Pumpkin Spice Cranberry Scone Recipe with Homemade Butter
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fast and easy scones that will keep well in the refrigerator overnight so you can bake them in the morning before school or on a holiday morning.
  • ¾ cup apple cider or orange juice
  • 1 cup dried cranberries
  • 4 cups all purpose flour
  • ¾ cups sugar
  • 1½ tablespoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1½ teaspoon pumpkin pie spice
  • may substitute 1 teaspoon cinnamon and ½ teaspoon nutmeg)
  • 2 sticks (1 cup) unsalted butter, very cold
  • 15 ounces pumpkin puree
  • ½ cup buttermilk
  • ¼ cup whipping cream
  1. Directions:
  2. Heat apple cider in microwave for 15 to 30 seconds.
  3. Pour cider over cranberries, set aside.
  4. Stir flour with a fork to "fluff" up the flour. Gently spoon flour into a measuring cup and level off with the back of a knife. Measure four cups of flour into a large bowl or food processor.
  5. Add sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice or cinnamon and nutmeg.
  6. Cut cold butter into half inch cubes. Use a pastry blender or your fingers to blend the butter into the flour. If using a food processor, pulse the butter into the flour until it looks like coarse sand and has pea-sized lumps.
  7. Gently mix pumpkin puree into the flour mixture. Be careful not to over mix and melt the butter.
  8. Add buttermilk and whipping cream a little at a time while mixing (or pulsing in the food processor). If your pumpkin puree is very moist, you may not need all the liquid. Mix until the dough begins to come together in a ball.
  9. Drain cranberries and fold into the dough.
  10. Turn the dough out onto a large piece of plastic wrap. Shape into a rectangle, wrap in plastic and chill at least one hour or over night.
  11. Remove the dough from the refrigerator and pat out to about one inch thick. Cut into six squares, then cut the squares in half diagonally to form triangles.
  12. Place on an ungreased baking sheet and bake at 425 for 15 to 20 minutes until lightly golden brown.
  13. Cool on a wire rack.
  14. Mix powdered sugar, milk and orange flavoring to make glaze.
  15. Drizzle glaze over scones that have cooled.
  16. Makes 12 scones
Homemade Butter 1 to 2 cups heavy cream (make sure it is not ultra-pasteurized, if possible) 1 or 2 jars with a very tight lid (canning jar, mayonnaise jar or other) Directions: Place heavy cream in a jar with a tight lid that can be easily handled by children. A canning jar or mayonnaise jar works well. Make sure the jar is only ⅓ to ½ of the way filled so the cream has room to move freely in the jar. Shake the jar until the solids separate and form a ball in the jar. It took me 20 minutes of constant shaking. It will take less time and have a more "buttery" flavor if you use cream that is only "pasteurized" not "ultra-pasteurized." Pour off any liquid from the butter and chill before dinner.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/pumpkin-spice-cranberry-scone-recipe-with-homemade-butter/