Breakfasts/pumpkin cranberry scones
Makes: 12 scones
Active Time: 45 minutes
Total Time: 1 hours 10 minutes
From: Dutch Iris Inn, Granbry Conn.
Contents
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.
