Cranberry Pumpkin Scones Recipe

Verified Recipe

Time: 40 minutes



  1. flour
  2. brown sugar
  3. baking powder
  4. salt
  5. ginger
  6. butter
  7. pumpkin
  8. egg
  9. dried cranberries
  10. low-fat milk
  11. raw sugar


  1. preheat oven to 400 degrees f
  2. line baking sheet with parchment paper
  3. in a large bowl combine dry ingredients
  4. with two knives or a pastry blender cut in the butter until mixture is crumbly
  5. stir in next 4 ingredients , stirring until moistened
  6. sprinkle work surface with flour and then turn dough out on board and knead lightly
  7. divide dough in half and pat each each into a 6 inch round
  8. cut each round into 6 wedges to equal 12 pieces
  9. transfer wedges to baking sheet and brush scones with remaining 1 tablespoon milk) and sprinkle with the raw sugar
  10. bake in preheated oven for 15-20 minutes or until toothpick inserted into center comes out clean
  11. transfer to wire rack and let cool for 5 minutes - serve warm
  12. to store and serve later: let scones cool on rack and then place in ziplock bags and freeze for up to 3 months
  13. to reheat: place one scone on a microveable plate , cover with wax paper and microwave on high for 30 seconds or until heated through

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