In the fall, I always try to have pumpkin around. I like to throw it in everything- risotto, croissants, and pasta. This weekend I had some extra pumpkin, and I love whipping up random baked goods on Sunday mornings, so I decided to go looking online for something breakfast related with pumpkin.
The result was cranberry pumpkin scones.
Recipe adapted from here.
2 1/2 cups flour (may need additional flour, I used an extra 1/2 cup)
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/4 teaspoon baking soda
1/2 cup butter
1/2 cup dried cranberries
2 eggs, lightly beaten
1/2 cup milk (I used almond milk)
1/2 cup canned pumpkin
1 egg, lightly beaten
1 tablespoon water
6 tablespoons butter, melted
Zest of one orange
1. Preheat the oven to 400 degrees.
2. Mix the flour, brown sugar, cinnamon, ginger, cloves, nutmeg, and baking soda together. If you have a Cuisinart, use this. If not, you can do it by hand, but the next step will be just a bit harder. Next, add the butter to the dry ingredients in the Cuisinart. If you don’t have a Cuisinart, cut the butter up into small cubes and use forks to mix until it becomes a coarse texture. You can see pictures below of before and after the butter was added.
3. Move this to a bowl and add the cranberries to this mixture. Once the cranberries have been mixed in, make a hole in the middle.
4. Now in a separate bowl, mix the eggs, milk, and pumpkin together. Now pour this mixture into the hole you made in your other bowl and use a fork to mix it.
5. Now you need to take the dough out and knead it. Dust whatever surface you’re going to use with flour so the dough does not stick. For me, the dough was still pretty wet. I was unable to knead it as is, so I kept dusting it with more flour until I was able to knead it with my hands. I probably added about an extra ½ a cup of flour (this will varying depending on the pumpkin you use). You want to knead the dough until it has turned into a smooth texture.
6. Once you are done kneading, turn the dough into a circle and cut it up into triangles. I only had 4 people to serve, so I just did mine as 6 large scones, but you could also have easily done 8 medium sized ones.
7. Now place your scones on a cookie sheet lined with parchment paper or a silicone baking liner sheet.
8. Before you place them in the oven, mix the egg and water together and brush the scones with this mixture. This will help them brown in the oven.
9. Bake the scones for 15-20 minutes. When they are done, you will be able to stick a fork or toothpick in and have it come out clean.
10. The recipe I used called for a sugary glaze to go on top. But I thought the scones were sweet enough on their own, so I just mixed melted butter with orange zest, and spread this on the scones instead. Now enjoy!