~ PUMPKIN CRANBERRY SCONES ~

~ Pumpkin Cranberry Scones ~ image

Provided by Cassie *

Time 40m

Number Of Ingredients 17

2 c flour - plus extra for dusting
1/3 c lightly packed light brown muscovado sugar - i used regular light brown sugar. i would have used dark had i had some
1 tsp baking powder
1/2 tsp each - baking powder & ground ginger
3/4 tsp ground cinnamon
1/4 tsp fine sea salt
1/2 c cold unsalted butter, cut into pieces
1/2 c each - very cold buttermilk & canned pure pumpkin
1 tsp vanilla extract
1/2 c dried cranberries, soaked in hot water for 30 minutes and drained well
scant 1/4 cup candied ginger, finely diced
heavy cream for brushing tops
MY MAPLE GLAZE
4 oz neufchatel cheese, softened - or can use cream cheese
1 1/2 Tbsp each - milk & maple syrup
3 - 4 Tbsp heaping - confectioners' sugar or to desired consistency
1/2 Tbsp vanilla extract

Steps:

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
2. Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
3. Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
4. Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
5. For the glaze: Whisk cheese until creamy, add remaining ingredients and whisk until creamy and all sugar has dissolved.
6. Drizzle over cooled scones.