Get the Recipe: Pumpkin Cranberry Scones
Delicious pumpkin cranberry scones served with an optional cranberry butter. A perfect Fall baking recipe!
Ingredients
Pumpkin Scones:
- 2 1/4 cups all-purpose flour, spooned and levelled
- 1/4 cup brown sugar, packed (light or dark)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt, reduce to 1/8 tsp if using salted butter
- 1/2 cup butter, cold and cut into 8 pieces
- 1/3 cup milk
- 1/2 cup canned pumpkin puree, not pie filling
- 1 large egg
- 1/4 cup dried cranberries, chopped
Cranberry Butter:
- 2 Tablespoons dried cranberries, finely chopped
- 1/2 cup boiling water
- 1/2 cup salted butter, softened
- 3 Tablespoons icing/confectioners' sugar
Instructions
- Preheat oven to 400F. (not convection) Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, spices and salt.
- In a small bowl or measuring cup, whisk together the milk, pumpkin puree and egg. Set aside.
- Add the cubed butter to the flour mixture and using a pastry cutter or your fingertips, cut or rub the butter into the flour until it is reduced to pea-sized pieces.
- Add the pumpkin mixture to the flour mixture and using a wooden spoon, stir until all the flour is moistened and there isn't any loose flour at the bottom. *The mixture should not be crumbly, but should not be super sticky, either. Add a bit more flour or milk to adjust, as needed. Stir in the dried cranberries.
- Remove the dough to the parchment-lined baking sheet. Pat the dough into a 7 1/2 to 8-inch circle. If the dough seems sticky after patting it into a round on the baking sheet, pop it into the fridge or freezer for a few minutes before cutting into wedges. Using a sharp knife, cut the circle into 8 even wedges. Using a spatula, carefully pull apart the wedges so there is space between each one. They will rise considerably, so leave an inch at least between the wedges.
- Bake the scones in preheated oven until well set and starting to turn golden, about 12-15 minutes. Remove from oven, then remove to a cooling rack to cool. Dust with icing sugar to serve, if you like.
- For the optional cranberry butter: Add the dried cranberries to a bowl with the boiling water and let stand for 5 minutes. Drain and pat dry. Add to a clean bowl, together with the softened butter and icing/confectioners' sugar. Stir to combine well. Serve softened alongside the scones. Left-over cranberry butter can be covered and refrigerated for several days.
Notes
Nutritional information is for scones only and does not include the cranberry butter.
You can replace the individual spices with 1 1/2 tsp of Pumpkin Pie Spice.
If you'd like to add some nuts, you can add 2 Tbsp of chopped pecans or walnuts into the dough with the dried cranberries if you like.
Be sure to read the notes above the recipe card for more tips on making these scones.
Serving: 1scone, Calories: 149kcal, Carbohydrates: 29g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 24mg, Sodium: 309mg, Potassium: 219mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2436IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 2mg
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