Bake these flavorful pumpkin scones and enjoy with a hot cup of coffee or cocoa. The pumpkin is flavored with warm spice and sweet cranberry pieces. These delicious scones are wonderful in the fall or winter on a cold crisp morning but can also be enjoyed any time since canned pumpkin is available year round.
Recipe type: Dessert | Scones
Pan: One Large Baking Sheet Pan Prep: Ungreased or Parchment Lined Oven Temp: 400° Yield: 8 Scones Storage: Tightly Wrapped, Room Temperature
- 2¼ cups all-purpose flour, plus additional for work surface
- ¼ cup firmly packed light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, chilled, cut into small pieces
- 1 cup dried cranberries
- 1 large egg
- ½ cup canned pumpkin
- ⅓ cup milk (preferably whole milk)
- About 1 tablespoon milk
- 2 teaspoons granulated or Turbinado sugar
Preheat oven to 400 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg; whisk together to mix.
- With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Stir in cranberries.
- In a small bowl, whisk the egg, pumpkin, and milk together. Add the liquid mixture to the flour mixture; stir just until mixed. Turn the mixture onto a lightly floured pastry mat or pastry board and knead gently 6 to 7 times. Do not over-knead as this will make a tougher scone.
- Shape and pat the dough into a 7 inch circle or rectangle, about ¾ inches thick. Cut into wedges, squares or circles with a floured kitchen knife and place them 1 inch apart on the baking sheet. Tip: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
- Using a pastry brush, lightly brush the top of each scone with milk. Sprinkle ¼ teaspoon sugar on top of each scone.
- Bake: Bake 15 to 20 minutes or until the scones are very lightly browned. Remove scones from baking sheets and place on a wire cooling rack.