Pumpkin ginger sconesPumpkin ginger sconesPumpkin ginger scones

At SBcanning, we realize people do like to have the occasional dessert, or scone, so we feel that we must offer these recipes, but modify or use the healthier products in these recipes. I have used this recipe for years, tried tested and true.
You can also make this recipe with whole wheat flour.


Pumpkin ginger scones

Pumpkin ginger scones

AvatarCanning Homemade
Today, we are going to make Pumpkin Ginger Scones using a Nutri-flour.
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American
Servings 8 people
Calories 800 kcal


  • 2 cups Nutri-flour
  • 1/4 cup sugar (or sugar replacement Splenda)
  • 3 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/3 cup butter
  • 1/3 cup raisins
  • 1/3 cup chopped candied ginger (Hint: rinse off all the sugar on the ginger for less calories)
  • 1/2 cup puree pumpkin
  • 1/3 cup 1% milk


  • Preheat oven to 425F degrees.
  • Combine dry ingredients in a large bowl.
  • Cut butter into Nutri- flour until the mixture forms crumbs.
  • Stir in ginger and raisins.
  • Beat eggs, pumpkin and milk.
  • Add liquid to dry ingredients stirring with fork to make a soft sticky dough.
  • Turn out onto lightly floured surface and knead gently a few times until smooth.
  • Roll dough to 3/4″ thickness. Cut into 2 1/2 inch rounds.
  • Place on baking sheet and into oven.
  • Bake at 425F oven 10 - 15 minutes or until golden brown.


This is one of my favorite recipes for a brunch or teas, and even makes a good lunch box item.
Keyword scones