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.
Servings: 8 scones
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.