Pumpkin, fresh cranberries, cinnamon, nutmeg, ginger, and cloves. These wonderful flavors of fall are baked into these delectable scones. Scones are great for breakfast, brunch, or just "me time" accompanied by a cup of tea or coffee. I usually have a variety of scones during the holidays so guests and family can enjoy:)
Scones are relatively simple to make. You start by whisking together the dry ingredients - flour, sugar, ginger, baking powder, ginger, nutmeg, cinnamon, kosher salt, cloves, and baking soda. Incorporate some butter into the mixture. Be careful not to overwork or the scones will be tough. Next, any additions- cranberries in this recipe are tossed gently in the flour butter mixture. Finally the wet ingredients, eggs, pumpkin, milk are mixed into the dry ingredients just until the dough comes together. Place dough on a lightly floured surface and pat into a disk that is 1 1/2-inches thick. Cut into wedges. For this recipe the dough was soft so the scone wedges were frozen for about 25-30 minutes.
Places the wedges on a baking sheet lined with parchment paper and bake for 25 minutes. Remove from the oven and cool.
I served these scones with Cinnamon butter. The Cinnamon butter added and extra boost to an already delicious scone.
Pumpkin Scones With Cinnamon Butter
From Bon Appetit
¼ cup (½ stick) unsalted butter, room temperature
1 teaspoon pure maple syrup
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon baking soda
2 cups all-purpose flour, plus more for surface
¾ cup (1½ sticks) chilled unsalted butter
½ cup chopped fresh (or frozen, thawed) cranberries
1 large egg
½ cup canned pure pumpkin
¼ cup buttermilk, plus more for brushing
2 tablespoons raw sugar
Mix butter, maple syrup, cinnamon, and salt in a small bowl.
DO AHEAD: Cinnamon butter can be made 4 days ahead. Cover and chill.
Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.
Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.
Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with cinnamon butter.
Makes 8 scones