Pumpkin Scones with Cranberry Icing

I love Thanksgiving time.  Spending time with family and enjoying good food.  Some of my favorite foods at Thanksgiving are Pumpkin Pie, Pecan Pie and Cranberry Sauce.  I decided to put all of those flavors in one scone, my Pumpkin Scones with Cranberry Icing.

These scones have a wonderful pumpkin pie flavor and are filled with cinnamon and brown sugar, toasted pecans and cranberries.  Then I topped them with a delicious cranberry icing.

Let’s BAKE!



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


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


2 tablespoons craisins
1/2 cup boiling water
1 cup sifted powdered sugar
1 tablespoon butter
1 tablespoon milk
1 teaspoon vanilla


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.

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.


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