Pumpkin Cranberry Scones

Slow down and bring a few of the flavors of fall into your busy day.  Lightly sweet, these Pumpkin Cranberry Scones are the perfect mid day treat.

Four Pumpkin Cranberry Scones drizzled with glaze on a square plate with a candle in the background

Pumpkin and cranberries are definitely fall flavors and together they make a perfect pair!  These tasty little scones are moist on the inside and slightly crispy on the outside.  A simple cinnamon glaze adds a delightful sweetness.

These scones contain no butter or oil, so they're "healthier" too.

Closeup of Two Pumpkin Cranberry Scones drizzled with glaze

Slow down and enjoy these scones as I did.  They're lovely with a midday cup of tea or with your morning coffee.

Pumpkin Cranberry Scones ZagLeft

Pumpkin Cranberry Scones

Slow down and bring a few of the flavors of fall into your busy day. Lightly sweet, these Pumpkin Cranberry Scones are the perfect mid day treat.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Bread, Breakfast
Servings: 8 scones
Author: Joanie Zisk

Ingredients

  • 2 1/4 cup all purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ginger
  • 1/4 cup canned pumpkin
  • 1/2 cup milk
  • 1 large egg
  • 1/2 cup dried cranberries

GLAZE

  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons milk

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • In a mixing bowl, stir together the flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, allspice and ginger.
  • In another bowl, stir together the pumpkin, milk and egg.
  • Slowly add the dry ingredients to the wet ingredients. Fold in the cranberries.
  • Turn the dough out onto a lightly floured work surface. Pat the dough into an 8-inch circle.
  • Cut the dough into 8 wedges.
  • Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
  • Remove from the oven and after a minute, transfer to a cooling rack.
  • TO MAKE THE GLAZE
  • In a small bowl, whisk together the powdered sugar, cinnamon and milk until smooth. The glaze should have enough liquid in it to drizzle onto the scones so add a little more milk if needed, a half a teaspoon at a time.
  • When the scones have cooled, drizzle the glaze over the tops.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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