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Pumpkin-Cranberry Scones

Updated: Oct 10, 2023

Lattes are fine, and pie is great, but SCONES might just be my new favorite way to pumpkin. Studded with dried cranberries (and walnuts if that's your thing) and served with some maple-spiked butter, these are, as my husband stated, "Deeeeeelightful," and the perfect way to make use of your new A Bite of Good Autumn Spice Blend (available here). Best yet, you can prep and freeze the dough in advance and bake off individual scones whenever you get the urge for freshly baked goods in the morning.

Pumpkin Cranberry Scones
Pumpkin Cranberry Scones

Pumpkin-Cranberry Scones

Makes 12 large scones


  • 1½ cups (12 ounces) chilled unsalted butter

  • 1 cup granulated sugar

  • 1½ tablespoons Autumn Spice Blend (get yours here)

  • 4 teaspoons baking powder

  • 1 teaspoon kosher salt

  • ½ teaspoon baking soda

  • 4 cups all-purpose flour, plus more for surface

  • 1½ cups dried cranberries

  • ½ cup chopped walnuts (optional)

  • 2 large eggs

  • 1 cup pumpkin puree (I make my own, but canned is just fine. Just make sure it's not already spiced.)

  • ½ cup buttermilk, plus more for brushing

  • 2 ounces demerara/turbinado sugar


Cut butter into 1/2-inch cubes and place back in the refrigerator to keep cold.

Whisk granulated sugar, Autumn Spice Blend, baking powder, salt, baking soda, and 4 cups flour in a large bowl. Using your fingers, work the butter into the dry ingredients just until the mixture is unevenly crumbly. Don't worry about there being some larger chunks of butter. Toss in the cranberries and walnuts (if using).

In a separate bowl, whisk together the eggs, pumpkin puree, and ½ cup buttermilk.

Add the liquid ingredients to the dry ingredients and stir gently just until it all holds together.

Line a baking sheet with parchment and sprinkle a bit of flour onto the parchment. Scrape the dough onto the floured parchment and gently pat the dough into a rectangle about 12 inches by 8 inches. Using a knife or bench scraper that you've run under cold water, cut the rectangle into 6 equal rectangles. Then cut each of those rectangles across on the diagonal to make 12 triangles. Separate the triangles slightly so they don't touch, and place the entire tray in the freezer. Once the dough is completely frozen, transfer the triangles to a large zip-top bag or airtight container for future use. Note that even if you want to bake your scones the same day you prepare the dough, they rise best if you allow them to chill in the freezer for at least 30 minutes or so before baking.

When you're ready to bake some scones, preheat the oven to 400. Place your dough triangles on a parchment-covered baking sheet, spread apart by about an inch. Brush the tops with buttermilk and sprinkle with some demerara/turbinado sugar for sparkle and crunch. Bake until golden brown, about 20-25 minutes. Serve with softened butter mixed with a few drops of maple syrup and a dash of Autumn Spice Blend.

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