When I spent the summers preparing three meals a day for my father and his crew, this dish added flavor to the bland breakfast sausage. In addition, lamb can be used in place of the pork.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 10 scones |
Ingredients
- 2 cups unbleached all-purpose flour
- ⅓ cup lightly packed brown sugar
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter
- ½ cup pumpkin puree
- ½ cup coarsely chopped fresh cranberries
- ⅓ cup sour cream
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt together in a bowl. Cut in butter using a pastry cutter until the mixture looks like oatmeal.
- Add pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla extract to the flour mixture and gently combine using a fork. Roll dough out onto a floured surface and form a rectangle. Cut into 10 triangles or squares and place on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
- Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
- Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.
- For sweeter scones, increase white sugar to 1/4 cup.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 276 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I used dried cranberries and also added a little orange zest.