Ingredients
10
10 servings
- •2 cups unbleached all-purpose flour
- •0.33333334326744 cup lightly packed brown sugar
- •2 tablespoons white sugar
- •1 tablespoon baking powder
- •0.75 teaspoon ground cinnamon
- •0.5 teaspoon ground ginger
- •0.25 teaspoon baking soda
- •0.25 teaspoon salt
- •6 tablespoons unsalted butter
- •0.5 cup pumpkin puree
- •0.5 cup coarsely chopped fresh cranberries
- •0.33333334326744 cup sour cream
- •3 tablespoons milk
- •1 teaspoon vanilla extract
- •0.5 cup powdered sugar
- •1 tablespoon milk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt together in a bowl. Cut in butter using a pastry cutter until the mixture looks like oatmeal.
- Add pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla extract to the flour mixture and gently combine using a fork. Roll dough out onto a floured surface and form a rectangle. Cut into 10 triangles or squares and place on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
- Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
- Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.
Nutritional Facts
Per 10 servings
- Calories: 243
- Carbohydrate: 38g
- Fat: 9g
- Fiber: 1g
- Protein: 3g
- Sugar: 17g
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