This recipe is easy to follow, and the dried cranberries add a nice bit of color and texture to compliment the flaky scones.
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes
Yield:8 scones 1x
2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 tablespoon COLD butter (do not soften)
1/2 cup dried cranberries (optional)
1/3 cup pumpkin puree
1/3 cup heavy cream
6 tablespoons brown sugar
1 teaspoon vanilla
1/2 cup powdered sugar
1 tablespoon milk
1/8 teaspoon vanilla
1/8 teaspoon cinnamon
Coconut Oil Glaze
1/2 Cup Coconut Oil, melted
1 1/2 Tablespoons Honey
1/2 Teaspoon Vanilla or Cinnamon
Preheat oven to 425 degrees. Prepare baking sheet by greasing well with lard, or lining with parchment paper.
In a medium mixing bowl, sift together flours, baking powder, salt, and spices. Cut butter into flour using a pastry blender or food processor, until it resembles a course meal with chunks of butter no larger than pea sized.
Add dried cranberries if you are using them. Place bowl in fridge or freezer while you prepare the liquids.
In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla.
Combine liquids mixture with flour mixture. Stir with a wooden spoon until just blended. Finish kneading with your hands until mixture forms a ball. If your dough is getting warm at this point, stick it in the fridge or freezer for 10-15 minutes to make it easier to shape the scones.
On a lightly floured surface, shape the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces.
Place pieces on the baking sheet so that they are not touching with about an inch between them.
Bake scones for about 12-15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool. Cool on a wire rack.
For icing or glaze, mix all ingredients together and drizzle over scones.