Pumpkin-cranberry scones Recipe

Name: Pumpkin-cranberry scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup all-purpose flour; 1/3 cup brown sugar; 1 tsp baking powder; 3/4 tsp ground cinnamon; 1/2 tsp baking soda; 1/2 tsp Pumpkin spice; 1/4 tsp salt; 1/2 cup unsalted butter, cut into pieces; 1/2 cup buttermilk, very cold; 1/2 cup can puree pumpkin; 1 tsp vanilla extract; 1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well; 1 cup heavy cream, separated

Servings: persons

3 cup all-purpose flour
1/3 cup brown sugar
1 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp Pumpkin spice
1/4 tsp salt
1/2 cup unsalted butter, cut into pieces
1/2 cup buttermilk, very cold
1/2 cup can puree pumpkin
1 tsp vanilla extract
1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
1 cup heavy cream, separated

1
Pre heat oven to 375 line baking sheet with wax paper
2
In one bowl whisk together flour, sugar, baking powder, cinnamon, baking soda, pumpkin spice and salt.
3
Cut the butter into the mixture until coarse.
4
In another bowl whisk together buttermilk, 1/4 cup heavy cream, pumpkin and vanilla until smooth.
5
Add the wet mixture to the dry mixture along with the cranberries.
6
Mix until just combined; do not over mix or scones will come out tough.
7
Transfer to a lightly floured surface, sprinkle of flour and need to gently 4 or 5 times.
8
Pat the dough into a circle that is about one inche thick.
9
Cut the circle in half then cut the halves into 4 pie shaped (triangle) wedges.
10
Place on baking sheet and brush the tops with heavy cream.
11
Bake about 15 minutes or until a toothpick inserted in comes out clean.

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cup all-purpose flour, 1/3 cup brown sugar, 1 tsp baking powder, 3/4 tsp ground cinnamon, and more.

Yes, Pumpkin-cranberry scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-cranberry scones

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