Whole Wheat Pumpkin Cranberry Scones

1 1/2 cups whole-wheat pastry flour
1 Tbsp. baking powder
Pinch of Mrs. Dash Table Blend
3 1/2 Tbsp. raisins, chopped fine or 3 1/2 Tbsp. mashed banana
1/2 cup pumpkin puree
1 tsp. pumpkin pie spice
2 Tbsp. Banana Milk (optional) (click here)
1/2 cup cranberries, chopped

Preheat oven to 350 degrees F. Line a baking sheet with a
silicone baking mat.

Combine flour, baking powder, Mrs. Dash and pumpkin spice and
whisk together to ensure even distribution of the ingredients.

Add wet ingredients: pumpkin, raisins, and cranberries.
Incorporate all ingredients together. Scones make a dry dough
(like biscuits) but if you think your dough is too dry and all
your flour hasn't been incorporated, add Banana Milk 1 Tbsp. at
a time.

You can make these "drop" scones by using a measuring scoop and
dropping the dough onto the prepared baking sheet, or you can
cut them into triangles. To make triangles, roll dough into one
large ball and then flatten slightly. Cut the dough like you
would cut a pizza! Cut in half and then divide each section into

Bake for 13 to 15 minutes, or until firm to the touch.

Makes 6 scones.