Pumpkin Cranberry Scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup (1 stick) cold butter, cubed
• 1/2 cup pumpkin purée
• 1/3 cup heavy cream, plus more for brushing
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup dried cranberries
• For the glaze: 1 cup powdered sugar
• 2 tbsp maple syrup
• 1 to 2 tsp milk

Steps

1. Heat the oven to 400°F and line a baking sheet. Whisk the flour, brown sugar, baking powder, salt and spice in a large bowl.
2. Cut in the cold butter with your fingertips or a pastry cutter until it looks like coarse crumbs with some pea-size bits.
3. Whisk the pumpkin, cream, egg and vanilla and stir into the flour with the cranberries until just combined.
4. Turn onto a floured mat, pat into an 8-inch round about 1 inch thick, and cut into 8 wedges. Space them on the sheet and brush with cream.
5. Bake 18 to 20 minutes, until golden and firm at the edges. Cool 10 minutes.
6. Whisk the glaze ingredients until smooth and drizzle over the warm scones.

TipChill the cut scones 15 minutes before baking if the dough feels soft; they'll rise taller.