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Pumpkin-cranberry scones

Pumpkin-cranberry scones

Moist and buttery pumpkin scones makes a wonderful addition to any breakfast table or as a tea time snack.

This time it’s moist and buttery pumpkin cranberry scones.

Pumpkin cranberry scones are tender, buttery, and the perfect treat for a special fall breakfast.

Ingredients of Pumpkin-cranberry scones

  1. It’s 3 cup of all-purpose flour.
  2. It’s 1/3 cup of brown sugar.
  3. You need 1 tsp of baking powder.
  4. You need 3/4 tsp of ground cinnamon.
  5. It’s 1/2 tsp of baking soda.
  6. It’s 1/2 tsp of Pumpkin spice.
  7. It’s 1/4 tsp of salt.
  8. It’s 1/2 cup of unsalted butter, cut into pieces.
  9. It’s 1/2 cup of buttermilk, very cold.
  10. It’s 1/2 cup of can puree pumpkin.
  11. It’s 1 tsp of vanilla extract.
  12. Prepare 1/2 cup of dried cranberries, soaked in hot water for 30 minutes and drained well.
  13. It’s 1 cup of heavy cream, separated.

Pumpkin-cranberry scones instructions

  1. Pre heat oven to 375° line baking sheet with wax paper.

  2. In one bowl whisk together flour, sugar, baking powder, cinnamon, baking soda, pumpkin spice and salt. Cut the butter into the mixture until coarse..

  3. In another bowl whisk together buttermilk, 1/4 cup heavy cream, pumpkin and vanilla until smooth..

  4. Add the wet mixture to the dry mixture along with the cranberries. Mix until just combined; do not over mix or scones will come out tough..

  5. Transfer to a lightly floured surface, sprinkle of flour and need to gently 4 or 5 times. Pat the dough into a circle that is about one inche thick. Cut the circle in half then cut the halves into 4 pie shaped (triangle) wedges. Place on baking sheet and brush the tops with heavy cream..

  6. Bake about 15 minutes or until a toothpick inserted in comes out clean..

I’m so excited to share this delicious recipe with you!

Crumbly and light, these Pumpkin Cranberry Scones are a perfect breakfast or snack during the fall season!


These gluten free pumpkin scones with cranberries & pecans are my latest creative use of delicious, healthy pumpkin purée.

Gluten Free Pumpkin Scones with Cranberries and Pecans.

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source : https://www.cookpad.com
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