Pumpkin Spice Scones with Cranberry

scones

What should you eat for Thanksgiving breakfast? Pumpkin, obviously! These little scones are inspired by holiday flavors, containing just the kind of ingredients you’ll find on your Thanksgiving table. Pumpkin, cranberries and brown sugar–How’s that for a good start to your Turkey Day?

For the scones: 

1 cup all purpose flour

1 cup whole wheat pastry flour

2 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon salt

1/4 cup butter, chilled and cut into small pieces

1/3 cup cranberries

1/2 cup pumpkin

1/2 cup buttermilk

1/2 cup brown sugar

1 teaspoon vanilla extract

 

For the topping: 

1 tablespoon butter, melted

1 tablespoon organic sugar

1 teaspoon cinnamon

Preheat the oven to 425 degrees.

In a large bowl, mix the flours, pumpkin pie spice, baking powder and salt.

Use a pastry cutter or two forks to cut the butter into the flour, until the mixture resembles a coarse meal. Stir the cranberries in and set aside.

In a small bowl, mix the pumpkin, buttermilk, brown sugar and vanilla. Make sure the brown sugar dissolves completely.

Make a well in the center of the flour mixture, then pour the pumpkin mixture in. Mix until just combined. Your dough will be slightly crumbly.

Scones 3Turn the dough out onto a lightly floured surface and form a disk. Roll to about an inch thickness. It should be about 8 inches in circumference.

Pour the butter over the dough, spreading it out evenly. Mix the cinnamon and sugar together, then sprinkle over the dough. Use your hands to lightly press the cinnamon sugar into the dough. Slice into 8 even wedges.

Bake at 425 for 12-14 minutes. Serve warm, and try not to drool.

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