Glazed Pumpkin Cranberry Scones

These scones were something special.

When my college friends were in town a few weeks ago, I made these for breakfast one morning. As they snoozed away the morning hours, I filled the house with wafting aromas of pumpkin, nutmeg, cloves, cinnamon, and ginger. After two years, I think it’s fair to say that we have a fall-time tradition of reuniting and enjoying the finer things fall has to offer. And football. And wine. And Sex and the City.

These scones were also special because I had never made scones before. Unlike most scones, these were on the soft side and not at all dry. I like my scones like I like my cookies…not rock hard and dried out.

While these don’t epitomize a healthy breakfast by any stretch of the imagination, they are worth the splurge. Plus, the scones are BIG…worth every last calorie 😉

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Glazed Pumpkin Cranberry Scones from In Good Taste, adapted from What’s Cookin’, Chicago?

2 cups all purpose flour
7 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup canned pumpkin
3 Tbsp half and half
1 large egg
6 Tbsp cold butter, cut into cubes
1/3 cup dried cranberries

Glaze:
1/2 cup powdered sugar
2 Tbsp fat-free milk

Directions:

Preheat the oven to 425 F and line a baking sheet with parchment paper; set aside.

In a separate medium bowl, whisk together pumpkin, half and half and egg.

In a large mixing bowl, combine all purpose flour, granulated sugar, baking powder salt, nutmeg, ground cloves, ground ginger.

Cut butter into the dry ingredients, using a pastry cutter, until it resemble coarse meal. Fold in wet ingredients and cranberries into the dry ingredients and form dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick round. Cut into 6 triangle slices of dough. (Freeze dough for 30 minutes or up to 1 month if it’s too soft and hard to handle at this point). Bake for 14-16 minutes or until scones turn light brown.

While scones cool, mix ingredients for plain glaze. Drizzle glaze over scones, when they are cool. Yield: 6 scones.

Nutrition Information (per scone): 375 calories; 12.8 g. fat; 39 mg. cholesterol; 450 mg. sodium; 61.2 g. carbohydrate; 1.3 g. fiber; 5.5 g. protein

Result: A fall breakfast treat! These were the perfect start to a perfect fall day. Simple to make and kept well for a few days in an air-tight container. I believe it will be difficult to find a scone recipe to beat out this one! Enjoy!

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Yesterday was a productive, unstructured day. But it went just as planned and I got everything scratched off my to-do list…and my car officially has a functioning radio once again!

Well, maybe I spoke too soon. I did manage to, once again, mess up a recipe using yeast. Between all the running around and teaching last night, the bread I was making for sandwiches had a little too long to rise…and I forgot the salt (which I learned quickens the rising process). When Mr. Prevention got home, he said the bread had over-flowed the loaf pan so he put the over-flow into a second bread pan and baked them both. The end product was a little bland without the salt, but it was good! A recipe I will definitely try again…with a bit better planning and execution, let’s hope 😉

Question: Do you like scones?

Be well,

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30 Comments

  1. September 27, 2011 / 7:08 am

    Good save on Mark’s part!! I wonder if Nick would have done that, or if he wouldn’t have just waited until I got home?? I’ll never know, because bread-making is not in my future.

    The scones look wonderful. And for only 375 calories, I say they are totally worth the splurge! I would guess that most scones are closer to 500 or 600 calories. Oh, and I Stumbled this 😉

  2. September 27, 2011 / 7:56 am

    Love the picture, these look great!

  3. September 27, 2011 / 8:17 am

    The scones sound great! Lucky friends!

    Glad Mr. P. was able to salvage the bread!

  4. September 27, 2011 / 8:49 am

    So glad you liked them! They look fantastic!

  5. September 27, 2011 / 9:06 am

    I love scones – pumpkin with craisins sounds amazing!

    I would probably add a few chocolate chips – another one of my favorite combos.

  6. September 27, 2011 / 10:15 am

    I like scones, but am picky like you. I like them softer- not completely crumbling every time I break a piece off.

    I have yet to make them on my own, but have eyed recipe after recipe. So clearly I have every intention to… one day…

  7. Liz
    September 27, 2011 / 11:18 am

    I love scones and anything with pumpkin! Mmm!

  8. September 27, 2011 / 11:27 am

    Clever husband making two loaves.

    I love scones. I hardly ever have them partly because Im too cheap to buy them, and partly because Im too lazy to make them. 🙂

  9. September 27, 2011 / 11:28 am

    My MIL makes the best scones…I keep meaning to make some myself. These look great!

  10. September 27, 2011 / 11:36 am

    Oh man, I’ve forgotten the salt in bread before. It was awful. This only happened once because ever since then I always taste my dough. There’s nothing worse than a saltless loaf. Except maybe a too salty loaf? I can’t decide which is worse actually.
    If your bread over-rises you can just punch it down, re shape it, and let it rise again, no biggie. I do it all the time.

    Also, I have a problem with scones. I can never bring myself to follow a scone recipe to a T so I end up with really shitty quasi-healthy scones than I don’t want to eat. I want to make these because of the way you described them (not dry!!) but I don’t know if I can bring myself to follow the recipe. It’s a problem.

  11. September 27, 2011 / 3:59 pm

    I love pumpkin. I love scones. These may just become my Biochem exam consolation present to myself tomorrow.

  12. September 27, 2011 / 4:18 pm

    I love love scones! This recipe looks amazing.
    I found a pumpkin scone recipe that I really want to attempt. You know me and my pumpkin.

  13. September 27, 2011 / 5:22 pm

    Yum!! I love the idea of combine pumpkin w/cranberry! Perfect for Fall 🙂

  14. September 27, 2011 / 5:49 pm

    Holy yum. I love scones. My husband things they taste like ass, because he’s only had the dry crumbly ones, and I have to tell him “but mine aren’t crumbly!” Oh well, more for me!

    And don’t feel bad – on at least SIX different occassions I’ve made muffins and have forgotten . . . the sugar! 😀

  15. September 27, 2011 / 7:25 pm

    Hi Nicole. These look better than the pumpkin scones and Starbucks!!! I love scones and have bookmarked this to try sometime soon!!!

  16. September 27, 2011 / 7:36 pm

    Oh Nicole…these look soooo good! Your photography is stunning. You need to enter these into foodgawker! and for the record…I would join you for one of these scones any time of the year!

    My big addiction and treat lately is the orange scones at Panera…OMG are they wonderful!

  17. Cara
    September 28, 2011 / 12:07 am

    These look awesome! I am pretty much obsessed with pumpkin, so these are going on the list. I have made pumpkin snickerdoodles two days in a row because they are so good!

  18. September 28, 2011 / 12:45 am

    Gorgeous photos! I made pumpkin scones last fall and they were a huge hit. These look like a winner too.

  19. September 30, 2011 / 6:30 pm

    love scones for a nice treat with a hot beverage 🙂 also love anything with pumpkin and warm spices!

  20. October 5, 2011 / 12:11 pm

    It’s totally on my radar to make pumpkin scones. They’re coming. Soon. I hope!

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