~ 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!


★★★★★ 1 vote

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
  • scant
    1/4 cup candied ginger, finely diced
  • heavy
    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

How to Make ~ Pumpkin Cranberry Scones ~


  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.

Printable Recipe Card

About ~ Pumpkin Cranberry Scones ~

Main Ingredient: Fruit
Regional Style: American

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