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Cranberry-Pumpkin Scones with Sugared Pepitas

  • Makes: servings
  • Prep: 30 mins
  • Bake: 15 mins to 20 mins 400°F
  • Cool: 5 mins

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

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 ,
  • 21 g fat
  • (11 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 119 mg chol. ,
  • 401 mg sodium ,
  • 82 g carb. ,
  • 2 g fiber ,
  • 47 g sugar ,
  • 9 g pro.

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