Thursday, October 18, 2018

Pumpkin Cranberry Scones

Pumpkins, paired up with cranberries,
a great combination 
for afternoon tea scone.


2 cups Flour
1/3 cup Brown Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
(Cloves and Ginger may be used 
or Pumpkin spice).
1/4 tsp Salt

1/2 cup Butter cubed
1/2 cup Pumpkin Puree
3 tbsp Milk
1 large Egg
2 tsp Vanilla Extract

In a large bowl, whisk together the flour,
 brown sugar, baking powder, 
baking soda and spices, also salt.

Work butter into the flour mixture
 until it resembles coarse crumbs.

In a smaller bowl, 
whisk together Pumpkin Puree
 Milk, Egg and Vanilla

Fold the cranberries in the flour mixture.

Add the egg mixture and flour together.
Roll out until about 1/2 thick.
With a cookie cutter cut out the scones.

Place on cookie 2 cookie sheets

Bake 400deg.F for 12-15 minutes.

Mix 1/2 cup icing sugar with 1 tbsp milk.
Dribble over scones.

Thanks for your visit xo.

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