Cranberry-Pumpkin Scones with Sugared Pepitas

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26 users rated this recipe an average rating of 3.5
  • Yields: 8 large scones
  • Prep: 30 mins
  • Bake: 15 mins to 20 mins 400°F
  • Cool: 5 mins
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Cranberry-Pumpkin Scones with Sugared Pepitas
Ingredients
2 1/2
1/4
cup packed brown sugar
2
teaspoons baking powder
1 1/2
teaspoons pumpkin pie spice
1/4
teaspoon baking soda
1/4
teaspoon salt
1/2
cup butter, cut up
1/2
cup dried cranberries
2
eggs, lightly beaten
1/2
cup half-and-half, light cream, or milk
1/2
cup canned pumpkin
1
egg, lightly beaten
1
tablespoon water
1
tablespoon butter, softened
2
tablespoons orange juice
1
recipe Sugared Pepitas (desired amount)
Directions
  1. Preheat oven to 400 degrees degrees F. Line a large baking sheet with parchment paper; set aside. In a large bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Add cranberries and toss well. Make a well in the center of the flour mixture; set aside.
  2. In a small bowl stir together the 2 eggs, half-and-half, and pumpkin. Add pumpkin mixture all at once to flour mixture. Using a fork, stir just until moistened.
  3. Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut circle into eight wedges.
  4. Place wedges 2 inches apart on the prepared baking sheet. In a small bowl combine the 1 egg with the 1 tablespoon water. Brush wedges lightly with egg mixture. Bake for 15 to 20 minutes or until golden. Remove scones from baking sheet. Let cool for 5 minutes before spreading with glaze.
  5. For glaze, in a small bowl stir together powdered sugar, the 1 tablespoon butter, the 2 teaspoons orange peel, and the orange juice until well combined.
  6. Spoon glaze over warm scones, spreading evenly. Sprinkle with some of the Sugared Pepitas* and, if desired, additional shredded orange peel. Serve warm.
From the Test Kitchen

Store remaining Sugared Pepitas in an airtight container at room temperature for up to 2 weeks. Use Sugared Pepitas on cheesecake, muffins, salads, or just to snack on.

Sugared Pepitas
Ingredients
1/3
cup sugar
2
tablespoons water
1
cup raw pepitas
1
tablespoon sugar
1/4
teaspoon salt
Directions
  1. Preheat oven to 325 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a small saucepan combine 1/3 cup sugar and water. Cook and stir over medium-high heat until sugar dissolves; remove from heat. Let mixture cool. In a medium bowl combine pepitas with cooled sugar mixture; toss well to combine. Spread in prepared baking pan. Sprinkle with 1 tablespoon sugar and salt. Bake for 15 to 20 minutes or until light brown and crisp, stirring twice. Let cool on baking sheet. Makes 2 cups.
Nutrition Facts (Cranberry-Pumpkin Scones with Sugared Pepitas)
    Per serving:
  • 544 kcal cal.,
  • 21 g fat
  • (11 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 119 mg chol.,
  • 401 mg sodium,
  • 82 g carb.,
  • 2 g fiber,
  • 47 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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