Pumpkin Fruit Scones
Scones originated in Scotland and are traditionally served with clotted cream and jam as part of a cream tea.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Pumpkin Fruit Scones
Ingredients
Instructions
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Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and sugar.
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Cut the cold butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the pumpkin puree, egg, and milk. Pour the wet ingredients into the dry ingredients and stir until just combined.
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Gently fold in the dried cranberries and chopped walnuts.
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Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick.
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Cut the dough into 8 wedges and place them on a baking sheet lined with parchment paper.
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Bake for 12-15 minutes, or until the scones are golden brown.
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Remove from the oven and let the scones cool on a wire rack for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 12g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
