All the goodness of fall in one treat! Baking these pumpkin-cranberry scones will make your home smell so delightful.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
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.
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.
Bake in the preheated oven until golden brown, 15 to 20 minutes.
Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
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.