Pumpkin Cranberry Spiced Scones

Autumn… the time of year for cinnamon, spice, and everything nice and these pumpkin cranberry spiced scones have all of that and more. For me, autumn isn’t autumn without baking with pumpkin and all the wonderful spices of the season. Don’t get me wrong… I love summer and the freshness of the season, but, when it starts to get colder, I can’t get my mind off the new flavors that the season will bring.

One of the many joys of the colder seasons is that I find I bake WAY more. Like I’ve said before, I love to bake and cook with seasonal flavors. These scones have pumpkin, spices, and cranberries that fill your house with glorious smells that will make you want to put on a knitted hat, a warm flannel, and head out on a fall adventure through colored leaves and big orange pumpkins.

Pumpkin Cranberry Spiced Scones

Servings: 8 scones

Ingredients

• 2 1/2 cups all-purpose flour (+ some for dusting)

• 1/4 cup packed brown sugar

• 2 tsp baking powder

• 1 tbsp pumpkin pie spice

• 1/4 tsp salt

• 1/2 cup dried cranberries

• 1/2 cup cold butter, cut into cubes

• 3 eggs

• 1/2 can 100% pumpkin

• 1/2 cup + 1 tbsp milk

• 1 cup powdered sugar

• 1 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp cloves

Instructions

1. Preheat oven to 400 F. and prepare a baking tray with parchment paper. Set aside.

2. In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, and salt. Add in cold butter. Combine by cutting into with a pastry blender or fork. Cut until mixture has small bits of butter and mixture resembles rough crumbles. Mix in dried cranberries.

3. In a small bowl, combine 2 eggs, pumpkin, and 1/2 cup of milk. In the dry ingredients, create a well and pour wet mixture in. Stir and slowly add in dry ingredients until just combined. You do not want to over mix.

4. On a lightly floured surface, lightly knead dough. Fold dough over its self, about 10-12 times, until there are layers. Form the dough into a 8 inch circle that is about 1 1/2 - 2 inches think. Cut into 8 triangles. Place on prepared baking tray with room between each scone.

5. In a small bowl combine 1 egg with 1 tbsp milk. Brush over the top of each scone. Place in oven and cook for 15-20 minutes. They are done when the top is hard and golden and they are not too soft of the sides. Let cool for at least 15 minutes.

6. While scones are cooling, combine powdered sugar, cinnamon, nutmeg, cloves, and 1 tbsp milk. Place in a piping bag or plastic bag and cut a small bit of the tip. Drizzle over cooled scones.