Pumpkin and Cranberry Scones with Cranberry Butter
Elevate your breakfast or tea-time spread with these irresistible Pumpkin and Cranberry Scones served alongside a luscious homemade Cranberry Butter. Infused with the warm flavors of cinnamon and nutmeg, these tender, golden scones combine pumpkin puree for a moist, flavorful base and bursts of dried cranberries for a delightful tartness. Perfectly baked in just 15 minutes, each wedge is finished with a glossy egg wash for a bakery-style touch. The accompanying cranberry butter—whipped with softened butter, powdered sugar, and finely chopped cranberries—adds a creamy, festive sweetness that pairs beautifully. Whether you’re hosting brunch or indulging in a cozy fall treat, these seasonal scones are easy to make, visually stunning, and packed with the comforting flavors of autumn.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.33 cup Granulated sugar
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Pumpkin puree
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
- 0.5 cup Salted butter (softened, for cranberry butter)
- 2 tablespoons Powdered sugar
- 2 tablespoons Dried cranberries (chopped, for cranberry butter)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, salt, and granulated sugar.
Using a pastry cutter or your fingers, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, heavy cream, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the dried cranberries until evenly distributed.
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Arrange the wedges on the prepared baking sheet, leaving a small amount of space between them.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the scones with the egg wash.
Bake the scones in the preheated oven for 12–15 minutes, or until golden brown and cooked through. Remove and let cool slightly on a wire rack.
To make the cranberry butter, in a small bowl, beat the softened salted butter and powdered sugar together until light and fluffy.
Stir in the chopped dried cranberries until evenly incorporated.
Serve the warm scones with the cranberry butter and enjoy!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 17.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 96 mg | 2% | |
*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.
