~ Pumpkin Cranberry Scones ~

Cassie *


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 cranberries and changed the original maple butter to my maple glaze. What a hit!

pinch tips: Perfect Bacon Every Time





15 Min


25 Min




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
1/4 cup candied ginger, finely diced
cream for brushing tops


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

Directions Step-By-Step

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 glaze:

Whisk cheese until creamy, add remaining ingredients and whisk until creamy and all sugar has dissolved.
Drizzle over cooled scones.

About this Recipe

Main Ingredient: Fruit
Regional Style: American