If you’ve checked out my blog before you know I always encourage you to make your own scones. They may seem intimidating but the ingredients are basic and the steps are straightforward and before you know it you are enjoying a delicious, warm from the oven scone. Before you spend your hard earned cash on a coffee shop scone, which can in no way compare to a homemade version, give these a try. Truly, even leftovers are amazing.
Remember your butter needs to be cold, cold, cold but your eggs and cream should be at room temperature and make sure your baking powder is fresh! If it’s been opened in your cupboard for over 6 months do yourself a favour and purchase a new small container of it. No large Costco size unless you are baking continuously as baking soda and baking powder do go flat and lose their effectiveness.
(Before we get started don’t forget to follow me on Instagram @ sweet_enuf)
Cranberry Pumpkin Scones
(from BH&G 100 Best Pumpkin Recipes)
Preheat oven to 400F. Line a baking sheet with parchment paper.
2 1/2 cups all-purpose flour
1/4 cup packed brown sugar
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, cold
1/2 cup dried cranberries
2 eggs, lightly beaten
1/2 cup cream or milk
In a large bowl stir together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Use a pastry blender to cut butter into flour until mixture resembles coarse crumbs. I prefer to grate the cold butter into the flour mixture using a box grater and then gently tossing it with the flour mixture.
Add dried cranberries and toss to combine. Make a well in the centre of your dried mixture.
In a small bowl combine the eggs, pumpkin and cream. Pour into dry ingredients and stir until just moistened.
Turn the dough out onto a well floured surface and knead the dough together approximately 10-12 strokes until it comes together.
Place on parchment lined baking sheet and pat into an 8-inch circle. Using a bench scraper or knife, dipped in flour, cut into 8 wedges and pull apart until there is about 2 inches between the scones.
Brush scones with a little cream or an egg wash (1 egg plus 1 tablespoon water) and bake for 15-20 minutes or until golden brown.
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