Pumpkin Cranberry Scones

Tender pumpkin scones with tart dried cranberries, served with homemade cranberry honey butter.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 15

Cooling Time 15

Total Time 50

Servings servings

Calories 428kcal

Preheat the oven to 400°F (200°C) and line a baking sheet with a silicone baking mat.
Add the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt to the bowl of a stand mixer. Mix on low speed until combined.
Add the cold butter and mix on low speed until it is broken into pea-sized pieces.
Add the pumpkin purée, whole milk, dried cranberries, and egg. Mix on low speed just until the dough comes together and no dry flour remains.
Divide the dough into 8 equal portions using a large scoop or measuring cup. Place them on the prepared baking sheet, leaving about 2 inches (5 cm) between each scone.
Bake for 15–18 minutes, until the tops are lightly golden and the scones are baked through.
Transfer the scones to a wire rack. Let cool before serving, or enjoy them slightly warm with the optional cranberry honey butter.

Add the softened butter, dried cranberries, honey, and orange zest to a small mixing bowl.
Beat with a hand mixer until light and creamy.
Transfer to an airtight container and refrigerate until needed. Let soften at room temperature before serving with the scones.

Sprinkle the tops with coarse sanding sugar before baking for a lightly crisp, sparkling finish.
Mix the dough only until no dry flour remains. Overmixing can make the scones less tender.
Store cooled scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze baked scones in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.
Store the optional cranberry honey butter in an airtight container in the refrigerator for up to 1 week. Let it soften at room temperature before serving.