Pumpkin Cranberry Scones

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

Prep Time10

Cook Time15

Total Time25

Servings:

Calories: 177kcal

Author: Lora

Equipment

baking tray

Ingredients

Dough

2 cups all-purpose flour
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 milk
1 Tablespoon turbinado sugar

Pumpkin Glaze

1 cup confectioner’s sugar
2 Tablespoons milk 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, 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. 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 milk. Sprinkle on the turbinado sugar. 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.

Nutrition