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    Home » Popular » American Recipes

    October 14, 2013 American Recipes

    Pumpkin Cranberry Scones

    Jump to Recipe - Print Recipe

    Light and crumbly Pumpkin Cranberry Scones are the perfect fall breakfast! No fuss to put together and healthy with the added ground flax seeds and sweetened from maple syrup!

    The smell of beautiful pumpkin scones filled with fall spice wafting through the kitchen and the house is utterly intoxicating. I'm baking another batch as I write this post!

    overhead image of pumpkin cranberry scones

    Weekend breakfast baking is sometimes fun and spontaneous. I have been on a waffle kick for a while. Every so often I think about scones; like these fantastic pumpkin cranberry scones.

    Pumpkin Cranberry Scones

    I make simple and creamy scones occasionally.  A good basic scone recipe is so wonderful to change up. You could add different chips (chocolate chips, cinnamon chips) or dried fruits. I love these kumquat poppy seed scones I made a while back and these clementine cranberry scones. The clementine cranberry scone recipe is a great vegan recipe in case you were looking for one.
    overhead image of pumpkin scones with glaze
    I turned to  Pinterest for some quick inspiration and caught these pumpkin scones one morning this weekend. With some little adjustments, breakfast was ready in less than 30 minutes. Not just any breakfast, but a very fall breakfast.

     

    Cute little pumpkin scones that I even was able to add a little ground flax seed to.  I have to be straight up about the glaze; without the glaze, the scones were a more healthy type of a scone. If you are looking for a low-sugar breakfast idea, you could make it as the original recipe calls for (with only 1 Tablespoon of maple syrup)and skip the glaze. For my taste, that was fine. For my kids and hubby, they required a little extra sweetness so I increased the maple syrup by 2 Tablespoons and drizzled on an irresistible pumpkin glaze.
    overhead image of dough on wooden surface with oats
    overhead image of dough with oats sprinkled on top

    overhead image of scones with oats on top

    I made  the scones twice this weekend. The first time was with part whole wheat flour. I really liked the part whole wheat flour version. It's not easy for me to sneak whole-wheat flour in every recipe and get the kids to enjoy the recipe. I will try another time and maybe just use 1/2 cup whole wheat flour and 1 1/2 cups all-purpose. It's important to not work the dough too much. If you feel it is too sticky to work with, you could sprinkle on a little more flour into the dough while you knead it.

    The second time I baked the pumpkin cranberry scones, I used entirely all-purpose flour, I increased the maple syrup another tablespoon (so total 3 Tablespoons maple syrup) and I added an egg. If you decide to bake with part whole-wheat flour and follow the original recipe, the scones will be a little more dense. I added ginger and another dash of cinnamon. The next time I bake them, I am going to sub the butter for coconut oil for a delicious fall vegan breakfast idea. If you change up the recipe, let me know what you did and how it turned out!

    Pumpkin Cranberry Scones FAQ

    Does it matter how much I mix the scones?

    Take care not to overmix this dough. It should all just be combined. The scones could become tough from overmixing.

    What if I’m having trouble shaping the scones?

    When you flatten your dough into 1-inch thickness you’ll feel the consistency. If it seems too wet and sticky, sprinkle a little flour on top and knead it in gently and flatten again.

    How long do these scones stay fresh?

    Once the scones have cooled completely, simply keep the scones in an airtight container at room temperature for up to 2 days. Wrap them up and place them in a zipped lock freezer bag stored in freezer for up to 3 months.

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    Pumpkin Cranberry Scones

    Light and crumbly Pumpkin Cranberry Scones are the perfect fall breakfast! No fuss to put together and healthy with the added ground flax seeds and sweetened from maple syrup!
    Prep Time10 mins
    Cook Time15 mins
    Servings: 12
    Author: Lora

    Ingredients

    • DOUGH
    • 2 cups all-purpose flour
    • 1 Tablespoon ground flax seeds
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons cinnamon
    • 1 teaspoon ginger
    • 1/2 cup dried cranberries
    • 1 cup pumpkin puree
    • 4 Tablespoons butter melted
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3 Tablespoons maple syrup
    • FOR THE TOP
    • 2 Tablespoons orange juice
    • 1 Tablespoon turbinado sugar
    • 1/2 cup oats
    • PUMPKIN GLAZE
    • 1 cup confectioner’s sugar
    • 2 Tablespoons orange juice or milk
    • 2 Tablespoons canned pumpkin
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon cinnamon

    Instructions

    • Preheat oven to 350 F. In a large bowl whisk together the flours, ground flax seeds, baking powder and cinnamon. Stir in the dried cranberries.
    • In a small bowl whisk together the pumpkin, butter, egg, vanilla and maple syrup. Add the wet ingredients into the dry ingredients and stir to combine.
    • Bring dough together gently with a wooden spoon.
    • Turn dough out onto a lightly floured counter and knead it just a bit to combine (do not overwork the dough. If it is too sticky, sprinkle a little flour onto the dough and knead it once or twice before flattening. Pat dough into a round approximately 1-inch thick. Brush with orange juice. Sprinkle on the turbinado sugar and the oats. Cut with a small biscuit cutter (yields about 12 pieces.cut with larger biscuit cutter yields 8 scones)
    • Place the scones on a baking tray lined with parchment paper. Brush with orange juice. Sprinkle on the turbinado sugar and the oats. Bake for 15-18 minutes or until golden and cooked through (if you are cutting them with large biscuit cutter or cutting them into wedges, will take about 20 minutes).
    • While scones are baking, whisk together the glaze ingredients. Drizzle on the scones as soon as you take them out of the oven.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Pumpkin Bundt Cake with Salted Chocolate Caramel Sauce
    Shakshuka »

    Reader Interactions

    Comments

    1. Jamie says

      October 14, 2013 at 5:55 am

      Oh I'll definitely try these out! What I actually love about scones is the delicate flavor without a lot of sugar so we can eat them warm with either jelly or cheese. I love the pumpkin-cranberry mix... just too perfect for an autumn weekend! And look how high yours rose!!!

      Reply
    2. Chung-Ah | Damn Delicious says

      October 14, 2013 at 11:54 am

      I wish I had a couple of these for breakfast right now!

      Reply
    3. Valerie says

      October 14, 2013 at 5:43 pm

      Delish! Love the fact that you used maple syrup as the primary sweetener (aside from the dreamy glaze topping, of course!). 😀 .

      Reply
    4. Laura (Tutti Dolci) says

      October 14, 2013 at 6:46 pm

      Oh I wish we could trade scones too! These are so pretty, I love your pumpkin glaze! 🙂

      Reply
    5. Stacy | Wicked Good Kitchen says

      October 15, 2013 at 9:01 am

      Oooh! Pretty round pumpkin cranberry scones, Lora! Love that you made a pumpkin glaze and made the scones lower in sugar using maple syrup. I'm working with pumpkin, too, this week. (Who isn't? LOL!) I adore using orange juice in glazes, too. They're just so much sunnier. 😉 Thanks for sharing! P.S. Still not able to follow your blog in Bloglovin'. Not getting the feed and not sure what is up with that. But! You have been added to my blogroll.

      Reply
    6. Jenni says

      October 15, 2013 at 1:27 pm

      Hello!!!! I feel like its been forever since I've been to your blog. I just realized that Bloglovin isn't bringing your feed in! Not sure why, but I haven't seen any of your posts since April!!! No wonder I haven't been doing 12 Loaves....Sheesh!

      These scones look marvelous! So yummy!!! I am definitely putting them on my "to make" list!

      Reply
    7. Rachel @thedessertchronicles says

      October 15, 2013 at 5:33 pm

      these look delicious, especially the pumpkin glaze!

      Reply
    8. Cher says

      October 15, 2013 at 7:07 pm

      These are lovely, Lora! Fall on a plate.

      Reply
    9. Paula - bell'alimento says

      October 16, 2013 at 8:33 pm

      I'll take half dozen please ; )

      Reply
    10. Patty says

      October 20, 2013 at 2:56 pm

      Just lovely Lora - I'm pinning for the holidays 😉

      Reply
    11. Brian @ A Thought For Food says

      October 20, 2013 at 5:21 pm

      You know, cranberries are so under-appreciated. I'm so glad you included them in these scones... I think the tartness really takes it to a whole new level.

      Sorry I've been MIA recently. I've missed you!

      Reply
    12. Paula @ Vintage Kitchen Notes says

      October 25, 2013 at 5:29 am

      Wow, these are awesome. Pumpkin in the glaze, how interesting! Scones are one of my obsessions, and there are never enough recipes in my files. Adding this one!

      Reply
    13. Leda says

      December 01, 2013 at 4:36 pm

      these scones are delicious!! I just made a batch! I love how easy they were to put together and that they only dirtied one bowl and one small pot from the butter!
      I used half whole wheat pastry flour and fresh cranberries because i had them around. i skipped the glaze and am so happy to have found a healthy, simple, breakfast treat!

      thanks!!!

      Reply
    14. Pumpkin Recipe Roundup says

      October 12, 2015 at 9:02 am

      […] Breads and Breakfast 1. Pumpkin Challah Bread (pictured above) 2. Browned Butter Pumpkin Beer Bread 3. Vegan Pumpkin Bread 4. Pumpkin Cinnamon Rolls 5. Pumpkin Cranberry Scones […]

      Reply
    15. Agness of Run Agness Run says

      June 17, 2017 at 8:02 pm

      I love scones and this recipe seems delightful! Yummy!

      Reply

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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