pumpkin cranberry scones

pumpkin cranberry scones

I don’t have much to say about these scones except that I ate six of them in the past two days. Whoops. Sorry husband and child. I barely shared. Now, this confession alone should surely convince you that you ought to be feasting on them for your next meal, but if it doesn’t, perhaps the maple cinnamon butter they pair with will. That’s right. Not only am I sharing a recipe filled with butter and sugar, but two recipes full of nothing but butter and sugar! Maybe that will get you off your rocker and into the kitchen.

Don’t get me wrong. The hearty taste of pumpkin still rings thru beautifully. And to be fair, there is only 1/2 cup of sugar for the entire batch of scones, so the calorie count could be higher. But indeed, these scones are a true treat: studded with tangy cranberries and swirled with freshly grated nutmeg and cloves, oh, and smeared with cinnamon butter, um, need I say more?

And if you do eat six like me, over the course of six meals, don’t do the math with the butter. (“…and if there are 12 tablespoons in the entire recipe, and..) Just don’t. Trust me. You ate enough of it. And doggone it, you’re good enough, you’re smart enough, and most certainly, people like you. Especially if you make these scones and, unlike me, share! Happy Thanksgiving to you and yours.

pumpkin cranberry scones

Pumpkin Cranberry Scones with Maple Cinnamon Butter
Adapted from bon appétit

½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon kosher salt
2 cups whole wheat pastry flour
¾ cup (1½ sticks) chilled, unsalted butter
½ cup fresh or frozen cranberries
1 egg
½ cup pumpkin puree
1/4 cup milk, plus more for brushing
coarse sugar for sprinkling tops of scones

Whisk sugar, baking powder, baking soda, spices, salt and flour together in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup milk. Transfer dough to a lightly floured surface and pat into a 1-inch thick square. Cut into 9 equal smaller squares. Transfer squares to a parchment-lined baking sheet, and freeze until scones are firm, 25–30 minutes.

Preheat oven to 400°. Brush scones with milk and sprinkle with coarse sugar. Bake until golden brown, 25–30 minutes. Serve with maple cinnamon butter.

Maple Cinnamon Butter

¼ cup (½ stick) unsalted butter, room temperature
1 teaspoon pure maple syrup
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt

Mix all ingredients together in small bowl. Blanket scones in buttery goodness.

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