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Pumpkin Cranberry Scones

I developed these Mini Pumpkin Cranberry Scones when Fall was flirting with Summer and stores started marketing pumpkin spice everything!  These tasty morsels satisfy my cravings, and I’m sure they’ll do the same for you!  Enjoy any time of day—breakfast, afternoon tea, or dessert.

Prep Time: 10 minutes

Freeze Time:  20 minutes

Cook Time:  12 minutes

Yield:  30; 2-inch scones




  • 2 ¾ cups unbleached all-purpose flour
  • ⅓ cup white granulated sugar
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup (1 stick) cold, unsalted butter, cut into ½-inch cubes
  • 1 cup dried cranberries, rough chopped
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons pumpkin butter, or substitute 2 tablespoons pumpkin puree plus 1/2 teaspoon pumpkin pie seasoning
  • ½ cup whole milk, divided


  • ½ cup confectioners’ sugar
  • 2 tablespoons spiced rum, or substitute water
  • Decorative sugar or pumpkin pie spice, optional


In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Work in the butter just until the mixture is unevenly crumbly. It’s okay for some larger chunks of butter to remain unincorporated. Stir in the chopped cranberries until evenly incorporated.

In a separate mixing bowl, whisk together the eggs, vanilla, pumpkin butter, and ¼ cup milk.

Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk one tablespoon at a time until the dough comes together and is not too dry.

Working on a heavily floured surface, divide the dough into five round discs about 4 inches in diameter and about 3/4 of an inch thick. Make sure the surface beneath the dough is very well floured. Cut each disc into six triangles (like cutting a pizza – cut down the middle, then turn 45 degrees and cut down the middle, repeat). This is all easily accomplished with a rolling pizza wheel or sharp knife.

Transfer the scones to a parchment-lined baking sheet. They can be placed fairly close together as they will not spread during baking.

Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425° F.

Bake the scones for 12 to 14 minutes or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool on the pan.

Make the glaze by stirring together the sugar and rum (or water) in a small bowl.

Place the scones on a rack set over parchment to catch any drips from the icing. Using a small whisk, spoon, or an icing bag filled with icing, drizzle the icing over the scones. Sprinkle with decorative sugar or pumpkin pie seasoning if desired. Allow the glaze to set before serving.

Scones can be kept in an airtight container at room temperature for a week.