Pumpkin Spice Cranberry Scones

The change of environment into vibrant colors and the decline of temperatures with a crisp cold breeze always pairs well with the warmth from your oven and the aroma of spices filling your whole house. Even though summer always seems to leave before you can catch those last bright rays, those which fade into the cold, gray clouds all too soon, autumn also brings with it many wonderful things- enter pumpkins! 

Now don't just let these orange beauties go to waste; bring some in home for these spiced up scones, crispy and flaky with a bite into the sweet glaze, balanced by the tartness of the cranberries. Enjoy your mid mornings with these scones and your favorite tea or coffee.

INGREDIENTS:

Scones:

11/3 Cups Flour

1/4 Cup Cold Butter

1/2 Cup Pumpkin Puree

1/4 Cup Dried Cranberries/Craisins

1 Egg

1 Tblsp Yogurt

1 Tblsp Cold Water

1/3 Cup Sugar

2 Tsp Baking Powder

1/2 Tsp Baking Soda

1 Tsp Cinnamon Powder

A Pinch Clove Powder

A Pinch Grated Nutmeg

1/6 Tsp Ginger Powder

1/4 Tsp Salt

1/2 Tsp Vanilla Extract (Optional)

Glaze:

1/2 Cup Powdered Sugar

1/4 Tsp Cinnamon Powder

1/2 Tblsp Melted Butter

1 Tblsp Milk

METHOD:

SCONES:

 Preheat oven to 400 degrees. Line a cookie sheet with parchment paper or aluminum foil, then grease it and dust with flour.

 In a medium bowl mix the flour, sugar, baking powder, baking soda and all the spices. To this add the butter cut into small cubes and mix with a fork or pastry cutter to resemble a coarse meal.

In the other bowl, beat the egg with pumpkin puree, yogurt, cold water, and vanilla essence.

Pour this mix to the dry ingredients and mix untill well incorporated.

Finally add the cranberries and mix well. Do not knead the flour mix. Transfer to a floured surface and spread into a 8" disc.

Place this onto the prepared sheet and cut into 8 or 12 (preferable) wedges and bake for about 14 mins or until the surface turns slight brown.

Cool down for five mins before applying glaze.

GLAZE: Mix together cinnamon and powdered sugar, then add the melted butter and milk to form glaze. 

If you prefer more glaze you can double the quantity. Or serve half the pieces with glaze and leave the rest plain. It tastes equally good.