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Pumpkin-Cranberry Scones

4

40 min

Pumpkin-Cranberry Scones

Pumpkin-Cranberry Scones Photo 1

Time

40 min

Serving

10 persons

Calories

243

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
All the goodness of fall in one treat! Baking these pumpkin-cranberry scones will make your home smell so delightful.

Ingredients

  • unbleached all-purpose flour: 2 cups
  • lightly packed brown sugar: 0.33333 cup
  • white sugar: 2 Tbsp
  • baking powder: 1 Tbsp
  • ground cinnamon: 0.75 tsp
  • ground ginger: 0.5 tsp
  • baking soda: 0.25 tsp
  • salt: 0.25 tsp
  • unsalted butter: 6 Tbsp
  • pumpkin puree: 0.5 cup
  • fresh cranberries: 0.5 cup (coarsely chopped)
  • sour cream: 0.33333 cup
  • milk: 3 Tbsp
  • vanilla extract: 1 tsp
  • powdered sugar: 0.5 cup
  • milk: 1 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
    Pumpkin-Cranberry Scones Photo 2
  2. Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt together in a bowl. Cut in butter using a pastry cutter until the mixture looks like oatmeal.
    Pumpkin-Cranberry Scones Photo 3
  3. Add pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla extract to the flour mixture and gently combine using a fork. Roll dough out onto a floured surface and form a rectangle. Cut into 10 triangles or squares and place on the prepared baking sheet.
    Pumpkin-Cranberry Scones Photo 4
  4. Bake in the preheated oven until golden brown, 15 to 20 minutes.
    Pumpkin-Cranberry Scones Photo 5
  5. Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
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  6. Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.
    Pumpkin-Cranberry Scones Photo 7

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