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.