I’ve had a scrapbook full of recipes, including a lot of holiday recipes, that I’ve collected over the years from all different places, and one of the recipes that looked really good was for pumpkin scones with cranberry butter. When I tried it out the cranberry butter was great but the scone recipe was not a proper scone recipe. It was a different kind of bread. So I went back to Mary Berry and Paul Hollywood inspired scone recipe I used in my clotted cream post and substituted part of the half and half for pumpkin and added the spices and vanilla.
This combination of a spicy scone and the cranberry butter is delicious! I was so glad I saved the recipe and finally got around to making it.
- 500 g (about 4 cups) bread flour
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 125 ml half and half
- 125 ml 100% pure pumpkin (solid-packed, not runny, like Libby’s and Wegman’s 100% Pure Pumpkin)
- 2 eggs
- 1 teaspoon vanilla
- 80 g (3 ounces) sugar
- 80 g (3 ounces) butter, cold
Cut out a piece of parchment to fit a large baking sheet.
Place the flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves in a large bowl. Beat the cream, pumpkin, eggs and vanilla in a small bowl. Measure the sugar into a small container. Cut the butter into 1/2″ pieces.
Mix the flour mixture and add the butter and work the butter into the flour mixture until it’s like fine breadcrumbs. Add the sugar and mix. Make a well in the middle and pour in the milk mixture. Stir with a large spoon or rubber spatula to start bringing all the ingredients together.
Tip out the mixture onto a work surface and knead the mixture lightly to get it all gathered together. The less you work with the dough the lighter it will be, so just work with it until it’s finished coming all together and you have a nice round ball of dough.
Cut the dough in half and form two logs and press them into long rectangles about 1″ thick. Use a dough scraper to make them straight on all sides. Cut them into wedges with the dough scraper and place them on the lined baking sheet.
Bake in a 425 degree oven for 13 – 15 minutes (keep and eye on them) until lightly browned.
- 2 tablespoons dried cranberries
- 1/2 cup water
- 1/2 cup butter, softened
- 3 tablespoons powdered sugar
Boil the water and drop the cranberries in it and let them soften for 10 minutes. Mix the butter and sugar together. Drain and chop the cranberries and fold them into the butter mixture.