I wish I had a fun memory or story to share about these scones. The truth is, I never made scones before this. I modified this Pumpkin Cranberry Scone recipe from a magazine my mother-in-law sent me a couple weeks ago. I flipped through the magazine and saw these and thought, I don’t know why I’ve never made scones. They’re one of my favorite things to eat and when I have one, it feels like an indulgence.
We had our first snow for the season here in NE Ohio this week. I want to be upset about that (not a fan of winter!) but I’ve decided to embrace all the wonderful things about a snowy day (you can remind me of these in February). Unlimited cups of warm, freshly brewed coffee and tea, a cute hat and scarf, my coziest socks and big, thick sweatshirts. One of the challenges with this November snow is it makes me think of Christmas instead of Thanksgiving. I’m a full blown Thanksgiving person. I give it all the attention and don’t bust out a single Christmas decoration until the day after Thanksgiving. These Pumpkin Cranberry Scones taste like November and look a little like Christmas. It’s pretty cool these little darlings can accomplish that amazing feat!
Simple ingredients are all you need. My trusty Mud Run Farm pastry flour made the scones light and tender.
You’ll also need: salt, baking powder, baking soda, pumpkin pie spice, brown sugar, cranberries, pumpkin, eggs, butter and half and half.
Start with the dry ingredients then add the wet and combine. These couldn’t be easier to put together and if you have all the ingredients measured, making what feels like a fancy breakfast is a breeze.
Gently knead the dough then roll or pat into a circle and cut into wedges.
Place the wedges on a parchment lined baking sheet. Brush the tops with an egg wash and into the oven they go! That’s it! See all the chunks of butter? That’s your fluffy, flaky, fabulous factor!
While they’re doing their thing in the oven, whip up a quick citrus glaze just to take them over the top. Powdered sugar, orange zest and juice, butter and a little cream.
When the scones are finished baking, let them cool for a few minutes then get that glaze on them! The combination of flavors is so good and these truly are a fusion of all things November and December! I don’t have to feel guilty about eating something that kind of reminds me of Christmas because it totally still screams Thanksgiving! Brilliant! Also, I’d never feel guilty about eating a freshly baked scone. These are not super sweet and are the perfect texture for dunking.
I added some raw pepitas and more dried cranberries to the top to make them extra festive. I think they’re beautiful and all the colors make them fun and not too fancy!
Don’t wait for a special occasion to indulge! You can have these ready for breakfast or brunch in no time. Put on your cute scarf, puffy sweatshirt and cozy socks and meet your friend, spouse or significant other for afternoon coffee. Bring these glorious treats along to enjoy together. Eating scones together is the best kind of day!
From the heart,
Shannon
Pumpkin Cranberry Scones
Ingredients
2 ½ cups pastry flour or unbleached all-purpose flour
¼ cup packed brown sugar
2 tsp baking powder
1 ½ tsp pumpkin pie spice
¼ tsp baking soda
¼ tsp salt
½ cup butter, cut up
½ cup dried cranberries
2 eggs, lightly beaten
½ cup half-and-half, light cream, or milk
½ cup canned pumpkin
1 egg, lightly beaten
1 TBSP water
Glaze
2 cups powdered sugar
1 TBSP butter, melted
2 tsp orange zest
2 TBSP orange juice
Add cream or milk as needed to thin
Instructions
Preheat oven to 400 degrees °F. Line a large baking sheet with parchment paper; set aside.
In a large bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Add cranberries and toss well. Make a well in the center of the flour mixture; set aside.
In a small bowl stir together the 2 eggs, half-and-half, and pumpkin. Add pumpkin mixture all at once to flour mixture. Stir just until combined.
Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut circle into eight wedges.
Place wedges 2 inches apart on the prepared baking sheet. In a small bowl combine the 1 egg with the 1 tablespoon water. Brush wedges lightly with egg mixture. Bake for 15 to 20 minutes or until golden. Remove scones from baking sheet. Let cool for 5 minutes before spreading with glaze.
For glaze, in a small bowl stir together powdered sugar, the 1 tablespoon butter, the 2 teaspoons orange zest and juice until well combined.
Spoon glaze over warm scones, spreading evenly. Sprinkle with dried cranberries and/or raw pepitas if desired.
Recipe modified from: Better Homes & Gardens
flouredapron.com 