Pumpkin Cranberry Scones

The warmth of pumpkin and spices combined with the sweetness of cranberries – this scone recipe is the epitome of fall flavors.

Perfect for a chilly morning or afternoon treat, these tender and flaky scones are sure to become a seasonal favorite in your household.

Ingredients

• 1 cup cold unsalted butter, cut into small cubes
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup canned pumpkin puree
• 1/2 cup dried cranberries
• Confectioners’ sugar for dusting

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.

Add the cubed butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream and egg until well combined.

Add the pumpkin puree and whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir until the dough comes together.

Gently fold in the dried cranberries.

Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

Pat the dough into a circle that is about 1 inch thick.

Use a biscuit cutter or the rim of a glass to cut out scones.

You should be able to get about 7 scones.

Place the scones on the prepared baking sheet, leaving about 1 inch of space between each scone.

Bake for 18-20 minutes, or until the scones are golden brown.

Remove the scones from the oven and let them cool on a wire rack.

Dust with confectioners’ sugar before serving.

Notes

Use cold ingredients, especially the butter, for the best results.

To ensure the scones are flaky, keep the butter in small cubes and work it into the dry ingredients gently.

Don’t overmix the dough, as this can lead to tough scones.

If you don’t have a biscuit cutter, the rim of a glass works perfectly well for cutting out the scones.

You can make these scones ahead of time and freeze them on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months.

Simply bake frozen scones for an additional 2-3 minutes.

These scones are perfect for breakfast or as a snack, and they’re especially delicious with a warm cup of coffee or tea.

Nutrional Value

• Calories: 310
• Total Fat: 14g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 42g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 4g