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Three pumpkin cranberry scones in a row on parchment paper

Pumpkin Cranberry Scones

  • Author: Leslie Jeon
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 scones 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: British


Crumbly and light, these Pumpkin Cranberry Scones are a perfect breakfast or snack during the fall season!



Pumpkin Cranberry Scones:

  • 2 cups all-purpose flour (240 g)
  • 1/3 cup light brown sugar, packed (60 g)
  • 2 teaspoons baking powder (5 g)
  • 1 teaspoon ground cinnamon (2 g)
  • 1 teaspoon pumpkin pie spice (1 g)
  • 1/2 teaspoon salt (4 g)
  • 1/2 cup cold unsalted butter, cubed (113 g)
  • 1/2 cup pumpkin puree/canned pumpkin (120 g)
  • 1 large egg (50 g)
  • 1 1/2 teaspoons vanilla extract (6 g)
  • 3 tablespoons heavy cream + extra for brushing (40 g)
  • 1/2 cup dried cranberries (74 g)
  • Optional: turbinado sugar for sprinkling on top

Spiced Glaze:

  • 1 1/4 cup powdered sugar (150 g
  • 1 teaspoon pumpkin pie spice (1 g)
  • 2 tablespoons milk (30 g)


  1. Preheat the oven to 400°F (204.4°C). Line a sheet tray with parchment paper and set aside.
  2. Make the pumpkin cranberry scones: In a large bowl, whisk together the flour, light brown sugar, baking powder, ground cinnamon, pumpkin pie spice, and salt. Then, use a pastry cutter or a fork to cut in the butter until the butter is about lentil-sized. In a separate bowl, whisk together the pumpkin puree/canned pumpkin, egg, vanilla extract, and heavy cream. Add the liquids to the flour mixture and mix until just combined. Finally, fold in the dried cranberries until evenly distributed.
  3. Transfer the dough to the parchment paper-lined sheet tray and pat into a circle. If the dough is sticky, sprinkle a bit of flour on the dough. Continue patting the dough until it is about an 8-inch disk. Then, use a bench scraper or knife to cut the circle into 8 wedges.
  4. Refrigerate the scones for 30 minutes. This allows the gluten to relax and helps them firm up before baking.
  5. Next, separate the scones from each other on the sheet tray, then brush the tops with heavy cream. Sprinkle the tops with turbinado sugar if desired to get a delicious crunch!
  6. Bake the scones in the preheated oven for 25-28 minutes, or until they’re golden brown and a toothpick inserted in the middle of one comes out clean.
  7. Make the spiced glaze: While the scones are cooling, whisk together the powdered sugar, pumpkin pie spice, and milk. When the scones are still warm, drizzle the glaze over them and serve.
  8. Wrap any leftovers in an airtight container, and store at room temperature for 2-3 days.


  • If you don’t have pumpkin pie spice on hand, you can substitute the following: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice.

Keywords: scones, pumpkin scones, cranberries, pumpkin cranberry scones, how to make scones