Pumpkin Cranberry Scones
Slow down and bring a few of the flavors of fall into your busy day. Lightly sweet, these Pumpkin Cranberry Scones are the perfect mid day treat.
I sometimes feels a little guilty if I take some time in the middle of the afternoon to sit with a cup of tea and a sweet treat.
I’m a workaholic I guess. It comes from being the daughter of a workaholic. My mother worked hard at building her business and always felt my sister and I should always be moving and busy. Sitting in front of the TV watching anything was considered lazy. To this day, if I want to watch a tv show, I need to be either folding laundry or dusting furniture. Weird, I know.
After years of self therapy, I’ve come to realize hers was quite an unhealthy attitude.
Yes, I no longer feel the extreme pang of guilt I formerly felt if I slow down and just “be”. I think my yoga practice has helped me realize the importance of stillness in my life. But, it and I am still a work in progress.
The other day, I slowed down and enjoyed these truly delicious Pumpkin Cranberry Scones. We’ve had mild fall-like temperatures lately and although when I step out the door it doesn’t feel like fall, as I bite into these scones it certainly does.
Pumpkin and cranberries are definitely fall flavors and together they make a perfect pair. These tasty little scones are moist on the inside and slightly crispy on the outside. A simple cinnamon glaze adds a delightful sweetness.
These scones contain no butter or oil, so they’re “healthier” too.
Slow down and enjoy these scones as I did. They’re lovely with a midday cup of tea or with your morning coffee.
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- 2 1/4 cup all purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon ginger
- 1/4 cup canned pumpkin
- 1/2 cup milk
- 1 large egg
- 1/2 cup dried cranberries
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons milk
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- In a mixing bowl, stir together the flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, allspice and ginger.
- In another bowl, stir together the pumpkin, milk and egg.
- Slowly add the dry ingredients to the wet ingredients. Fold in the cranberries.
- Turn the dough out onto a lightly floured work surface. Pat the dough into an 8-inch circle.
- Cut the dough into 8 wedges.
- Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
- Remove from the oven and after a minute, transfer to a cooling rack.
- TO MAKE THE GLAZE
- In a small bowl, whisk together the powdered sugar, cinnamon and milk until smooth. The glaze should have enough liquid in it to drizzle onto the scones so add a little more milk if needed, a half a teaspoon at a time.
- When the scones have cooled, drizzle the glaze over the tops.
Joanie Zisk writes a food and wine blog called ZagLeft. You can read more from her there.