Scones are the next in line for the pumpkin bread parade. Little bits of cranberries float in the midst of these fall-spiced, full-of-pumpkin-flavor treats. Enjoy with your favorite cup of tea or coffee, or even hot apple cider.
Ingredients: 1/4 cup dried cranberries, 1/2 cup boiling water, 2 1/4 cups all-purpose flour, 1/4 cup packed brown sugar, 2 teaspoons baking powder, 1 1/2 teaspoon pumpkin pie spice (or: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves), 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/2 cup cold butter, cut in small cubes, 1 egg, 1/2 cup pumpkin puree, 1/3 cup milk, or cream, 2 tablespoons chopped pecans, walnuts, or almonds, if desired. Icing: 1 cup confectioners' sugar, 1/2-1 teaspoon pumpkin pie spice, enough milk to make of drizzling consistency, cinnamon-sugar mixture, for sprinkling, if desired.
Instructions: Place cranberries in a small bowl; pour boiling water over and allow to stand for 5 minutes. Drain, chop into pieces and set aside. Preheat oven to 400 degrees; grease a cookie sheet.
In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin puree and milk (or cream); add to the crumb mixture and stir just until moistened. Stir in cranberries and nuts, if using.
On a lightly floured surface, knead dough 10 times and pat into an 8-inch circle. With a sharp knife dipped in flour, cut circle into 8 wedges. Place on prepared cookie sheet, no sides touching. Bake in preheated 400 degree oven for 12-15 minutes or until golden brown. Transfer from oven to cooling racks.
Make glaze: In a small bowl, stir together confectioners' sugar and pumpkin pie spice; add milk, one tablespoon at a time, until of drizzling consistency. Drizzle generously over warm scones and sprinkle with a cinnamon-sugar mixture, if desired.
Makes 8 scones.
"Rolling in the dough!"
