Seasons and Suppers · by Jennifer Maloney★ 5.0 (5)
Pumpkin Cranberry Scones
NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 12%
CARBS 47G49% OF CAL
4G FIBER21G OTHER21G TOTAL SUGAR
FAT 19G45% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced pumpkin scones studded with tart dried cranberries. Warm and crumbly, perfect for fall mornings or as an afternoon snack with coffee.
mainamericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 1/4 cups all-purpose flour (spooned and levelled)
- 1/4 cup brown sugar (packed (light or dark))
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt (reduce to 1/8 tsp if using salted butter)
- 1/2 cup butter (cold and cut into 8 pieces)
- 1/3 cup milk
- 1/2 cup canned pumpkin puree (not pie filling)
- 1 large egg
- 1/4 cup dried cranberries (chopped)
- 2 Tablespoons dried cranberries (finely chopped)
- 1/2 cup boiling water
- 1/2 cup salted butter (softened)
- 3 Tablespoons icing/confectioners' sugar
At a glance
PER SERVING · TIME 35M
CAL 19%·PRO 12%
CARBS 47G49% OF CAL
4G FIBER21G OTHER21G TOTAL SUGAR
FAT 19G45% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 269mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.