Red Fife Pumpkin Scones with Forest Berry Preserves

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Skill Level
Preparation Time 15 minutes Total Time 40 minutes
Servings 8 Cost Per Serving $0.78
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3 cupsMixed Berries (Blueberries, Cranberries, Raspberries, Currants)
1/2 cupPure Cane Sugar
2 tbspLemon Juice
1 sprigThyme (optional)
2 1/2 cupsRed Fife Flour
1/2 cupMaple Syrup
1 tbspBaking Powder
3/4 cupPumpkin Puree
1 tspGround Cinnamon
1/2 tsp eachGround Ginger, Ground Nutmeg
1Egg or Flax Egg (1 tbsp ground flax + 3 tbsp water)
1/4 cupCold Butter, cubed


  1. ​Add all ingredients for preserves into a medium sauce pot over medium high heat.
  2. Once the mixture begins to boil, reduce the heat to medium low and simmer for about 25 minutes, or until the berries have broken down. Remove the thyme sprig.  Puree the mixture until smooth. You can strain out any berry seeds if you prefer. Pour preserves into a sanitized mason jar, seal and allow to cool. This will keep in the refrigerator for up to 3 weeks.
  3. For the scones, preheat the oven to 425 degrees F. Add the cubed butter to the dry ingredients and work through with your hands, breaking the butter up into smaller pieces. Combine the wet ingredients. Slowly add the dry ingredients to the wet ingredients to form a moist ball of dough.
  4. Portion out 1/4 cup sized balls of dough about 1 inch thick onto a baking sheet lined with parchment paper and bake for about 15 minutes
  5. Remove, cool, and serve with some of the berry preserves.


  • ​Blueberries, cranberries and currants are among the highest food sources of antioxidants. These berries are especially rich in anthocyanins, antioxidants that may help prevent heart disease, Alzheimer’s disease, urinary tract infections, joint inflammation and cancer. 
  • The small but mighty currant is an excellent source of vitamin C, containing three times more vitamin C per gram than oranges. Half a cup of currants provides 39% of the vitamin C most people need in a day. 
  • Red fife is a type of wheat that is lower in gluten than other varieties of wheat, barley and rye, although it is not gluten free. It is stone-milled, meaning that the bran and germ parts of the grain are included in the flour. These parts of the grain contain most of the fibre, vitamins and plant nutrients that make whole grains an important part of a healthy diet.