Sweet Pumpkin Cranberry Scones

I used to think scones were just dry, crumbly things you got at coffee shops that needed way too much butter to taste good. That’s because I’d never made them fresh at home. Store-bought scones sit around for who knows how long, losing all their moisture.

Real scones, though? They’re supposed to be tender and just a little crumbly, with a nice golden outside. These pumpkin cranberry ones are perfect for fall mornings when you want something cozy but not too sweet. The pumpkin keeps them moist, and the cranberries add just enough tartness to balance everything out.

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What Kind of Pumpkin Puree Should I Use?

For these scones, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of flavors in your recipe. Look for canned pumpkin puree that lists only pumpkin as the ingredient, like Libby’s 100% Pure Pumpkin. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but honestly, the canned stuff works just as well and saves you time. Just make sure to give the can a good stir before measuring, as the puree can separate a bit while sitting on the shelf.

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Options for Substitutions

These scones are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Fresh cranberries: If fresh cranberries aren’t available, dried cranberries work great too – just use about ⅓ cup since they’re more concentrated. You can also try chopped dried cherries or even mini chocolate chips for a different flavor.
• Pumpkin puree: Sweet potato puree or butternut squash puree make excellent substitutes. You could also use applesauce, though the flavor will be milder and you might want to add a pinch more cinnamon.
• Sour cream: Greek yogurt works perfectly as a 1:1 swap, or you can use heavy cream if that’s what you have on hand.
• Brown sugar: White sugar works fine, though you’ll lose some of that caramel-like depth. If using white sugar, add an extra pinch of cinnamon to make up for the flavor difference.
• Ground ginger: No ground ginger? Try a pinch of nutmeg or allspice instead, or just add a bit more cinnamon.
• Unsalted butter: Salted butter works too – just reduce the added salt to a pinch. Cold coconut oil can work for dairy-free scones, but make sure it’s solid when you cut it in.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin cranberry scones is overworking the dough, which leads to tough, dense scones instead of the light, flaky texture you want – mix just until the ingredients come together and stop there.

Another common error is using butter that’s too warm or melted, so make sure your butter is cold and cut it into small cubes before working it into the flour mixture until it resembles coarse crumbs.

Don’t skip patting your cranberries dry before adding them to the dough, as excess moisture can make your scones soggy, and be careful not to overmix once you add the wet ingredients to avoid developing too much gluten.

For perfectly shaped scones, pat the dough into a circle on a floured surface and cut into wedges with a sharp knife rather than twisting, which can prevent them from rising properly in the oven.

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What to Serve With Pumpkin Cranberry Scones?

These pumpkin cranberry scones are perfect for a cozy fall breakfast or afternoon tea break, and they pair beautifully with a hot cup of coffee or spiced chai tea. I love serving them alongside some whipped butter or cream cheese for spreading, which really complements the warm spices and tart cranberries. For a more indulgent treat, try them with a dollop of maple butter or even some pumpkin butter if you can find it. They also make a great addition to a brunch spread with fresh fruit, yogurt, and maybe some crispy bacon on the side.

Storage Instructions

Keep Fresh: These pumpkin cranberry scones taste best when stored in an airtight container at room temperature for up to 3 days. I like to wrap them individually in plastic wrap if I’m planning to grab them for breakfast throughout the week. Just keep them away from direct sunlight so they don’t dry out.

Freeze: You can freeze these scones for up to 3 months, either baked or unbaked! If freezing unbaked, shape them and place on a baking sheet until solid, then transfer to a freezer bag. For baked scones, wrap them well and freeze without the glaze – add that fresh when you’re ready to serve.

Warm Up: To bring back that fresh-baked taste, warm your scones in a 300°F oven for about 5-8 minutes. If they’re frozen, let them thaw at room temperature first, then warm them up. The cranberries get nice and juicy again, and they taste almost as good as when they first came out of the oven.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1580-1720
• Protein: 20-24 g
• Fat: 56-65 g
• Carbohydrates: 250-270 g

Ingredients

For the scones:

• 2 cups unbleached all-purpose flour
• 1/3 cup packed brown sugar
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp baking soda
• 1/4 tsp salt
• 6 tbsp unsalted butter
• 1/2 cup pure pumpkin puree
• 1/2 cup roughly chopped fresh cranberries
• 1/3 cup sour cream
• 3 tbsp milk
• 1 tsp vanilla extract

For the glaze:

• 1/2 cup confectioners’ sugar
• 1 tbsp milk

Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

While the oven is heating, lightly grease a baking sheet to prevent the scones from sticking during baking.

Step 2: Make the Dry Mixture and Cut in Butter

• 2 cups unbleached all-purpose flour
• 1/3 cup packed brown sugar
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp baking soda
• 1/4 tsp salt
• 6 tbsp unsalted butter

In a large bowl, combine the all-purpose flour, packed brown sugar, granulated sugar, baking powder, ground cinnamon, ground ginger, baking soda, and salt.

Mix these dry ingredients together until well blended.

Next, add the unsalted butter.

Cut the butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse oatmeal.

I find chilling the butter beforehand makes this step even easier and results in a flakier scone.

Step 3: Add Wet Ingredients and Shape the Dough

• 1/2 cup pure pumpkin puree
• 1/2 cup roughly chopped fresh cranberries
• 1/3 cup sour cream
• 3 tbsp milk
• 1 tsp vanilla extract

To the dry and butter mixture from Step 2, add the pumpkin puree, roughly chopped fresh cranberries, sour cream, 3 tablespoons of milk, and vanilla extract.

Gently mix everything together with a fork until the dough just comes together, being careful not to overmix.

Turn the dough out onto a lightly floured surface.

Pat and shape it into a rectangle about 1 inch thick.

Cut the dough into 10 triangles or squares and arrange them on the prepared baking sheet.

Step 4: Bake the Scones

Place the shaped scone dough onto the greased baking sheet.

Bake in the preheated oven until the scones are golden brown, about 15 to 20 minutes.

Remove them from the oven and let them cool on the baking sheet for 10 minutes.

This resting time helps the scones set up for a perfect texture.

Step 5: Prepare the Glaze

• 1/2 cup confectioners’ sugar
• 1 tbsp milk

While the scones are baking, combine the confectioners’ sugar and 1 tablespoon of milk in a small bowl.

Stir until you get a smooth, thick glaze.

If you prefer a thinner glaze, add an extra splash of milk.

I usually taste and adjust for the perfect consistency.

Step 6: Glaze and Serve the Scones

Once the scones have cooled for about 10 minutes after baking, drizzle the glaze from Step 5 generously over the top of each one.

Serve the scones warm for the best experience.

Sweet Pumpkin Cranberry Scones

Delicious Sweet Pumpkin Cranberry Scones recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings 4

Calories 1650 kcal

Ingredients

  

For the scones:

• 2 cups unbleached all-purpose flour
• 1/3 cup packed brown sugar
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp baking soda
• 1/4 tsp salt
• 6 tbsp unsalted butter
• 1/2 cup pure pumpkin puree
• 1/2 cup roughly chopped fresh cranberries
• 1/3 cup sour cream
• 3 tbsp milk
• 1 tsp vanilla extract

For the glaze:

• 1/2 cup confectioners' sugar
• 1 tbsp milk

Instructions

 

• Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven is heating, lightly grease a baking sheet to prevent the scones from sticking during baking.
• In a large bowl, combine the all-purpose flour, packed brown sugar, granulated sugar, baking powder, ground cinnamon, ground ginger, baking soda, and salt. Mix these dry ingredients together until well blended. Next, add the unsalted butter. Cut the butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse oatmeal. I find chilling the butter beforehand makes this step even easier and results in a flakier scone.
• To the dry and butter mixture from Step 2, add the pumpkin puree, roughly chopped fresh cranberries, sour cream, 3 tablespoons of milk, and vanilla extract. Gently mix everything together with a fork until the dough just comes together, being careful not to overmix. Turn the dough out onto a lightly floured surface. Pat and shape it into a rectangle about 1 inch thick. Cut the dough into 10 triangles or squares and arrange them on the prepared baking sheet.
• Place the shaped scone dough onto the greased baking sheet. Bake in the preheated oven until the scones are golden brown, about 15 to 20 minutes. Remove them from the oven and let them cool on the baking sheet for 10 minutes. This resting time helps the scones set up for a perfect texture.
• While the scones are baking, combine the confectioners' sugar and 1 tablespoon of milk in a small bowl. Stir until you get a smooth, thick glaze. If you prefer a thinner glaze, add an extra splash of milk. I usually taste and adjust for the perfect consistency.
• Once the scones have cooled for about 10 minutes after baking, drizzle the glaze from Step 5 generously over the top of each one. Serve the scones warm for the best experience.