Description
These Pumpkin Spice Cranberry Walnut Scones are a delightful fall treat combining warm pumpkin spice flavors with tart cranberries and crunchy walnuts, topped with a smooth cream cheese frosting. Perfect for breakfast or an afternoon snack.
Ingredients
Scale
Scones
- 2 cups all-purpose flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon pumpkin spice
- 4 tablespoons unsalted butter, cold and cubed
- ¾ cup pumpkin puree
- 4 tablespoons milk
- ½ cup dried cranberries, coarsely chopped
- ½ cup walnuts, coarsely chopped
- ¼ cup turbinado sugar
Cream Cheese Frosting
- 4 oz cream cheese
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 425°F. Line a baking sheet with parchment paper and set it aside to prepare for baking the scones.
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, and pumpkin spice until well combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your hands to crumble the butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients and Mix: Stir in the pumpkin puree, milk, dried cranberries, and chopped walnuts. Fold the dough gently until all ingredients are evenly incorporated and a sticky dough forms.
- Shape Dough: Divide the dough into two equal halves. Shape each half into a circle about ½-inch thick on a floured surface, wetting your fingers with cold water to handle the sticky dough.
- Cut Scones: Using a knife, cut each dough circle into 6 even triangular pieces, making a total of 12 scones. Place the scones on the prepared baking sheet, spacing them apart.
- Sprinkle Sugar: Lightly sprinkle the tops of the scones with turbinado sugar to add a sweet crunchy topping.
- Bake: Bake the scones in the preheated oven for 15 minutes, or until the edges turn a beautiful golden brown. Remove from oven and place on a cooling rack to cool completely.
- Prepare Frosting: In a bowl, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Add 1 to 2 tablespoons of milk to thin to desired consistency.
- Frost Scones: Once the scones are completely cooled, use a spoon to drizzle the cream cheese frosting over the scones before serving.
Notes
- Use cold butter and cold water when shaping the dough to ensure tender, flaky scones.
- To make the dough easier to handle, chill it briefly if it becomes too sticky.
- Substitute walnuts with pecans or omit nuts to suit your preference.
- Dried cranberries can be soaked in warm water for 10 minutes to plump if desired.
- For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.
- Store baked scones in an airtight container for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 scone
- Calories: 300 kcal
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
