Pumpkin Cranberry Scones

I’m sitting and eating and eating and thinking about what to write for a post.
These are good. Even on the second day, but especially just warm from the oven. The amazing thing is that they are perfectly autumn and the moisture hasn’t given way to the little bricks that so many other scones can become.

I may have mentioned my favourite fall outings to the pumpkin patch, my Scottish roots and even my recent vacation. All of which brought me to my current gluttony of scones and tea.

Having arrived home after 2 1/2 weeks in the sun, one of my hoarded pumpkins wasn’t too happy about being hauled inside a little early. With signs of softness starting, I knew it wouldn’t store but since it was one of my favourite Galeux d’Eysines, I didn’t really mind carving in early.
These old French heirlooms are perfect for baking and savoury dishes.
Might be why these thing taste so good!

(That’s her in the middle, my Galeux d’Eysines in all her unspoiled glory.)


1 1/2 Cups Unbleached All Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Brown Sugar, lightly packed
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 Cup Cold Vegan Butter, cubed
3/4 Cup Pumpkin Purée, I used unseasoned, roasted Galeux d’Eysines, but canned is already drained
1/2 teaspoon Cinnamon, ground
Pinch Freshly Ground Nutmeg, about 1/8 tsp.
5 T Clementine or Orange Juice, 2 clementines
1/2 Cup Dried Cranberries

Preheat oven to 450ºF.
Drain any excess water from the pumpkin purée with a fine mesh sieve, if necessary.
Add the flours, baking powder, baking soda, salt, sugar, cinnamon and nutmeg, pulsing to sift.
Add the cold, cubed butter and pulse to a coarse bread-crumbly consistency.
Add the the pumpkin and clementine juice to combine.
Add the dried cranberries and pulse, just to incorporate throughout the dough.
Line a baking sheet with parchment paper.
With clean, floured hands, turn the dough out onto the parchment paper.
Pat the sticky dough into a workable 1″x8″ round and slice, with a floured blade, into 8 wedges.
Bake for 20 minutes or until tops have slightly goldened.

Allow to cool, only slightly, before eating.
Dust with confectioners sugar, if desired.

Brown Sugar Scones

In response to a quick visit from an old friend coming for tea, I naturally made for the kitchen. I’d set aside my quest for a recipe to use up the copious amounts of extra coconut I had from the Perfect Party Cake and thought that the best morning treat with tea would have to be scones.

My friend is a super baker, so as I thought for a bit about tea from porcelain and creative flavour combinations, yet still I settled on simplicity and tradition.

Scones are standard pantry fare using most ingredients typically on hand. One of those ingredients for scones and pastry alike is chilled shortening. For this, I like to keep mine in the freezer, so it’s ready and waiting to keep whatever my cold hands have in mind for it to make light and flaky.

The scones are lightly sweetened with brown sugar and maple syrup, making them slightly caramelly. Quick to put together, the batter is easy and forgiving.


2 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
1/4 Cup Dark Brown Sugar, loosely packed + 1 Tablespoon
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Cup Vegetable Shortening
3/4 Cup Soy Milk
1/2 Cup Maple Syrup

Preheat the oven to 400ºF.
Line a baking sheet with parchment paper.
In a large bowl, combine the flours, baking powder, baking soda, 1/4 cup of brown sugar and salt.
Add and cut in the shortening with either two knives or a pastry cutter to a coarse crumb texture.
Add the milk and maple syrup and stir well with a wooden spoon until the dough comes together, finishing up by hand if necessary to form a ball.
Transfer the dough ball to the parchment lined baking sheet and flatten to 3/4″.
Cut the dough into 8 wedges and sprinke with the 1 tablespoon of remaining brown sugar.
Bake for about 20 – 25 minutes or until golden.

For something a little extra, you could try a drizzling of maple glaze or for a vegetarian version, a little of my latest addictions, David Lebovitz easy recipe for Dulce de Leche.