Crumbly and light, these pumpkin cranberry scones are a perfect breakfast or snack during the fall season!
Pumpkin Cranberry Scones:
- 2 cups (240g) all-purpose flour
- 1/3 cup (71g) light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cubed
- 1/2 cup (114g) pumpkin puree (canned or fresh)
- 1 large egg (50g)
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons heavy cream + extra for brushing
- 1/2 cup (57g) dried cranberries
- Optional: turbinado sugar for sprinkling on top
- 1 1/4 cup (141g) powdered sugar
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- 2 tablespoons milk
- Preheat the oven to 400°F (204.4°C). Line a sheet tray with parchment paper and set it aside.
- Mix together the dry ingredients, then cut in the butter: 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. You still want there to be visible chunks of butter.
- Finish making the scones: In a separate bowl, whisk together the pumpkin puree, egg, vanilla extract, and heavy cream. Add the liquid mixture to the flour mixture and mix until just combined. Finally, fold in the dried cranberries until evenly distributed.
- Shape the scones: Transfer the dough to the parchment paper-lined sheet tray and pat it into a circle (if the dough is sticky, feel free to sprinkle a bit of flour on top). Continue patting the dough until it forms an 8-inch disk, then use a bench scraper or knife to cut the circle into 8 wedges. Once cut, freeze the scones for 30 minutes (this lets the gluten relax and helps the dough firm up before baking).
- Bake the scones: Next, separate the scones from each other on the sheet tray, then brush the tops with heavy cream and sprinkle with turbinado sugar. 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.
- Glaze the scones: While the scones are cooling, whisk together the powdered sugar, pumpkin pie spice, salt, and milk. When the scones are still warm, drizzle the glaze over them and serve.
- Stored in an airtight container, these scones will stay fresh for 2-3 days. However, they taste the best when they're fresh out of the oven! If they haven't been glazed, they can also be frozen for up to two months.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can substitute the following for 1 teaspoon of pumpkin pie spice: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice.
- Butter: When making scones, you want your butter to be as cold as possible. After cubing the butter, I recommend keeping it in the fridge or freezer until you need to add it to the recipe.
- Turbinado Sugar: I like to sprinkle a bit of turbinado sugar on top of scones before baking them. This helps them brown on top and gives them a delicious crunch. However, if you don't have any turbinado sugar on hand, you can leave it out of the recipe.
- Serving Size: 1 scone
- Calories: 407
- Sugar: 39.1 g
- Sodium: 165.3 mg
- Fat: 14.7 g
- Carbohydrates: 66.4 g
- Protein: 4.7 g
- Cholesterol: 60.2 mg
Keywords: scones, pumpkin scones, cranberries, pumpkin cranberry scones, how to make scones