CookPal AI
Pumpkin-Cranberry Scones

Pumpkin-Cranberry Scones

Cost $5, save $10

Source: Recommended by CookPal

  • 20 Min
  • 10 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • 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

  • Wet Ingredients

    • 🧈 6 tablespoons unsalted butter
    • 🎃 ½ cup pumpkin puree
    • ⅓ cup sour cream
    • 🥛 3 tablespoons milk
    • 1 teaspoon vanilla extract

  • Fruits

    • ½ cup coarsely chopped fresh cranberries

  • Glaze Ingredients

    • ½ cup powdered sugar
    • 🥛 1 tablespoon milk

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2

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.

3

Add pumpkin, cranberries, sour cream, 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.

4

Bake in the preheated oven until golden brown, 15 to 20 minutes.

5

Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.

6

Remove scones from the oven and let cool for 10 minutes before drizzling glaze on top. Serve warm.

NUTRIENTS

Per 1 serving

🔥

243

Calories

  • 3
    Protein
  • 38
    Carbs
  • 9
    Fats

💡 Use fresh cranberries instead of dried ones for a tangier flavor.If the dough is too sticky, add a little more flour while rolling it out.You can substitute Greek yogurt for sour cream if preferred.Store leftover scones in an airtight container at room temperature for up to 3 days.