By Kendra Nordin, Kitchen Report
Pumpkin cranberry scones)
2 cups self-rising flour
1/4 cup brown sugar (optional)
1 stick cold butter
Pinch of salt
1/4 cup dried cranberries
1/4 cup pumpkin pie filling
1 egg
1/4 cup + 1 tablespoon milk
For the icing:
1 cup confectioners’ sugar
1 teaspoon orange zest
Pinch of pumpkin pie spice
2 tablespoons milk
1. Preheat oven to 400 degrees F.
2. Combine flour, brown sugar (if you are using), and pinch of salt in a large bowl. Cut in butter and mix with fingertips until the flour resembles coarse crumbs. Stir in cranberries.
3. In separate bowl, whisk together pumpkin pie filling, 1 egg, and 1/4 cup milk.
4. Add to flour mixture and combine until all the flour is gathered.
5. Turn over dough onto a floured surface and knead about 10 times. Working quickly and lightly with your finger tips, pat the dough out into an 8-inch circle.
6. Using a pizza cutter, divide the circle into 8 wedges. Transfer onto an ungreased cookie sheet and brush the tops with the remaining tablespoon of milk.
7. Bake for 15 minutes or until the tops of the scones just begin to turn golden. Remove from oven and set on a wire rack over a piece of parchment paper and let cool for 10 minutes.
8. Combine the ingredients for the icing and drizzle over tops of scones once they have cooled slightly.
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