Revision as of 21:16, 27 December 2011

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.

Step 2

In a separate bowl mix together the wet ingredients. Add to the dry ingredients and mix well.

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.