Pumpkin and Cranberry Scones With Cranberry Butter

The aroma of pumpkin pie spice wafting through the kitchen always takes me back to crisp autumn mornings spent at my grandmother’s farm. I remember sneaking into the warm kitchen before everyone else was awake, the promise of her freshly baked scones, still warm from the oven, a comforting beacon in the cool air. She’d always have a jar of homemade cranberry butter waiting, its tartness perfectly complementing the sweetness of the pumpkin. These scones, a tribute to those memories, are a little piece of autumn magic.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yields: 12 scones
• Serves: 12
• Dietary Type: Vegetarian

Ingredients

• For the Pumpkin Cranberry Scones:

  • 2 1⁄2 cups all-purpose flour
  • 1⁄4 cup golden brown sugar, packed
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 1⁄2 teaspoons pumpkin pie spice (see recipe below)
  • 1⁄2 cup butter, chilled
  • 1⁄2 cup dried cranberries
  • 1 egg
  • 1⁄3 cup milk
  • 1⁄2 cup canned pumpkin

• For the Cranberry Butter:

  • 3 tablespoons dried cranberries
  • 1⁄2 cup boiling water
  • 1⁄2 cup butter, softened
  • 3 tablespoons powdered sugar

• For the Pumpkin Pie Spice (optional):

  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Pastry cutter or fork
• Measuring cups and spoons
• Baking sheet
• Cooling rack
• Breadboard or clean work surface

Instructions

1. Prepare the Cranberry Butter: In a small bowl, pour boiling water over 3 tablespoons of dried cranberries. Let them sit for 10 minutes to plump up. After soaking, drain the cranberries thoroughly. Chop them finely. In a separate bowl, whip the softened butter and powdered sugar together until light and fluffy. Fold in the chopped cranberries. Chill the cranberry butter for at least 1 hour to allow the flavors to meld.

2. Preheat the Oven: Preheat your oven to 400 degrees F (200 degrees C).

3. Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 1/2 cups of all-purpose flour, 1/4 cup of packed golden brown sugar, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 1/2 teaspoons of pumpkin pie spice.

4. Cut in the Butter: Using a pastry cutter or two knives, cut in the 1/2 cup of chilled butter into the dry ingredients. Continue cutting until the mixture resembles coarse crumbs. This step is crucial for creating flaky scones.

5. Add the Cranberries: Stir in the 1/2 cup of dried cranberries to the flour mixture.

6. Prepare the Wet Ingredients: In a small bowl, beat the egg. Add the 1/2 cup of canned pumpkin and 1/3 cup of milk. Whisk until well combined.

7. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients. Pour the wet ingredients all at once into the well. Using a fork, mix until just moistened. Be careful not to overmix, as this can result in tough scones.

8. Shape the Scones: Lightly flour a breadboard or clean work surface. Knead the dough on the floured surface for just a few seconds, until it is nearly smooth. Pat the dough into a 12×9 inch rectangle.

9. Cut the Scones: Using a sharp knife or pastry cutter, cut the rectangle into 4×3 inch rectangles. Then, cut each rectangle in half diagonally to form triangles.

10. Bake the Scones: Place the triangles onto an ungreased baking sheet. Bake for approximately 12 minutes, or until the scones are golden brown.

11. Cool and Serve: Remove the scones from the baking sheet and transfer them to a cooling rack. Let them cool for about 5 minutes. Serve warm with the chilled cranberry butter.

12. Prepare the Pumpkin Pie Spice (if making your own): In a small bowl, mix together 1 1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/4 teaspoon nutmeg and 1/8 teaspoon cloves. Store in an airtight container.

Expert Tips & Tricks

• Keep the Butter Cold: Ensuring that the butter is very cold is key to creating flaky scones. You can even freeze the butter for 10-15 minutes before grating it into the flour mixture.

• Don’t Overmix: Overmixing the dough develops the gluten in the flour, resulting in tough scones. Mix just until the ingredients are moistened.

• Handle Dough Gently: When shaping the dough, avoid overworking it. Gently pat it into a rectangle and cut out the scones.

• Egg Wash for Extra Shine: For a beautiful golden-brown crust, brush the tops of the scones with a beaten egg or milk before baking.

• Make Ahead: You can prepare the scone dough ahead of time and store it in the refrigerator for up to 24 hours. Bake just before serving for the best flavor and texture.

• Spice Customization: Adjust the pumpkin pie spice to your liking. Add a pinch of cardamom or allspice for a unique flavor profile.

Serving & Storage Suggestions

Serve these Pumpkin and Cranberry Scones warm, ideally within a few hours of baking, to enjoy their optimal texture and flavor. The cranberry butter is a must-have accompaniment, adding a tangy sweetness that perfectly complements the spiced pumpkin.

• Storage: Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Frozen scones can be reheated in a 350°F (175°C) oven for 5-10 minutes.
• Reheating: To reheat scones, wrap them loosely in foil and warm in a 350°F (175°C) oven for about 5-10 minutes, or until heated through. You can also microwave them for a few seconds, but be careful not to overcook them, as they can become dry.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	267.2 kcal	N/A
Calories from Fat	146 g	55%
Total Fat	16.3 g	25%
Saturated Fat	10.1 g	50%
Cholesterol	57.1 mg	19%
Sodium	306 mg	12%
Total Carbohydrate	27 g	9%
Dietary Fiber	1.3 g	5%
Sugars	5.6 g	22%
Protein	3.8 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Scones: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to improve the texture.
• Dairy-Free Scones: Use a plant-based milk alternative like almond milk or soy milk in place of cow’s milk. For the cranberry butter, use a vegan butter substitute.
• Add Nuts: Incorporate chopped pecans or walnuts into the scone dough for added crunch and flavor.
• Citrus Zest: Add the zest of an orange or lemon to the dough for a bright, citrusy twist.
• Maple Glaze: Drizzle the warm scones with a maple glaze made from powdered sugar and maple syrup for extra sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cranberries instead of dried?
A: Yes, you can use fresh cranberries. Chop them finely and use the same amount as dried cranberries. Be aware that fresh cranberries may add a bit more moisture to the dough.

Q: How do I prevent my scones from being dry?
A: Avoid overbaking the scones. Bake until they are lightly golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Also, be careful not to overmix the dough.

Q: Can I make these scones without pumpkin pie spice?
A: Yes, you can substitute the pumpkin pie spice with a combination of cinnamon, ginger, and nutmeg. See the Pumpkin Pie Spice recipe in the ingredient list.

Q: Can I freeze the baked scones?
A: Absolutely! Freeze the baked scones in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. Reheat them in a preheated oven until warmed through.

Q: My scones didn’t rise very much. What could be the reason?
A: Ensure that your baking powder and baking soda are fresh. Also, avoid overmixing the dough, as this can deflate the leavening agents.

Final Thoughts

With the simple combination of warm spices, tart cranberries, and creamy butter, these Pumpkin and Cranberry Scones are guaranteed to bring a touch of autumnal comfort to your kitchen. I encourage you to try this recipe, personalize it with your favorite flavors, and share the joy of a homemade scone with those you love. Whether enjoyed with a steaming cup of coffee or as a sweet treat on a crisp afternoon, these scones are a delightful reminder of the simple pleasures of fall.