My Pumpkin Scones with Cranberry Icing have a wonderful pumpkin pie flavor, and filled with toasted pecans and dried cranberries, then iced with a delicious Cranberry Icing.
Let’s BAKE!
INGREDIENTS:
SCONES
1/2 cup butter
1 3/4 cups unbleached flour
1/2 cup whole wheat pastry flour
1/4 cup brown sugar, packed
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
3/4 teaspoon salt
1 egg
1/2 cup pumpkin, canned, or fresh puree
1/3 cup nonfat milk
FILLING
2 tablespoons butter, melted
1/3 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 cup pecans, chopped and toasted
1/4 cup Craisins
ICING
2 tablespoons craisins
1/2 cup boiling water
1 cup sifted powdered sugar
1 tablespoon butter
1 tablespoon milk
1 teaspoon vanilla
DIRECTIONS:
Preheat oven to 400 degrees F. Grate butter and put in freezer.
In a large bowl, whisk together both flours, 1/4 cup brown sugar, baking powder, 1-1/2 tsp. pumpkin pie spice, baking soda and salt. Mix in frozen-grated butter into flour mixture, until all the butter is coated with the flour mixture. Set aside.
In a small bowl, combine egg, pumpkin and milk. Add pumpkin mixture to the flour mixture, mixing until it forms a loose ball (do not over mix).
Place dough on a heavy floured board and roll into a 12-inch square. Fold into thirds, and then fold into thirds the other direction (you should have a square). Put dough on a floured plate and put into freezer uncovered for 5 minutes.
While dough is in freezer, mix together 1/3 cup brown sugar, cinnamon, and 1/2 tsp. pumpkin pie spice; set aside.
Place dough on a heavy floured board; roll into a 12-inch square. Brush with 2 Tbsp. melted butter, then spread with brown sugar mixture, covering the entire dough. Sprinkle pecans and 1/4 cup Craisins over brown sugar mixture.
Roll dough into a cinnamon roll, keeping as tight as possible without tearing. Cut dough into 12 rounds and place on a parchment lined baking sheet.
Bake at 400 degrees F for 15-18 minutes. Remove scones with parchment paper onto a cooling rack to cool completely.
ICING
While the scones are cooling, rehydrate 2 Tbsp. Craisins by placing them in 1/2 cup boiling water; let stand 10 minutes, then drain Craisins; then coarsely chop. Whisk together powdered sugar, butter, milk, vanilla and Craisins, until smooth. Spread icing on cooled scones.
Enjoy!
