Pumpkin-Cranberry Scones

All the goodness of fall in one treat! Baking these pumpkin-cranberry scones will make your home smell so delightful.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Step: 2

Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt together in a bowl. Cut in butter using a pastry cutter until the mixture looks like oatmeal.

Step: 3

Add pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla extract to the flour mixture and gently combine using a fork. Roll dough out onto a floured surface and form a rectangle. Cut into 10 triangles or squares and place on the prepared baking sheet.

Step: 4

Bake in the preheated oven until golden brown, 15 to 20 minutes.

Step: 5

Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.

Step: 6

Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.

Per Serving: 243 calories; protein 3.3g; carbohydrates 37.9g; fat 8.9g; cholesterol 22.2mg; sodium 275.7mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.