Pumpkin Scones
Recipe from: The baking pan
Recipe from: The baking pan
- Preheat oven to 400 degrees F. Line with parchment paper. You don't have to grease.
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg; whisk together to mix.
- With two knives, cut butter into the flour mixture until it resembles coarse crumbs. Stir in cranberries.
- In a small bowl, whisk the egg, pumpkin.
- Add the liquid mixture to the flour mixture; stir until mixed. Turn the mixture onto a lightly floured sheet and knead gently 6 to 7 times. Do not over-knead as this will make a tougher scone.
- Shape dough into a 7 inch circle (or rectangle) about ¾ inches thick.
- Cut into wedges, squares or circles with a floured kitchen knife and place them 1 inch apart on the baking sheet
- Using a pastry brush, lightly brush the top of each scone with milk. Sprinkle ¼ teaspoon sugar on top of each scone.
- Bake 15 to 20 minutes or until the scones lightly browned.
- Remove scones from baking sheets and place on a wire rack.