Bake these flavorful pumpkin scones and enjoy with a hot cup of coffee or cocoa. The pumpkin is flavored with warm spice and sweet cranberry pieces. These delicious scones are wonderful in the fall or winter on a cold crisp morning but can also be enjoyed any time since canned pumpkin is available year round.

Pumpkin Scones

Ingredients:

Dough:

2¼ cups all-purpose flour, plus additional for work surface

¼ cup firmly packed light brown sugar

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ cup unsalted butter, chilled, cut into small pieces

1 cup dried cranberries

1 large egg

½ cup canned pumpkin

1/3 cup milk (preferably whole milk)

Topping:

About 1 tablespoon milk

2 teaspoons granulated or Turbinado sugar

Directions:

1. Preheat oven to 400 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   Dough:
2. In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg; whisk together to mix.
   
   
3. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Stir in cranberries.
   
   
4. In a small bowl, whisk the egg, pumpkin, and milk together. Add the liquid mixture to the flour mixture; stir just until mixed. Turn the mixture onto a lightly floured pastry mat or pastry board and knead gently 6 to 7 times. Do not over-knead as this will make a tougher scone.
   
   
5. Shape and pat the dough into a 7 inch circle or rectangle, about ¾ inches thick.  Cut into wedges, squares or circles with a floured kitchen knife and place them 1 inch apart on the baking sheet.
   

Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

Topping:

6. Using a pastry brush, lightly brush the top of each scone with milk. Sprinkle ¼ teaspoon sugar on top of each scone.
   
   Bake:
7. Bake 15 to 20 minutes or until the scones are very lightly browned. Remove scones from baking sheets and place on a wire cooling rack.
   
   Makes 8 Scones
   
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