1 cup whole cranberries (I used frozen ones – unfrozen might be messier when cutting them!)
2 Tbsp sugar
2 cups flour
1+3/4 tsp baking powder *
1/2 tsp baking soda
1/4 tsp salt
5 Tbsp cold butter, cut into small pieces
1/2 cup erythritol (or 1/3 cup sugar)
1/2 c + 2 Tbsp pumpkin butter **
2 Tbsp light buttermilk ***
1 egg white
1 tsp vanilla
* At sea-level, use 2 tsp baking powder.
** If you don’t have any pumpkin butter, just add some cinnamon and cloves to pumpkin puree, and sweeten it so it tastes like pumpkin pie.
*** Or just use another 2 Tbsp pumpkin butter – it will be sweeter, but a bit more pumpkiny
Preheat the oven to 375 degrees.
Cut the cranberries into quarters, then put in a small bowl and sprinkle with the 2 Tbsp of sugar. Stir to coat the cranberries and let stand.
Meanwhile, in a large bowl, mix the flour, baking powder, baking soda and salt together well. Add the cold butter and cut it into the flour either with a pastry blender or two knives until the texture is sort of crumb-like. (You can also use a food processor for this part, but take it out before the next step and use a spoon.)
Add the erythritol, pumpkin butter, buttermilk, egg white, vanilla and cranberries. Stir with a wooden spoon to moisten all ingredients. You should have a very stiff dough, but you want it damp enough that you can scoop it up and put it on a baking sheet without it falling apart. Add a little extra buttermilk if you need to.
Scoop into 18 (or 16 or 20 – go for whatever number you’d like) even-sized blobs onto baking sheets either sprayed with cooking spray or lined with parchment paper. Bake for 18-22 minutes, or until firm. (Check them at about 15 minutes, and every couple of minutes after that, though.) Let sit for a minute, then transfer to a cooling rack.
Nutritional Information: per scone (18 per batch): 92 calories, 3.5 grams fat, 1.7 grams fiber