Pumpkin-Cranberry Scones


 These sweet Pumpkin-Cranberry scones perfectly capture the iconic flavors of fall.

Pumpkin-Cranberry Scones
Yield: 16 scones • Preparation: 20 minutes • Bake: 15 minutes
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  1. 2¼ cups all-purpose flour
  2. ¼ cup firmly packed light brown sugar
  3. 1¼ teaspoons baking powder
  4. ½ teaspoon baking soda
  5. ½ teaspoon salt
  6. ½ teaspoon ground cinnamon
  7. ½ teaspoon ground ginger
  8. ¼ teaspoon ground nutmeg
  9. ¼ teaspoon ground cloves
  10. 6 tablespoons cold salted butter, cut into pieces
  11. ½ cup dried cranberries
  12. ½ cup canned pumpkin
  13. ½ cup whole buttermilk
  14. 2 large eggs, divided
  15. 1 teaspoon vanilla extract
  16. 1 tablespoon whole milk
  17. 1 tablespoon turbinado sugar
  1. Preheat oven to 400°.
  2. Spray wells of 2 (8-well) cast-iron wedge pans with nonstick cooking spray. Set aside.
  3. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cranberries, stirring to blend. Set aside.
  4. In a medium bowl, combine pumpkin, buttermilk, 1 egg, and vanilla extract, stirring to blend. Add pumpkin mixture to flour mixture, stirring until combined. (If mixture seems dry, add more buttermilk, 1 tablespoon at a time, until uniformly moist.)
  5. Divide dough evenly among wells of prepared pans. Using wet fingers, evenly pat dough into wells. Set aside.
  6. In a small bowl, combine remaining egg and milk, whisking to blend. Brush lightly onto each scone. Sprinkle evenly with turbinado sugar.
  7. Bake until scones are golden brown and a wooden pick inserted in the centers comes out clean, 15 to 17 minutes.
  8. Serve warm, or let cool on a wire rack to serve later.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime September/October 2013


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