PUMPKIN SCONES WITH CRANBERRIES AND PECANS

Pumpkin Scones with Cranberries and Pecans image

Provided by Vallery Lomas

Time 1h30m

Yield 12 scones

Number Of Ingredients 16

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4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup packed dark brown sugar
2 large eggs
1/2 cup full-fat buttermilk, very cold, plus 2 tablespoons for brushing
1 cup pumpkin puree
2 teaspoons pure vanilla extract
2 sticks (1 cup) cold unsalted butter, cut into small cubes
1 cup fresh or frozen and thawed cranberries, roughly chopped (see Cook's Note)
1/2 cup pecans, roughly chopped
Turbinado or sparkling sugar, for sprinkling

Steps:

Place a rack in the top third of the oven and one in the lower third of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper.
Whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Set aside. In a medium bowl, whisk together the brown sugar, eggs, 1/2 cup buttermilk, pumpkin puree and vanilla.
Sprinkle the chilled butter cubes over the flour mixture. Mix with your fingers, pinching the butter into the dough until small crumbles form. Pour the wet mixture into the center of the dry mixture and stir to combine. Add the cranberries and pecans and stir until just incorporated.
On a lightly floured surface, divide the dough in half and shape into two rounds each about 6 inches in diameter. Cut each round into 6 triangular scones. Pull the scones apart from each other and place on the prepared baking sheets, leaving about an inch between each. Brush the scones with the remaining 2 tablespoons of buttermilk and sprinkle with the turbinado sugar. If you have the time, refrigerate the scones for 30 minutes.
Bake the scones until golden brown, puffed and cooked through, 28 to 32 minutes, switching the pans once about halfway through baking. Remove from the oven and allow to cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool until warm or room temperature. Store leftover scones in an airtight container for up to 4 days.