It’s been a hot minute but I developed the recipe for these scones about a month ago and have not stopped thinking about them. While I have failed this year to give y’all any Thanksgiving content whatsoever, I was determined to get this scone recipe up on the blog for you to make in time for Thanksgiving morning. What might be even better though is to have them the Friday after Thanksgiving, when everyone is sleeping in, lounging from the feast day before, snacking on all the leftovers, and getting the nod of approval from society that it’s finally okay to start talking about Christmas. I’m picturing: these scones, hot coffee, pajamas, and putting up Christmas decorations? If you happen to be one of those people who is out the door before the sun is up to join in the Black Friday craze, then I guess the day after Thanksgiving looks a little different for you, and you will have to hope someone saved you a scone when you get back home.
These scones are everything I want in a fall baked good. I don’t like to go overboard with the pumpkin stuff this time of year, and was recently reminded of that at a work function where I tried these pumpkin cookies (?) that tasted like a candle. The spice was way overboard and it left a horrible aftertaste in my mouth. Other people seemed to like them though so maybe I’m just picky now…? Anyway, these scones are well-balanced in the pumpkin spice department. The tart dried cranberries offset the sweetness of the cream cheese glaze. I loved these and loved sharing them with my neighbors. If you make them, as always please let me know on instagram and let me know how you liked it!
This time of year is busy for everybody and for us it has been no different. We are loving watching Camila grow and are trying to make as much time as we can to pause and soak up her current stage. She is 9 months old now! I say it every month, but so far 9 months has been the most fun yet. I wish we could freeze time! She just started crawling and said her first word a few days ago (Mama!!!). Her favorite foods include bananas, mushrooms, avocado toast, and cheese sticks. She is the happiest baby, with her daddy’s red hair and long eyelashes, and will smile if you simply make eye contact with her. We love her so and she has changed our world so much. I can’t wait to spend our first Thanksgiving with her and let her try all the yummy food. :) Happy Thanksgiving, friends!
Pumpkin Cranberry Scones with Cream Cheese Glaze
makes 12 scones
Ingredients
2 3/4 cup flour
2 tsp pumpkin pie spice
1 tbl baking powder
1/3 cup sugar
1/2 tsp salt
1/2 cup (1 stick) cold butter, cubed
2/3 cup pure pumpkin
2 large eggs
3/4 cup dried cranberries
Turbinado sugar and milk of choice for topping
2 oz softened cream cheese
1/2-1 cup confectioners sugar
1 tsp - 1 tbl milk
Directions
Whisk together the flour, pumpkin pie spice, baking powder, sugar, and salt. Work in the cubed butter with your hands until butter is broken up into smaller pea-sized pieces. In a separate bowl, mix together the pumpkin and eggs. Stir pumpkin egg mixture into the dry ingredients until fully combined. Fold in dried cranberries.
Dust a large baking sheet with a little flour (or line with parchment paper). Dump dough into two equal portions on the baking sheet. Using a bench scraper or your hands, form into 2 6-inch circles, about 3/4-inch in thickness. Divide each mound into 6 equal triangles. Chill in the freezer for 20 minutes while you preheat the oven to 425°F.
Brush the scones with milk and sprinkle with turbinado sugar.
Bake in preheated oven for 20 - 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Top with the glaze or eat as is!
To make the glaze: Whisk together cream cheese, confectioner’s sugar, and milk until smooth. Add more sugar or milk to get desired consistency.