Time: 1 hour.
Complexity: easily
Quantity: 8 cookies

Pumpkin scones with cranberries.

The key ingredient in these sweet, savory, and high-fiber cookies is whole-wheat pastry flour. It's made from softer wheat than regular whole-wheat flour, resulting in a soft, light cookie texture.

Ingredients:

• 0.5 tbsp. pumpkin puree
• 3 tbsp. sour milk
• Yolk of 1 large egg
• 0.5 cups of rolled oatmeal
• 1.5 cups whole grain pastry flour
• 0.5 cup cane sugar
• 2 tsp baking powder
• 1 tsp pumpkin pie spices
• 0.5 tsp of soda
• 6 tbsp chilled butter, cut into 1-1.5 cm cubes.
• 1/4 cup dried cranberries or cherries
• 1 tsp. sugar turbinado

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pumpkin puree, shortcrust pastry, whole grain flour, sour milk, eggs, brown sugar, pumpkin pie spice, dried cranberries, dried cherries, rolled oats

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Preparation:

Step 1
• Preheat the oven to 200°C. Line a 23cm square cake pan with parchment paper and coat it with a thin layer of butter. In a small bowl, whisk together the pumpkin puree, buttermilk, and egg yolk until smooth; set aside.
Step 2
• In a food processor, pulse the oats until coarsely ground. Add the whole-wheat pastry flour, cane sugar, baking powder, pumpkin pie spice, baking soda, and 1/2 teaspoon salt and pulse until combined.
  
  Add the butter and pulse until the mixture resembles fine flour. Add the dried berries and pulse once. Add the pumpkin mixture and pulse the processor until the oat mixture is coated (3-4 pulses should be enough). Remove the dough from the food processor bowl and gently knead until the ingredients are well combined, but not over-blended.
Step 3
• Carefully form the dough into a square about 18 cm on a side in the bottom of the pan, making sure the dough layer is about 2 cm thick (the dough won't reach the sides of the pan). Sprinkle the turbinado on top.
  
  Bake until the top is cracked and firm to the touch, about 25-30 minutes. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a cutting board and cut into 8 pieces. Transfer the cookies to a wire rack and let cool for 15 minutes before serving.
  
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