Scones are perfect for breakfast or tea, and my Pumpkin Cranberry Scones include our favorite fall flavors and spices.
Many food historians believe scones originated in Scotland. Strange. I always thought they were an English treat, but in researching their history, they also have some Irish roots. In Scotland, a scone is called a “bannock”. In Ireland, the word “bannock” means a flat, round loaf of bread. Pretty confusing.
The word “scone” comes from the Scottish word “skonn”, which means “to cut, slice, or break off.” Traditional scones are bread-like biscuits that are broken off a larger dough. The earliest scones were made with oats and milk, cooked on a griddle, and served with butter, jam, honey, or clotted cream.
Today, scones are made with flour, sugar, butter, eggs, cream, baking powder, baking soda, etc. The perfect scone is moist and soft on the inside, crumbly and crispy on the edges, and buttery and flaky. Since its earliest known origin, the scone has evolved to both sophisticated sweet and savory gourmet versions.
My Pumpkin Cranberry Scones are perfect for fall mornings or afternoon autumn teas. Or make them Thanksgiving morning to quell the rumblings in your tummy.
Pumpkin Cranberry Scones
Makes 8 servings
If you don’t want to cook a fresh pumpkin and purée it, you can use canned pumpkin. I much prefer Libby’s®.
2 ¼ cups all-purpose flour
⅓ cup lightly packed brown sugar
2 tablespoons white sugar
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
½ cup cold butter
½ cup pumpkin purée
3 tablespoons milk
1 egg lightly beaten
½ cup dried cranberries, chopped
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, place flour, brown sugar, white sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt and stir to combine.
Dice butter. Using a pastry cutter or a fork, cut butter into the flour mixture until the mixture resembles small peas.
In a small bowl, combine pumpkin purée, milk, and egg and stir to combine. Add the pumpkin mixture and cranberries to the flour mixture and stir until the flour mixture is moistened and there is no loose flour at the bottom.
Place the dough on the parchment-lined baking sheet. Form the dough into an 8-inch circle.
Place the baking sheet in the freezer for 5 minutes.
Remove the baking sheet from the freezer. Using a sharp knife, cut dough circle into 8 wedges. Using a spatula, gently pull the wedges apart so that there is a small space between each wedge.
Bake scones until the dough is well set and starting to turn golden, about 15 to 20 minutes.
Let cool 10 minutes. Drizzle glaze over scones.
For the glaze:
1 cups sifted confectioner's sugar
1 to 2 tablespoons milk
¼ teaspoon vanilla extract
In a small bowl, whisk together sifted powdered sugar, vanilla extract, and enough milk to thin the glaze to your desired consistency for drizzling over scones.
Tips on using flour past its expiration date: It is safe to use refined flour two years past its expiration date if it has been stored in an airtight container, in a cool dry place. Whole wheat or whole grain flours should only be kept for a few months. You can tell flour is no longer safe to use if it smells musty, sour, or rancid. It should have a white color and a smooth, dry texture. If flour has turned yellow or gray in color or has clumps, don’t use it. Also, if mold or pests are present, toss it out.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
Copyright 2024 All Rights Reserved Carol Ann Kates
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