Scones have a bread like texture and closely resemble the American biscuit. This is not to be confused with the Commonwealth biscuit which is called cookies here in the United States. Scones do have a slightly heavier texture than the biscuit. The American scones are larger, sweeter, and are sometimes shaped in a rectangle or triangle. They may include raisins, dates, and nuts. Often times they are also glazed.
Scones are really easy to make. If you are not particular about the shape, the dough can simply be dropped by the spoonfuls onto a baking sheet. For a more well defined shape, cookie cutters or molds may be used. I made these Pumpkin Cranberry Scones using a 3-inch round cutter.
- 2¼ cups (315g) whole spelt flour (or all-purpose flour)
- 3 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 6 tbsp (85g) butter
- ½ cup (70g) dried cranberries
- 1 large egg
- ½ cup (120ml) half-and-half (or milk)
- ½ cup (125g) pumpkin puree
In a large bowl combine flour, sugar, baking powder, salt, cinnamon, and ginger. With a pastry blender or two knives, cut in butter until mixture resembles coarse breadcrumbs. Mix in cranberries.
In a small bowl, whisk together egg, half-and-half, and pumpkin puree. Add to flour mixture until a sticky dough forms. Turn onto a lightly floured surface and roll into ¾ inch thickness. Cut with a 3-inch diameter round cutter.
Arrange scones on a baking sheet 1 inch apart. Brush top with half and half. Bake for 18 to 20 minutes until tops are lightly golden.
Remove and cool on a wire rack. Serve warm.
These Pumpkin Cranberry Scones are a good way to use up some of the leftover canned pumpkin puree from the Spiced Pumpkin Bread I made last week. I will have to think of another recipe to use up the remaining portion as I did buy a 29.5 oz can. I had to go to 3 stores before I finally found this can of pumpkin. According to the people at the store, the pumpkin crop took a beating last year which affected the supply. I hope this will not cause a run on canned pumpkins at the stores. The crop is supposed to be alright this year and so hopefully there will be more canned pumpkins out soon for the holiday baking.
And now to share some pictures of the tree trimming at our home this past weekend. That guy was like 30 to 40 feet up on that tree trimming all those broken branches caused by the winds and storms of the past several weeks. He climbed the tree wearing a contraption with spikes strapped to his boots. With ropes tied to the upper branches, he was able to swing from one branch to the other like “Tarzan”. It was fascinating yet scary to watch. Definitely not for the faint of heart!
The thicker branches were cut into 15 inch lengths to be used as firewood for the fireplace while the smaller branches were conveniently mulched.
Enjoy…..and have a wonderful day!