Pumpkin Cranberry Scones


½ cup granulated sugar

2 teaspoons baking powder

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

½ teaspoon kosher salt

¼ teaspoon ground cloves

¼ teaspoon baking soda

2 cups all-purpose flour, plus more for surface

¾ cup chilled unsalted butter

½ dried cranberries

1 large egg

½ cup canned pumpkin

¼ cup buttermilk, plus more for brushing

2 tablespoons raw sugar

Mix sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups of flour in a food processor.  Add the butter cut into small pieces and process until the butter resembles small peas.  Transfer dough to a mixing bowl and add cranberries, egg, pumpkin and buttermilk.  Mix until the dough comes together.  Transfer dough to a lightly floured surface and pat or roll into a 1 ½” thick disk.  Cut into 8 wedges and transfer to a parchment lined baking sheet.  Freeze at least 30 minutes.  Scones can also be kept frozen up to 3 months.  After the have frozen firm, transfer to a Ziplock bag and return to the freezer until you need them.

Preheat oven to 400.  Brush scones with buttermilk and sprinkle with raw sugar.  Bake until golden brown, 25-30 minutes.

Optional icing can be made with 1 cup of powdered sugar and enough orange juice or milk to make icing.  Drizzle over cooled scones.




**Recipe inspired by Beauty & Essex, NYC