These scones were made from my friend Britney and I've been holding onto this since April when she made them for a tea party I hosted. They were divine to say the least and I loved the combination of pumpkin and cranberries all in one bite. The glaze just added a nice touch of sweetness since the scones aren't too sweet on its own. I can't wait to get some (gluten free) baking done in the coming weeks and incorporating pumpkin into more recipes!
Glazed Pumpkin Cranberry Scones
recipe from In Good Taste
2 cups all purpose flour (or gluten free all purpose flour blend)
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half and half
1 large egg
6 tablespoons cold butter, cut into cubes
1/2 cup dried cranberries
1 cup + 1 tablespoon confectioners’ sugar
2 tablespoons whole milk
Preheat the oven to 425F and line a baking sheet with parchment paper; set aside.
In a separate medium bowl, whisk together pumpkin, half and half and egg.
In a large mixing bowl, combine all purpose flour, granulated sugar, baking powder salt, nutmeg, ground cloves, ground ginger.
Cut butter into the dry ingredients, using a pastry cutter, until it resemble coarse meal.
Fold in wet ingredients and cranberries into the dry ingredients and form dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9-inches x 3 inches. Cut into 6 triangle slices of dough. (Freeze dough for 30 minutes or up to 1 month if it’s too soft and hard to handle at this point)
Bake for 14-16 minutes or until scones turn light brown.
While scones cool, mix ingredients for plain glaze, using mixer on medium speed, until the mixture becomes smooth. Brush glaze over scones, when they are cool.