Pumpkin Scones Recipe 

In one treat, all the sweetness of fall! Your house will smell so good when you bake these pumpkin-cranberry scones.

– 2 cups unbleached all-purpose flour – ⅓ cup lightly packed brown sugar – 2 tablespoons white sugar – 1 tablespoon baking powder – ¾ teaspoon ground cinnamon – ½ teaspoon ground ginger – ¼ teaspoon baking soda – ¼ teaspoon salt – 6 tablespoons unsalted butter – ½ cup pumpkin puree – ½ cup coarsely chopped fresh cranberrie – ⅓ cup sour cream – 3 tablespoons milk – 1 teaspoon vanilla extract Glaze: – ½ cup powdered sugar – 1 tablespoon milk



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Set the oven's temperature to 400°F, or 200°C. Grease a baking sheet very lightly.

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Bowl together flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt. Cut butter with a pastry cutter until almost oatmeal-like.

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Fork-mix flour, pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla. On floured surface, roll dough rectangularly. On the baking sheet, place 10 triangles or squares.

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Bake in an oven that has been prepared until it reaches a golden brown color, which should take about 15 to 20 minutes.

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In the meantime, blend milk and powdered sugar in a small bowl until smooth. Glaze aside.

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Before adding the glaze, take the scones out of the oven and allow them to cool for ten minutes. Warm food is served.

243 Calories 9g Fat 38g Carbs 3g Protein 

Nutrition Facts (per serving)

also see

also see

Grandma’s Cinnamon Rolls Recipe