Cranberry-Pumpkin Scones with Sugared Pepitas


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.

Cranberry-Pumpkin Scones with Sugared Pepitas
Photo: Jason Donnelly
Prep Time:
30 mins
Bake Time:
15 mins
Cool Time:
5 mins
Total Time:
30 mins
8 large scones


  • 2 ½ cup all-purpose flour

  • ¼ cup packed brown sugar

  • 2 teaspoon baking powder

  • 1 ½ teaspoon pumpkin pie spice

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup butter, cut up

  • ½ cup dried cranberries

  • 2 eggs, lightly beaten

  • ½ cup half-and-half, light cream, or milk

  • ½ cup canned pumpkin

  • 1 egg, lightly beaten

  • 1 tablespoon water

  • 2 cup powdered sugar

  • 1 tablespoon butter, softened

  • 2 teaspoon finely shredded orange peel

  • 2 tablespoon orange juice

  • 1 recipe Sugared Pepitas (desired amount)

  • Finely shredded orange peel (optional)

Sugared Pepitas

  • cup sugar

  • 2 tablespoon water

  • 1 cup raw pepitas

  • 1 tablespoon sugar

  • ¼ teaspoon salt


  1. 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.

  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.

Sugared Pepitas

  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.

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 (per serving)

544 Calories
21g Fat
82g Carbs
9g Protein
Nutrition Facts
Calories 544
% Daily Value *
Total Fat 21g 27%
Saturated Fat 11g 55%
Cholesterol 119mg 40%
Sodium 401mg 17%
Total Carbohydrate 82g 30%
Total Sugars 47g
Protein 9g
Vitamin C 3.5mg 18%
Calcium 121.2mg 9%
Iron 4mg 22%
Potassium 216mg 5%
Folate, total 88.7mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.