Cranberry- Pumpkin Scones

scones

For me autumn is all about baking and my favorite recipe (and ingredient) resource is the  King Arthur Flour company. First and foremost their recipes are always delicious, because after all, who wants to go through the effort of baking something only to have it emerge from the oven to a ho-hum response. Secondly, their recipes are tested and are often accompanied by step by step pictures which allow even the most novice baker to bake up outstanding results. And if this isn’t enough, bakers can send them an email asking about the recipes or why they may have gotten the results they did. What’s not to love?

Of course, the recipes are great year around but this time of year I find myself regularly checking out their website for new ideas. When I came across this recipe for pumpkin scones I just knew I had to try it. The original recipe called for the addition of chocolate chips, cinnamon chips or dried chopped ginger. Having none of these on hand, I used dried cranberries which resulted in a delicious flaky scone filled with sweet and juicy cranberries. Once again we have a winner so I urge you to try these with the add-ins of your choice. I promise that you won’t be disappointed.

CRANBERRY-PUMPKIN SCONES

For the scones:

2 3/4 cups all-purpose flour1/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 cup cold butter, cut into a dice

1 1/2 cups dried cranberries, chopped

2/3 cup pumpkin puree

2 large eggs

For the topping:

1 tablespoon milk

1 tablespoon sugar

1 teaspoon ground cinnamon

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
  • Using a pastry blender in the butter just until the mixture is unevenly crumbly.
  • Mix in the chopped cranberries
  • In a separate mixing bowl, whisk together the pumpkin puree and eggs till smooth.
  • Add the pumpkin mixture to the dry ingredients and stir until all is moistened and holds together.
  • Scrape the dough onto the parchment paper lined baking sheet, and divide it in half.
  • Round each half into a 6″ circle. The circles should be about 3/4″ thick.
  • Combine the remaining sugar and the cinnamon (for the topping) in a small bowl.
  • Brush each circle with milk, and sprinkle with cinnamon sugar, if desired. 
  • Using a sharp knife slice each circle into 6 wedges. 
  • Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
  • Bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
  • Remove the scones from the oven, and serve warm.
  • Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired. 

Yield: 12 scones.

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