Best 6 Pumpkin Cranberry Scones Recipes

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Pumpkin cranberry scones are a delightful fall treat that combines the flavors of pumpkin, cranberries, and warm spices. These scones are perfect for a cozy breakfast or afternoon snack. They are easy to make and can be customized to your liking. With a few simple ingredients and a little bit of time, you can create delicious, moist, and flavorful pumpkin cranberry scones that are sure to impress your family and friends.

Here are our top 6 tried and tested recipes!

PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER



Pumpkin-Cranberry Scones with Whipped Maple Butter image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 8 scones

Number Of Ingredients 17

2 cups all-purpose flour, plus more for dusting
1/3 cup lightly packed light brown muscovado sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup very cold buttermilk
1/2 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
Scant 1/4 cup candied ginger, finely diced
1/4 cup heavy cream
1 cup heavy cream
1/4 cup pure maple syrup
Pinch sea salt

Steps:

  • For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
  • Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
  • Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
  • Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
  • For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.

PUMPKIN-CRANBERRY SCONES



Pumpkin-Cranberry Scones image

All the goodness of fall in one treat! Baking these pumpkin-cranberry scones will make your home smell so delightful.

Provided by Leftover Inspired

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 10

Number Of Ingredients 16

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 cranberries
⅓ cup sour cream
3 tablespoons milk
1 teaspoon vanilla extract
½ cup powdered sugar
1 tablespoon milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • 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.
  • 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.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.
  • Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
  • Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.9 g, Cholesterol 22.2 mg, Fat 8.9 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 275.7 mg, Sugar 16.7 g

CRANBERRY PUMPKIN SCONES



Cranberry Pumpkin Scones image

Make and share this Cranberry Pumpkin Scones recipe from Food.com.

Provided by ellie_

Categories     Scones

Time 40m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 11

2 1/2 cups flour (I mix 1/2 white with 1/2 whole wheat)
1/4 cup brown sugar (I use brown sugar spenda)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ginger, ground
3 tablespoons butter, cut into small pieces
1 cup pumpkin, canned
1 egg, beaten
1/2 cup dried cranberries
1/4 plus 1 tablespoon low-fat milk (1%)
1 tablespoon raw sugar (turbinado)

Steps:

  • Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
  • In a large bowl combine dry ingredients (flour - ginger).
  • With two knives or a pastry blender cut in the butter until mixture is crumbly. Stir in next 4 ingredients (pumpkin - 1/4 cup milk), stirring until moistened.
  • Sprinkle work surface with flour and then turn dough out on board and knead lightly.
  • Divide dough in half and pat each each into a 6 inch round.
  • Cut each round into 6 wedges to equal 12 pieces. Transfer wedges to baking sheet and brush scones with remaining 1 tablespoon milk) and sprinkle with the raw sugar.
  • Bake in preheated oven for 15-20 minutes or until toothpick inserted into center comes out clean.
  • Transfer to wire rack and let cool for 5 minutes - serve warm.
  • ***to store and serve later: let scones cool on rack and then place in ziplock bags and freeze for up to 3 months. To reheat: place one scone on a microveable plate, cover with wax paper and microwave on high for 30 seconds or until heated through.

PUMPKIN AND CRANBERRY SCONES WITH CRANBERRY BUTTER



Pumpkin and Cranberry Scones With Cranberry Butter image

Make and share this Pumpkin and Cranberry Scones With Cranberry Butter recipe from Food.com.

Provided by dawetl

Categories     Scones

Time 37m

Yield 24 scones, 12 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1/4 cup golden brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice (see recipe below)
1/2 cup butter, chilled
1/2 cup dried cranberries
1 egg
1/3 cup milk
1/2 cup canned pumpkin
3 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter
3 tablespoons powdered sugar

Steps:

  • For Cranberry Butter.
  • Pour boiling water over berries and let sit for 10 minutes. Drain. Chop berries and whip with margarine and sugar. Chill for at least 1 hour.
  • For Pumpkin Cranberry Scones.
  • Preheat oven to 400 degrees F.
  • In large mixing bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice . Cut in margarine with pastry cutter until mixture looks like coarse crumbs. Add cranberries.
  • In small bowl, beat egg. Add pumpkin and milk. Pour all at once into well in the middle of the dry ingredients mixing with a fork until just moistened.
  • Knead on lightly floured breadboard until nearly smooth (several seconds).Pat dough into a 12x9 inch rectangel. Cut dough into 4x3 inch rectangles; cut each rectangle in half to form triangles. Place on ungreased cookie sheet. Bake for about 12 minutes. Remove from pan and cool on rack for 5 minutes. Serve warm with cranberry, butter if desired.
  • Pumpkin Pie Spice.
  • Mix together 1 1/2 teaspoons cinnamon, 1 teaspoons ginger, 1/4 teaspoons nutmeg and 1/8 teaspoons cloves.

Nutrition Facts : Calories 267.2, Fat 16.3, SaturatedFat 10.1, Cholesterol 57.1, Sodium 306, Carbohydrate 27, Fiber 1.3, Sugar 5.6, Protein 3.8

CRANBERRY-PUMPKIN SCONES WITH SUGARED PEPITAS



CRANBERRY-PUMPKIN SCONES WITH SUGARED PEPITAS image

Number Of Ingredients 19

2 1/2 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, cut up
1/2 cup dried cranberries
2 eggs, lightly beaten
1/2 cup half-and-half, light cream, or milk
1/2 cup canned pumpkin
1 egg, lightly beaten
1 tablespoon water
2 cups powdered sugar
1 tablespoon butter, softened
2 teaspoons finely shredded orange peel
2 tablespoons orange juice
1 recipe Sugared Pepitas (desired amount)
Finely shredded orange peel (optional)

Steps:

  • Preheat oven to 400 degrees degrees F. Line a large baking sheet with parchment paper; set aside. In a large bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Add cranberries and toss well. Make a well in the center of the flour mixture; set aside. In a small bowl stir together the 2 eggs, half-and-half, and pumpkin. Add pumpkin mixture all at once to flour mixture. Using a fork, stir just until moistened. Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut circle into eight wedges. Place wedges 2 inches apart on the prepared baking sheet. In a small bowl combine the 1 egg with the 1 tablespoon water. Brush wedges lightly with egg mixture. Bake for 15 to 20 minutes or until golden. Remove scones from baking sheet. Let cool for 5 minutes before spreading with glaze. For glaze, in a small bowl stir together powdered sugar, the 1 tablespoon butter, the 2 teaspoons orange peel, and the orange juice until well combined. Spoon glaze over warm scones, spreading evenly. Sprinkle with some of the Sugared Pepitas* and, if desired, additional shredded orange peel. Serve warm.

~ PUMPKIN CRANBERRY SCONES ~



~ Pumpkin Cranberry Scones ~ image

This recipe other than the glaze is Bobby Flays. My husband saw him making these on one of his shows and asked if I would find and make them. I'm so glad I did, as they turned out beautiful. I couldn't try them, but I trust his judgement when he said they were awesome. I do know they were very moist. I added a bit more...

Provided by Cassie *

Categories     Other Breakfast

Time 40m

Number Of Ingredients 17

2 c flour - plus extra for dusting
1/3 c lightly packed light brown muscovado sugar - i used regular light brown sugar. i would have used dark had i had some
1 tsp baking powder
1/2 tsp each - baking powder & ground ginger
3/4 tsp ground cinnamon
1/4 tsp fine sea salt
1/2 c cold unsalted butter, cut into pieces
1/2 c each - very cold buttermilk & canned pure pumpkin
1 tsp vanilla extract
1/2 c dried cranberries, soaked in hot water for 30 minutes and drained well
scant 1/4 cup candied ginger, finely diced
heavy cream for brushing tops
MY MAPLE GLAZE
4 oz neufchatel cheese, softened - or can use cream cheese
1 1/2 Tbsp each - milk & maple syrup
3 - 4 Tbsp heaping - confectioners' sugar or to desired consistency
1/2 Tbsp vanilla extract

Steps:

  • 1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
  • 2. Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
  • 3. Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
  • 4. Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
  • 5. For the glaze: Whisk cheese until creamy, add remaining ingredients and whisk until creamy and all sugar has dissolved.
  • 6. Drizzle over cooled scones.

Tips:

  • Prep your ingredients: Before you start baking, prep and measure your ingredients accurately. This will help ensure your scones turn out perfectly.
  • Use cold butter: Cold butter creates flaky layers in the scones. If your butter is too warm, it will make the dough greasy.
  • Don't overmix the dough: Overmixing the dough will make the scones tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough helps the scones hold their shape and prevents them from spreading too much in the oven.
  • Bake the scones until golden brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.

Conclusion:

Pumpkin cranberry scones are a delicious and festive treat that are perfect for fall. They are easy to make and can be enjoyed for breakfast, lunch, or a snack. With their moist, tender crumb and sweet and tart flavor, these scones are sure to be a hit with everyone who tries them.

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