Description
These Pumpkin Spice Cranberry Walnut Scones are a perfect autumn treat, featuring a tender, spiced pumpkin-flavored dough studded with tart cranberries and crunchy walnuts. Topped with a creamy, sweet cream cheese frosting, they make a delightful breakfast or snack that captures the flavors of fall.
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 (220°C) and line a baking sheet with parchment paper. Set it aside for later.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, and pumpkin spice until evenly mixed.
- Add Butter: Cut the cold unsalted butter into the dry ingredients using a pastry cutter or crumble it with your hands until the mixture resembles coarse crumbs.
- Incorporate Wet Ingredients and Mix-ins: Stir in the pumpkin puree, milk, chopped dried cranberries, and chopped walnuts. Fold the dough gently until all ingredients are evenly combined. The dough will be sticky, so keep a bowl of cold water nearby to wet your fingers for easier handling.
- Shape and Cut Dough: Divide the dough into two equal halves. Shape each half into a circle about ½-inch thick on a floured surface or parchment paper. Cut each circle into 6 equal wedges, forming 12 scones in total. Place the scones onto the prepared baking sheet.
- Add Sugar Topping: Sprinkle the tops of the scones with turbinado sugar to add a sweet crunch once baked.
- Bake: Bake the scones in the preheated oven for 15 minutes, or until the edges turn a beautiful golden brown. Remove from the oven and place on a cooling rack to cool completely before frosting.
- Prepare Frosting: While the scones cool, beat together the cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy. Add 1 to 2 tablespoons of milk to thin out the frosting to your desired consistency.
- Frost and Serve: Using a spoon, drizzle the cream cheese frosting over the cooled scones. Serve and enjoy your delicious Pumpkin Spice Cranberry Walnut Scones!
Notes
- Keep the butter cold until mixing to ensure flaky, tender scones.
- If dough is too sticky, lightly flour your hands or work surface.
- Use canned or homemade pumpkin puree for best flavor.
- You can substitute walnuts with pecans or almonds if preferred.
- For dairy-free frosting, use dairy-free cream cheese and butter alternatives.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
