|Dough Patted In Circle|
|Cut Into Wedges|
From Teatime Magazine
2 1/4 cups all-purpose flour
1/4 cup firmly packed light brown sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons cold salted butter, cut into pieces
1/2 cup dried cranberries
1/2 cup canned pumpkin
1/2 cup whole buttermilk
2 large eggs, divided
1 teaspoon vanilla extract
1 tablespoon whole milk
1 tablespoon turbinado sugar
1. Preheat oven to 400 degrees.
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.
4. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cranberries, stirring to blend. Set aside.
5. 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.
6. Divide dough evenly among wells of prepared pans. Using wet fingers, evenly pat dough into wells. Set aside.**
7. In a small bowl, combine remaining egg and milk, whisking to blend. Brush lightly onto each scone. Sprinkle evenly with turbinado sugar.
8. Bake until scones are golden brown and a wooden pick inserted in the centers comes out clean, 15 to 17 minutes.
9. Serve warm, or let cool on a wire rack to serve later.
Makes 16 scones
*If you are not using well pans, line a baking sheet with parchment paper.
**NOT USING WELL PANS: With lightly floured hands, divide the dough in two equal balls. Take one ball of dough and place it on a lightly floured surface. Pat the dough out into a 5-inch diameter circle. Cut the dough into four equal wedges. Place on baking pan lined with parchment paper.
***Makes 8 scones if you pat out the dough.