Rating: 3.27 stars
30 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 6
  • 30 Ratings

These holiday-special scones combine musky pumpkin, tangy cranberries and orange-scented glaze in totally terrific triangles. Pepitas are toasted pumpkin seeds, which are usually shelved with the bagged gourmet-type items in supermarket produce departments.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

bake:
15 mins to 20 mins at 400°
cool:
5 mins
prep:
30 mins
Yield:
8 large scones
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Cranberry-Pumpkin Scones with Sugared Pepitas

Ingredients

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Directions

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  • Preheat oven to 400 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • Spoon glaze over warm scones, spreading evenly. Sprinkle with some of the Sugared Pepitas* and, if desired, additional shredded orange peel. Serve warm.

Tips

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.

Nutrition Facts (Cranberry-Pumpkin Scones with Sugared Pepitas)

544 calories; total fat 21g; saturated fat 11g; polyunsaturated fat 3g; monounsaturated fat 6g; cholesterol 119mg; sodium 401mg; potassium 216mg; carbohydrates 82g; fiber 2g; sugar 47g; protein 9g; trans fatty acid 0g; vitamin a 2867IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 89mcg; vitamin b12 0mcg; calcium 121mg; iron 4mg.

Sugared Pepitas

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

30 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 6
Rating: 3 stars
11/20/2017
I followed the recipe exactly with a good outcome. The scones were really very tasty, though cakey and not dense (my preference). The pepitas were awful and I would skip them completely if making the recipe . again. I would also add more cranberries. The frosting was delicious, but I had to use additional orange juice and zest. I had way to much frosting on hand making the scones too sweet. Would probably half the recipe for the future.