Cranberry Pumpkin Scones
Warm up your kitchen with these comforting Cranberry Pumpkin Scones, a delightful blend of fall flavors perfect for breakfast or an afternoon treat. Made with rich pumpkin puree, sweet dried cranberries, and a medley of warming spices like cinnamon, nutmeg, and ginger, these scones boast a tender, buttery texture with just the right amount of sweetness. The dough comes together easily with cold, cubed butter for a flaky finish, while a sprinkle of sugar on top adds a satisfying crunch. Ready in under 40 minutes, this autumn-inspired recipe is great for cozy gatherings or as a make-ahead snack alongside your favorite tea or coffee. Perfect for showcasing seasonal ingredients, these scones are a must-try for anyone craving that classic fall flavor combination of pumpkin and cranberry.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.333 cup Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.5 cup Cranberries, dried
- 0.5 cup Pumpkin puree
- 0.333 cup Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Granulated sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
Add the cubed cold butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Stir in the dried cranberries evenly throughout the dough mixture.
In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
Turn the dough out onto a lightly floured surface and knead gently a few times to bring the dough together. Pat it into an 8-inch round disk about 1 inch thick.
Cut the dough into 8 equal wedges (like slicing a pizza) and transfer them to the prepared baking sheet, spacing them slightly apart.
If desired, sprinkle the tops of the scones with 1 tablespoon of granulated sugar for added texture and sweetness.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Cranberry Pumpkin Scones with a cup of coffee or tea!
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 2709 mg | 118% | |
| Total Carbohydrate | 352.3 g | 128% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 146.5 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 252 mg | 19% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
