I hope everyone is taking the time to enjoy this Season that goes by so quickly! Christmas is less than a week away and I’m trying to savor every moment.
This scone recipe would be a perfect Christmas morning breakfast. I know a lot of people eat a large Christmas dinner later on in the day and this is a perfect light breakfast to take the edge off :). I used to skip breakfast when I was single and didn’t have kids – but I’ve learned to make it a priority.
As soon as I saw this recipe I knew I needed to make it – or some version of it.
You can really use whatever flour your want. Whole wheat, white whole wheat or a gluten free blend. I used a gluten free blend that I normally use just for pancakes. It worked really well. However – I’ve been rethinking the gluten free blend for quite awhile and I need to sit down and really look at it. I always buy non-GMO/organic flours. For some reason I just think they are healthier than shoving your face full of pasty white rice flour just because it’s gluten free, you know? I’m not gluten intolerant, so that makes all the difference. I do feel better off lots of starches…it’s always something 🙂
I love using fresh cranberries in this recipe. They need to be chopped up in pretty small pieces.
I left a few chunks and received a few puckers.
I flattened and cut mine out on the same parchment paper I baked them on.
I brushed them with some cream and sprinkled them with a little bit of raw sugar.
And they did make the house smell so good.
- Cinnamon Butter:
- ½ cup Kerrygold unsalted butter, room temp
- 2 T maple syrup
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup sucanat or coconut sugar
- 2 tsp baking powder
- 1 tsp ground ginger
- ½ tsp grated nutmeg
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp baking soda
- 2 cups organic flour or gluten free blend flour
- ¾ cup chilled unsalted Kerrygold butter
- ½ cup chopped cranberries
- 1 egg
- 1 cup pure pumpkin
- ¼ cup sour cream
- cream for tops of scones
- 2 T raw sugar
- Whip the butter, maple syrup, cinnamon and salt together and set aside.
- Preheat oven to 400.
- Whisk sucanat, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl.
- Cut the butter in the dry ingredients.
- Add in cranberries.
- Mix in egg with pumpkin, and sour cream.
- Transfer dough to a baking sheet lined with parchment paper.
- Pat into a 1½”-thick disk.
- Cut into 8 wedges.
- Brush scones with cream and sprinkle with raw sugar.
- Bake until golden brown, 20–25 minutes.
- Serve with cinnamon butter.
This recipe was adapted from Bon Appetit’s recipe.