Tis the season for all things pumpkin. Are you here for it? Let me tell you, pumpkin fever only comes second to eggnog around here. I’m all about the pumpkin and nog. So after painting pumpkins and stenciling the one Z carved at school, it’s only right that I share this cranberry pumpkin scones recipe we all love. Seriously y’all my kids love these scones and they are not super sweet. I’m winning at pumpkin and mama life with this one.
Now normally I would do the whole buy, gut and roast a pumpkin thing but mom life y’all so canned pumpkin puree it is. It’s 100% pumpkin so it’s all good. And if I was feeling the whole from scratch route, I would have went with fresh cranberries but like I said… mama wins don’t always come from scratch. Do what you have to do. On to the scones.
Cranberry Pumpkin SconesPrint Recipe
- 2 1/2 cups all purpose flour
- 1 cup pumpkin puree
- 1/4 cup honey
- 1/4 milk
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 4 oz frozen butter (1/4 stick)
- 1/2 cup dried cranberres
Preheat your oven to 425 degrees F (220 degrees C).
Grease a large baking sheet with cooking spray.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
Using a grater, grate the frozen butter into the dry ingredients. and mix to combine.
Add the pumpkin puree, milk, and honey and mix until completely combined. The mixture will be sticky.
Stir in cranberries until well distributed.
Divide dough into two even pieces and form into a rectangle. Cut each rectangle into 4 pieces and place on the greased baking sheet.
Bake for 20 minutes, or until edges are golden brown.
Let cool and serve immediately lightly buttered or freeze for later.
You can substitute any sugar for the honey.
Enjoy these scones on their own for breakfast, as a side or even with a hearty dinner. I’m not the only one that starts to churn out holiday type dishes in preparation am I?