All the goodness of fall in one treat! Baking these pumpkin-cranberry scones will make your home smell so delightful.
Ingredients
- unbleached all-purpose flour: 2 cups
- lightly packed brown sugar: 0.33333 cup
- white sugar: 2 Tbsp
- baking powder: 1 Tbsp
- ground cinnamon: 0.75 tsp
- ground ginger: 0.5 tsp
- baking soda: 0.25 tsp
- salt: 0.25 tsp
- unsalted butter: 6 Tbsp
- pumpkin puree: 0.5 cup
- fresh cranberries: 0.5 cup (coarsely chopped)
- sour cream: 0.33333 cup
- milk: 3 Tbsp
- vanilla extract: 1 tsp
- powdered sugar: 0.5 cup
- milk: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
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Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt together in a bowl. Cut in butter using a pastry cutter until the mixture looks like oatmeal.
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Add pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla extract to the flour mixture and gently combine using a fork. Roll dough out onto a floured surface and form a rectangle. Cut into 10 triangles or squares and place on the prepared baking sheet.
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Bake in the preheated oven until golden brown, 15 to 20 minutes.
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Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
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Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.
