light, moist and delicious.
The only change I made was to substitute buttermilk for the low-fat milk called for.
How Many Calories and Weight Watchers Points in Low Fat Pumpkin Cranberry Scones?
According to my calculations each scone has 164 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
If you’ve made these Cranberry Pumpkin Scones, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Weight Watchers Low Fat Cranberry-Pumpkin Scones Recipe
Ingredients
- 2-1/2 cups white whole wheat or all-purpose flour
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 3 tablespoons very cold butter, cut into small bits
- 1 cup canned pumpkin puree
- 1 large egg, lightly beaten
- 1/2 cup dried cranberries, roughly chopped
- 1/4 cup plus 1 tablespoon, low-fat (1%) milk (I used 1/4 cup buttermilk and 1 tablespoon coconut milk instead)
- 1 tablespoons raw, turbinado sugar for sprinkling on top
Instructions
- Position an oven rack in the middle of the oven and preheat the oven to 400F degrees. Line a large baking sheet (affiliate link) with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt and ginger.
- Add the small bits of butter to the flour mixture and toss to coat the pieces of butter with flour. Rub the butter into the mixture with your fingertips until the mixture appears crumbly.
- Add the pumpkin puree, egg, cranberries and 1/4 cup milk and stir just until moistened.
- Lightly flour a work surface. Scrape the the dough out onto the floured surface and knead lightly. Divide the dough in half and pat each half into a 6-inch disk.
- Cut each disk into 6 even wedges. Transfer the wedges onto the prepared baking sheet (affiliate link). Brush the top of each scone with the remaining 1 tablespoon milk and sprinkle evenly with the raw sugar.
- Bake until a toothpick inserted into the centers of the scones comes out clean, about 18 minutes.
- Remove from the oven and transfer the scones to a wire rack to cool 5 minutes. Serve warm.
- Let the scones cool completely before storing in an airtight container.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 4 PointsPlus (Old plan) The only change I made from the original recipe was to substitute buttermilk for the low-fat milk called for.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source Weight Watchers’ I Love Leftovers: 175+ Delicious Recipes to Serve Now or Later (affiliate link) cookbook
Loved these but thought they needed more fall spices such as pumpkin pie spice for flavor.
How can I change these into apple raisin scones.
I found these a bit bland. Will try again but play with the spices to liven it up.
Will be interested to learn what you come up with Gayle! I loved them as they were but I’m sure the addition of warming spices like ginger, cinnamon, nutmeg and cloves would be nice.
I love scones so once I looked up the nutritional info of the ones at Starbucks – scary!! And WAY too many points to waste! These look great and I’m surprised how low in points they are. I need to try them! Yum =)
I know what you mean about the Starbucks scones. I used to eat them often, along with a pumpkin spice latte, and wondered why I kept gaining weight! Thank goodness Weight Watchers taught me how to have my scones and stay slim! I was surprised about the low pointsplus value too, but it’s straight from a Weight Watchers cookbook! I think the pumpkin is key – no fat and lots of fiber for 0 PointsPlus.