Pumpkin Cranberry Scones

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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.

Pumpkin Cranberry Scones ZagLeft

I sometimes feels a little guilty if I take some time in the middle of the afternoon to sit with a cup of tea and a sweet treat.

I’m a workaholic I guess.  It comes from being the daughter of a workaholic.  My mother worked hard at building her business and always felt my sister and I should always be moving and busy.  Sitting in front of the TV watching anything was considered lazy.  To this day, if I want to watch a tv show, I need to be either folding laundry or dusting furniture.  Weird, I know.

After years of self therapy, I’ve come to realize hers was quite an unhealthy attitude.

Yes, I no longer feel the extreme pang of guilt I formerly felt if I slow down and just “be”.  I think my yoga practice has helped me realize the importance of stillness in my life.  But, it and I am still a work in progress.

Pumpkin Cranberry Scones Recipe ZagLeft

The other day, I slowed down and enjoyed these truly delicious Pumpkin Cranberry Scones.  We’ve had mild fall-like temperatures lately and although when I step out the door it doesn’t feel like fall, as I bite into these scones it certainly does.

Pumpkin Cranberry Scones from ZagLeft

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.

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

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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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Bread, Breakfast
Servings: 8 scones
Author: Joanie Zisk


  • 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


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


  • 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.
  • 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.

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