Breakfasts/pumpkin cranberry scones

From Recipes
Jump to: navigation, search

Makes: 12 scones

Active Time: 45 minutes

Total Time: 1 hours 10 minutes

From: Dutch Iris Inn, Granbry Conn.

Ingredients

Scones

2 cups flour

7 tbsp. sugar

1 tbsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1/4 tsp. ginger

6 tsp. cold butter in pieces

1/2 dried cranberries

1/2 canned pumpkin

3 tsp. heavy cream

1 egg

Maple Cinnamon Glaze

1 cup confectioners sugar, sifted

5 tsp. maple syrup

4 tsp. heavy cream

Directions

Step 1

Preheat oven to 425 degrees. Sift together the dry ingredients. Using fingers work in the butter until mixture resembles coarse crumbs. Stir in dried cranberries.

Just the type of insihgt we need to fire up the debate.

Step 3

Turn dough onto flowered surface and knead until smooth. Shape into 2 rounds and cut each round into 6 wedges. Bake 14 minutes. Allow to cool. When cool spread/drizzle glaze on each scone and lightly sprinkle with cinnamon and turbinado sugar.