Pumpkin-cranberry scones

Name: Pumpkin-cranberry scones
Total time: 1800 s
Cuisine: American
Ingredients: 3 cup all-purpose flour; 1/3 cup brown sugar; 1 tsp baking powder; 3/4 tsp ground cinnamon; 1/2 tsp baking soda; 1/2 tsp Pumpkin spice; 1/4 tsp salt; 1/2 cup unsalted butter, cut into pieces; 1/2 cup buttermilk, very cold; 1/2 cup can puree pumpkin; 1 tsp vanilla extract; 1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well; 1 cup heavy cream, separated

LilMisses @cook_2881887

Pumpkin-cranberry scones

LilMisses @cook_2881887

Saved

Ingredients

30 mins

3 cupall-purpose flour
1/3 cupbrown sugar
1 tspbaking powder
3/4 tspground cinnamon
1/2 tspbaking soda
1/2 tspPumpkin spice
1/4 tspsalt
1/2 cupunsalted butter, cut into pieces
1/2 cupbuttermilk, very cold
1/2 cupcan puree pumpkin
1 tsp vanilla extract
1/2 cupdried cranberries, soaked in hot water for 30 minutes and drained well
1 cupheavy cream, separated

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Steps

30 mins

1

Pre heat oven to 375° line baking sheet with wax paper
2

In one bowl whisk together flour, sugar, baking powder, cinnamon, baking soda, pumpkin spice and salt. Cut the butter into the mixture until coarse.
3

In another bowl whisk together buttermilk, 1/4 cup heavy cream, pumpkin and vanilla until smooth.
4

Add the wet mixture to the dry mixture along with the cranberries. Mix until just combined; do not over mix or scones will come out tough.
5

Transfer to a lightly floured surface, sprinkle of flour and need to gently 4 or 5 times. Pat the dough into a circle that is about one inche thick. Cut the circle in half then cut the halves into 4 pie shaped (triangle) wedges. Place on baking sheet and brush the tops with heavy cream.
6

Bake about 15 minutes or until a toothpick inserted in comes out clean.