Description
Delicious and moist pumpkin cranberry scones perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup cold butter, cubed
- 1/2 cup dried cranberries
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 large egg
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the dried cranberries.
- In another bowl, combine pumpkin puree, milk, and egg.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Turn the dough onto a floured surface and knead gently.
- Shape the dough into a circle about 1 inch thick and cut into wedges.
- Place the scones on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
Notes
- For a sweeter scone, add more sugar to taste.
- These scones can be frozen before baking for later use.
- Serve warm with butter or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Cranberry Scones, Scone Recipe, Fall Baking