Usher in fall/autumn with these delightfully spiced Pumpkin Cranberry Scones. They are also delicious served with butter, jam, and whipped cream.
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.
Pumpkin Cranberry Scones are Easy to Make
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.
Tools Used in Making These Pumpkin Cranberry Scones
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Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades
Stainless Steel Pastry Scraper, Dough Blender & Biscuit Cutter Set (3 Pieces/ Set)
Stainless Steel Round Cookie Cutter Set, 3 pieces
AirBake Nonstick 2 Pack Cookie Sheet Set, 14in x 12in and 16in x 14in
- 1 tbsp butter (melted)
- ½ cup powdered sugar (65g)
- ¼ tsp pure orange extract
- Preheat oven to 400˚F (200°C).
- In a large bowl combine flour, baking powder, salt, sugar, ground cinnamon, and ground allspice.
- Cut in butter with a pastry blender or two knives until mixture resembles coarse breadcrumbs.
- Mix in dried cranberries.
- Add pumpkin puree, 1/3 cup (80ml) milk, and egg to flour mixture. Blend with a spatula 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 (or milk).
- Bake in preheated oven for 18 to 20 minutes until tops are lightly golden. Remove and cool on a wire rack.
Make the Glaze
- Stir melted butter, powdered sugar, orange extract, and water in a small bowl until combined.
- Drizzle glaze over warm scones.
Shortage of Canned Pumpkin
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.
Note: This post was updated on November 4th, 2019 with new pictures and slight modification to the original recipe.