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Cranberry-Pumpkin Scones with Sugared Pepitas

Yield: 8 large scones
Prep 30 mins Bake 400°F 15 mins to 20 mins Cool 5 mins
Cranberry-Pumpkin Scones with Sugared Pepitas
Ingredients
  • 2 1/2  cups  all-purpose flour
  • 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
  • 2  cups  powdered sugar
  • 1  tablespoon  butter, softened
  • 2  teaspoons  finely shredded orange peel
  • 2  tablespoons  orange juice
  • 1  recipe Sugared Pepitas (desired amount)
  •  Finely shredded orange peel (optional)
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

Yield: 2 cups
Bake 325°F 15 mins to 20 mins
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)
  • cal. (kcal) 544,
  • Fat, total (g) 21,
  • chol. (mg) 119,
  • sat. fat (g) 11,
  • carb. (g) 82,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 47,
  • pro. (g) 9,
  • vit. A (IU) 2867,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 401,
  • Potassium (mg) 216,
  • calcium (mg) 121,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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