I made these last night and they are a keeper! The house smelled wonderful, of cinnamon and nutmeg. You get a nut or a cranberry in every bite of the nicely spiced pumpkin scone. I have made a couple other scone recipes, but they were not winners in my book. I'm just posting the ones that are good enough to make again. So far, I only have this one recipe on that list, but I will continue experimenting and finding more, as I love baking and socnes!

CRANBERRY-PUMPKIN SCONES

l l/4 cups all-purpose flour
l/2 cup whole wheat flour
l/4 cup sugar
l tsp. baking powder
l/2 tsp. baking soda
l/2 tsp. ground cinnamon
l/2 tsp. ground nutmeg
l/4 cup butter (no subs), cut up
l/2 cup canned pumpkin
l/2 cup applesauce
l/3 cup chopped walnuts
l/3 cup dried cranberries
l Tbsp. brown sugar

Preheat over to 350.

Stir together flours, sugar, baking powder/soda, cinnamon, & nutmeg in large bowl. Cut in butter til resembles fine crumbs. Add pumpkin, applesauce, nuts, cranberries--stir just till moistened.

Transfer dough to greased cookie sheet. Use floured hands to pat dough into an 8" circle. Use a long knife to cut the dough into 8 wedges, but do not separate wedges. Sprinkle w/brown sugar. Bake for 15-20 min or until browned. Cool slightly and separate wedges. Serve warm.

(To do ahead: Put cooled scones in freezer bag, freeze up to 3 mos. Thaw for l hour at room temp, then wrap in foil and warm at 350 for l0-l5 min.)

233 cal, l0 g fat, l6 mg chol, l94 mg sodium, 34 g carb, 3 g fiber , 4 g pro, 72% vit. A .