Cranberry Pumpkin Spice Scones combine my favorite flavors of Fall into one delicious treat. I eat them for breakfast and tea time, and you should too!
I hadn’t made scones in absolutely ages. Then I picked up these sweet little Pumpkin Spice chips from Target (oh, Target. Just shut up and take all my money!), and knew they had to go in something epically delicious.
In the past couple of months, I’ve had another thing taking up my time – physical therapy. Back in September, Evan and I fell in a pot hole (thank goodness, he was fine). I, however, fractured my ankle in two places, tore a ligament, and have a pretty deep bone bruise.
Between hobbling on crutches, then a giant black boot, then an ankle brace and PT three times a week, I feel like I sort of lost all of September and October, and just sort of barely held on.
I’m glad to say that I’m finally on the mend, and moving towards having a minute to breathe, and maybe even a minute to BAKE.
These scones came about because my dear friend Paola was kind enough to help me with EJ a few days a week. “Baking scares me,” she said. “Cooking is easier,” she said.
I set about to prove her wrong, and I hope I did. Scones, like biscuits, are one of the easiest things you can make when it comes to baking. So long as you’ve got some frozen butter, you’re halfway there.
They get sweeter, and they burst forth with their tart, tangy flavor in an irresistible way.
The basis for this recipe comes from the King Arthur Flour Baker’s Companion All Purpose Baking Cookbook. (That’s an affiliate link – Amazon will give me a few pennies if you buy something from them after clicking it.)
I highly recommend having this book in your collection if you like baking even a little bit. There are so many tips, tricks, and solid recipes. It’s a tome worth having.
IngredientsYield: 12 scones
- 2 3/4 cups All-Purpose Flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons pumpkin spice
- 1/2 cup frozen butter, grated
- 1 cup fresh cranberries
- 1 cup pumpkin spice chips or white chocolate chips
- 2/3 cup canned pumpkin
- 2 large eggs
- milk, for topping (optional)
- sparkling sugar, for topping (optional)
Line a baking tray with parchment paper or a silicone liner. Set aside.
In a large mixing bowl, combine flour, sugar, baking powder, and pumpkin spice together. Use a whisk to combine and aerate these ingredients.
Use a cheese grater to grate frozen butter directly into flour, then toss with a fork to distribute evenly.
Add cranberries and baking chips to the dry ingredients, tossing with the same fork gently to distribute and cover with the dry ingredient mix. This helps these mix-ins to sit well in the scones, rather than sink or rise.
In a separate small bowl, combine pumpkin and eggs, mixing together to make a smooth liquid.
Add to the dry ingredients, working slowly and gently to combine the wet ingredients into the dry. This may be easiest done with your hands.
Form the dough and flatten until it's about 3/4" thick. You can either shape it into a round and cut wedges, or use a biscuit cutter like I did for round scones.
Brush each scone with milk, and sprinkle with sparkling sugar if using.
Freeze the scones for at least half an hour.
Preheat the oven to 425°F.
Bake for 22-25 minutes, until each scone is golden brown.
Adapted from King Arthur Flour