PUMPKIN CRANBERRY SCONES

It’s autumn, which means pumpkin is life. So start the season and your morning off right with these Pumpkin Cranberry Scones.

Hot damn they’re good. Like, if I had a restaurant good. As in, I make these to eat alone and when I’m trying to show off. As in, whenever I host Thanksgiving I’m going to be making these. They’re so good. Thank you, Bon Appétit, for this lil gem.

The recipe calls for a cinnamon butter to go along side the scones, though I’ve never made it. I don’t think you need it, but it just may be the cherry on top. I mean, who doesn’t like butter?

Ingredients

• Scones

  • ½ cup white sugar

  • 2 tsp baking powder

  • 1 tsp ground ginger

  • ½ tsp freshly grated nutmeg (ground will do just fine)

  • ½ tsp ground cinnamon

  • ½ tsp kosher salt

  • ¼ tsp ground cloves

  • ¼ tsp baking soda

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

  • ¾ cup (1½ sticks) chilled, unsalted butter (keep in fridge until absolutely needed)

  • ½ cup coarsely chopped fresh cranberries

  • 1 large egg

  • ½ cup canned pure pumpkin

  • ¼ cup buttermilk, plus more for brushing

  • 2 tablespoons raw sugar or brown sugar (or more)

• Cinnamon Butter (optional)

  • ¼ cup (½ stick) unsalted butter, room temperature

  • 1 teaspoon pure maple syrup

  • ¾ teaspoon ground cinnamon

  • ¼ teaspoon kosher salt

Preparation

Scones

1. In a large bowl, whisk together white sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour

2. Take butter out of fridge and grate butter into mixture using the large holes on a box grater (in a pinch, you can cut the butter up into small pieces). Gently stir the dry ingredients over the butter as you go. Do not over stir—it’s the secret to amazing scones!

3. Stir in cranberries, egg, pumpkin, and ¼ cup buttermilk until just mixed

4. Lightly flour a large cutting board and place dough on top, patting the dough into a 1 1/2 inch-thick disk

5. Slice dough into 8 wedges and place on a parchment-lined baking sheet, then place in freezer for 25-30 minutes or until firm

6. Preheat oven to 400°

7. Once scones are firm, remove from freezer and brush with buttermilk, then generously sprinkle sugar over each scone

8. Bake for 25-30 minutes, until golden brown

Cinnamon Butter

1. In a small bowl, mix together butter, maple syrup, cinnamon, and salt

2. Cover and chill

3. Can be made up to 4 days ahead

Serves 8.

Source: Bon Appétit | Pumpkin Scones with Cinnamon Butter