Oh yes my friends it is that time of year when the spicy warmth of pumpkin is everywhere. Like a large portion of the population I love Starbucks, what I don’t always love is the prices of baked goods. For the price of two you can buy enough ingredients to make a weeks worth for two people. This is where my search began.
Trolling around the internet like I do, I wanted to find a recipe similar to Starbucks Pumpkin Scones. I found one that had rave reviews and from a tried and trusted blogger Sweet Pea’s Kitchen. The recipes we have tried from her before were a great success. I knew these scones would be too. It was a complete success with just very slight changes, due to spices I had on hand.
My husband is the scone maker in our home, but I wanted to surprise him with these. I knew from the little tips he has told me how to make them turn out successful. It really is just as simple as not touching the mixture with your hands, and making sure you combine the wet/dry ingredients until just barely combined. If you over work the mixture the scones come out too cake like, and not brittle like a true scone.
It comes together quickly, and this recipe takes including cooking time less then 30 minutes. The hardest part is waiting for them to cool before you dive in. My husband was taunted by the smell of them cooking and picked a hot one off the tray when it came out. Good sign of a successful recipe.
Having a fresh scone with your morning coffee just would brighten anyone’s mood. If you are like us the scones at Starbucks, the grocery bakery, and other tempting locations always seem great and still often lack something. They tend to be dry, or tough and not delicate and often either too sweet or not sweet enough. This recipe however is perfection slight delicateness, moisture, sweetness, everything a scone should be, the flavor is perfect balance. I hope you give these a try, you maybe surprised at exactly how easy they are to make and not intimidating as most people think or fear.
Cranberry Lemon Scones
- 2 tbsp. freshly grated lemon zest (two whole lemons)
- 2 ½ cups all-purpose flour
- ½ cup plus 2 tbsp. sugar, divided
- 1 tbsp. baking powder
- ½ tsp. salt
- 6 tbsp. cold unsalted butter, cut into bits
- 1 cups dried cranberries, chopped coarse
- 1 large egg
- 1 large egg yolk
- 1 cup heavy cream
Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silpat.
Whisk the lemon zest, flour, 1/2 cup of sugar, baking powder and salt together in a large bowl until combined. Using a dough blender cut the butter into the flour mixture until it resembles a coarse meal. (We don’t have a food processor so we used a dough blender to mix, the trick to scones is handle as little as possible! Melting the butter with your body heat makes the scone tough.)
In a small bowl, toss together fresh cranberries and 2 tablespoons sugar, and stir into flour mixture.
In another small bowl, lightly beat egg and yolk. Stir in cream. Add the egg mixture to the flour mixture and fold in until just combined and all dry ingredients are moistened. The dough will be tacky and sticky but try to handle it as little as possible.
Place a piece of parchment paper on your work surface. Lightly dust the parchment with flour. Turn your scone dough onto the parchment and with a silicone spatula, using your hands when needed, press into a large disk about 1″ thick. Using a round biscuit cutter cut out the scone shapes and place on your baking sheet, about two inches apart. When you get down to the little scrap bits of dough don’t repress into a disk. Place your biscuit cutter on the baking sheet and press the dough into the cutter to form the scone, forming a 1″ thick scone. Repeat this until all the dough is used.
Makes around 12 scones.
Bake on the middle rack of the oven about 15-20 minutes or until a pale golden color.
If desired: Brush scone lightly with milk and sprinkle with sugar before baking.
To Freeze: After you have shaped the scones on the baking sheet, place in the sheet into the freezer until frozen. Once dough is frozen place in a freezer bag. Add 5-8 min baking time if baking scones directly from the freezer.
Adapted: Smitten Kitchen