These Fresh Cranberry Pumpkin Scones are one of the only pumpkin things I’ll make during the Fall… I should probably come clean.
Fresh Cranberry Pumpkin Scones are the official scones of fall.
I’m not a huge lover of pumpkin. I’d pick just about any dessert over pumpkin pie, and if anyone ever put pumpkin in my coffee, I can’t promise that I wouldn’t punch them in the neck.
But still, it’s tough to resist the urge to play with pumpkin recipes this time of year, considering the all out pumpkin mania that occurs. It seems that every year, I get a craving for some kind of pumpkin something, and have to get in the kitchen to create it.
This year, it was a simple scone; slightly sweet, buttery, spiked with tart fresh cranberries, and are of course just a little bit pumpkin-y.
The addition of pumpkin to these scones makes them somewhat of a cross between a muffin and a scone; they’re less biscuit-y because of the moisture added by the pumpkin puree. But they’re still sturdy and great for dipping in your coffee. Or PSL if you’re into that type of thing.
To get the triangular cuts:
1. Cut an X from corner to corner
2. Cut down the middle horizontally and vertically
3. cut diagonally through each quarter so you have 16 triangles
Here’s a visual:
Pumpkin & Fresh Cranberry Scones
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 scones
- Category: muffins & scones
- Method: bake
Description
The official scones of Fall.
Ingredients
- 3 cups finely ground almond flour
- 1 cup arrowroot starch, plus more for dusting
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons grass-fed butter
- 2 eggs
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree
- 1 cup fresh cranberries, halved
- 1 teaspoon coconut sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, arrowroot, 1 teaspoon cinnamon, ginger, nutmeg, salt and baking soda.
- With a dough blender or 2 knives, cut in the butter until it resembles coarse crumbs
- In a medium bowl, mix together the eggs, maple syrup, and pumpkin puree.
- Pour the wet ingredients and the cranberries into the dry ingredients, and mix until combined.
- Turn the dough out onto the prepared baking sheet and dust your hands with arrowroot. Press the dough into a rectangle, about 8 inches by 10 inches, and about 3/4 inch thick.
- Mix together the coconut sugar and 1/4 teaspoon cinnamon and sprinkle on top.
- Dust a knife with arrowroot, and cut an X through the dough, from one corner to the other. Make two more perpendicular cuts through the center. Lastly, cut each quarter in half, so you wind up with 16 triangles (See pattern above)
- Bake for 18-22 minutes, until golden brown and somewhat firm to the touch. Allow to cool before separating the scones.
Keywords: pumpkin cranberry scones
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apelila says
WOW this looks moist and delicious. I thought scones were dry. Never been a pumpkin fan myself, but this looks like it needs to be my once a year.
zenbellyblog says
Scones are usually dry and a bit biscuit-like. These are moister because of the pumpkin, but not quite as moist as say a muffin. I hope you like them!
Anna says
is there something I could substitute for the butter? like maybe coconut oil or palm oil? I am suppose to avoid dairy
zenbellyblog says
Sure. I’m not sure how the result would be without trying it, but any other fat would work. I’d recommend palm shortening, lard or duck fat as my first picks.
Barbara says
I’ve made these three times now since discovering this recipe two weeks ago, (they are just that good!) Have made them both with palm oil and with butter and they came out delicious and fluffy each time. (I also have to admit that I have doubled the cranberries since we just love them and they turned out great.) Thanks for another fabulous recipe!
Jo Goren says
I made these. The,dough was a bit wet and I added a bit of almond flour to help,work it. Delicious a true treat . Thank you
zenbellyblog says
So glad you liked them, Jo! And sorry the dough wasn’t just right, but I’m happy you were able to fix it to work. I find that grain free flours range a lot in terms of absorbency, even batch to batch of the same brand sometime! Makes it tricky… Thanks for the nice note 🙂
Donna Knipp says
I might try to make these for a holiday party I am going to. There will be some vegans there so I would like to sub something for the butter. I understand you prefer palm oil in this circumstance but I have to tell you, I am not convinced there is such a thing as sustainable palm oil. I am going to take my chances with coconut oil.
Donna Knipp says
These are quite tasty. I’m going to make a second batch, and this time, I will try it without using parchment paper in the pan.
I’m hoping that will make the scones get a little browner as they cook. Do you think that will work? With the first batch I found that the dough was very slow to brown — I left it in the oven an extra 5 to 7 mins so it would get brown. And my oven is not slow.
I’m thinking the parchment paper slows down the browning. Do you agree? thx
zenbellyblog says
I think parchment might slow down browning, but it might just be the recipe. They’re moister than the average scone from the pumpkin, so don’t get quite the same crust that a regular scone does. A higher temp might do the trick.
Donna Knipp says
Thanks! So what would you suggest — 375 degrees for the full 22 mins?
zenbellyblog says
maybe check them after 18-20.
Donna Knipp says
thanks. I will try it like that.
Joyce says
These look delicious! Do they freeze well?
zenbelly says
Thank you! they do!
Melissa says
Another one of my FAV Zenbelly treats!! My girls asked for pumpkin chocolate chip, so I swapped out the cranberries and it’s amazing!! Also to reheat them, I pop them in my toaster or toaster oven! Keeps the texture better. SO good!
zenbelly says
I like the way your girls think! So glad you all love them <3