Holiday Brunch: Pumpkin Scones with Cranberries Recipe

This Pumpkin Scones with Cranberries recipe is filled with the seasonal flavors of pumpkin and cranberries, a perfect choice for your next holiday brunch.


| November/December 2003


Try this Pumpkin Scones with Cranberries recipe for your next holiday celebration.

Pumpkin Scones with Cranberries Recipe

These scones, both sweet and savory, need no further adornment.

• 2 cups unbleached flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons plus 1 teaspoon sugar
• 4 tablespoons unsalted butter, cut into pieces
• 1/2 cup lowfat or whole milk
• 1/2 cup unsweetened pumpkin purée
• 3/4 cup fresh or dried cranberries tossed with 1 tablespoon flour

1. Preheat oven to 400 degrees.



2. In a mixing bowl, combine flour, baking powder, salt, ginger, cinnamon, nutmeg and 3 tablespoons of the sugar; stir to blend. Cut the butter into the dry ingredients until it is in pea-sized pieces.

3. Combine the milk with the pumpkin puree and blend well. Stir the milk and pumpkin mixture, along with the cranberries, into the dry ingredients until the dough starts to come together. Turn the dough out onto a lightly floured surface, gather it together, and knead lightly. Do not overwork the dough.

Anonymous
11/19/2012 4:40:45 AM

Followed the recipe exactly. The dough is too mushy to roll out, too much baking soda and not enough pumpkin flavor. Very cakey texture and tastes exactly like baking soda. Find a different recipe if you're thinking if making these.








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