Lemon Pumpkin Cranberry Scones

If you know me, you know I love everything pumpkin. L.O.V.E. These scones are from “The Pumpkin Cookbook”. I have had to alter a few things though. For some reason the specified baking time is very much too short. I’ve also found out you can substitute cranberry raisins for the fresh cranberries, but in that case supplement the moisture and tang with an extra Tbs of lemon juice. Scones in general are super easy, so don’t be daunted even if you’ve never tried them. These are sweet and moist enough to be eaten on their own, but if you must have some type of jam, I suggest a Mayer lemon marmalade. Scones, like biscuits, are best immediately after baking and don’t keep so no point in making these ahead of time. 

INGREDIENTS makes 12 scones

3 1/4 cups all-purpose flour

3/4 cups sugar, divided

1 tsp baking powder

3 Tbs grated lemon zest

1/2 cup cold unsalted butter, cut into small pieces

1 1/2 cups fresh cranberries, chopped

2 eggs, slightly beaten

1/2 cup unsweetened canned pumpkin puree

1/4 cup heavy cream

1/4 tsp ground nutmeg

INSTRUCTIONS

• 3 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 3 Tbs grated lemon zest
• 1/2 cup cold unsalted butter, cut into small pieces

1. Preheat the oven to 350 F. Place the flour, 1/2 cup sugar, baking powder, salt and lemon zest in a food processor and pulse to combine. Add the butter and pulse about 30 times until the mixture resembles coarse crumbs.

• 1/4 cup sugar
• 1 1/2 cups fresh cranberries, chopped

2. Combine the rest of the sugar with the cranberries. Add to the flour and butter mixture and pulse in the food processor to combine, then transfer to a large bowl.

• 2 eggs, slightly beaten
• 1/2 cup unsweetened canned pumpkin puree
• 1/4 cup heavy cream
• 1/4 tsp ground nutmeg
• Floured board
• Baking sheet

3. Whist together the eggs, pumpkin, cream, and nutmeg. Add to the flour mixture, and stir with a fork until the flour is moistened. Turn the dough out onto a floured board and knead a few times, until the flour is combined. The dough will be sticky at first. Don’t knead more than a few times, so as not to melt and fully incorporate the small butter crumbs. Once done pat into a 1 inch thick circle and cut into 12 wedges. Place the wedges on an ungreased baking sheet.

4. Bake for 25 – 30 min or until the scones are lightly browned. Serve warm.