Pumpkin Cranberry Scones

From the blog For Love of the Table

2 c. all-purpose flour (230 grams)

1 T. baking powder

6 T. Sugar

3/4 t. salt

1 t. cinnamon

1/2 t. ground ginger

1/4 t. ground cloves

1/4 t. nutmeg

4 T. Unsalted butter, chilled and cut into small pieces

3/4 c. dried cranberries

6 T. pumpkin purée (95 grams)

2/3 c. heavy cream, plus more for brushing the formed scones

Turbinado Sugar

In a large bowl, combine the flour, baking powder, sugar, salt and spices. Using your fingers, or a pastry cutter, cut the butter into the dry mixture. Add the dried cranberries.

Whisk together the heavy cream and the pumpkin. Slowly stir the dry ingredients with a rubber spatula while gradually pouring in the cream-pumpkin mixture, continuing to stir until a soft, very shaggy dough is formed. If necessary, add more cream to help the dough come together. But be careful, the dough will go from looking too dry to being too wet to handle very quickly. It is better to err on the side of too dry.

Turn out the dough onto a lightly floured surface and knead 3 or 4 times, just to bring the dough together into a soft ball. Divide the ball of dough into two pieces. Use your hands to press each ball of dough into a disc that is 1-inch thick. With a sharp, floured knife, cut each disc into 6 wedges and place the wedges an inch or so apart on an un-greased or parchment-lined baking sheet. Brush each scone with some cream and sprinkle generously with the raw sugar. The scones may be baked immediately, but they are more tender and will be more well-shaped if chilled for 30 to 60 minutes before baking. This helps any gluten formed to relax and also firms up the butter.

Bake in the upper third of a preheated 425°oven until golden brown and springy to the touch—about 12 to 15 minutes.

Makes 12 small scones.

Notes:

For a larger scones, form all the dough into a single ball and pat out into a 1-inch thick round. Cut each round into 8 wedges.
If your oven has very strong bottom heat, either bake these in the upper third of the oven…or use and insulated baking pan (or two pans stacked together).
To work ahead...or simply have the option to bake one or two at a time...mix and form the scones, then place the pan in the freezer until the scones are frozen solid. Transfer to freezer bags. To bake, place the scone(s) on an appropriate-sized baking sheet and bake in a preheated 375-degree oven until golden brown and springy to the touch...about 25 minutes. The frozen, unbaked scones will keep in the freezer for 6 weeks.

As published on forloveofthetable.com