PUMPKIN-CRANBERRY SCONES

Pumpkin-Cranberry Scones image

All the goodness of fall in one treat! Baking these pumpkin-cranberry scones will make your home smell so delightful.

Provided by Leftover Inspired

Categories Bread Quick Bread Recipes Scone Recipes

Time 40m

Yield 10

Number Of Ingredients 16

Ingredients

2 cups unbleached all-purpose flour
⅓ cup lightly packed brown sugar
2 tablespoons white sugar
1 tablespoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter
½ cup pumpkin puree
½ cup coarsely chopped fresh cranberries
⅓ cup sour cream
3 tablespoons milk
1 teaspoon vanilla extract
½ cup powdered sugar
1 tablespoon milk

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt together in a bowl. Cut in butter using a pastry cutter until the mixture looks like oatmeal.
Add pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla extract to the flour mixture and gently combine using a fork. Roll dough out onto a floured surface and form a rectangle. Cut into 10 triangles or squares and place on the prepared baking sheet.
Bake in the preheated oven until golden brown, 15 to 20 minutes.
Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.9 g, Cholesterol 22.2 mg, Fat 8.9 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 275.7 mg, Sugar 16.7 g