Delicious pumpkin scones, served with an easy cranberry butter.
2 1/4cupsall purpose flour
1/4brown sugarpacked (light or dark)
1/4tspsaltreduce to 1/8 tsp if using salted butter
1/2buttercold and cut into 8 pieces
1/2cupcanned pumpkin puree
Preheat oven to 400F. 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. Set aside briefly.
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.
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 cranberry butter: Add the dried cranberries to a bowl with the boiling water and let stand 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.
Nutritional information is for scones only.You can replace the individual spice with 1 1/2 tsp of Pumpkin Pie Spice.If you'd like to add in some nuts, stir 2 Tbsp chopped pecans into the dough.Be sure to read the Ingredient and Cook's Notes above the recipe card for more tips on making these scones.