Growing up in England, we didn’t celebrate thanksgiving, but having lived in the states for nearly 10 years , I’ve decided it’s time to start some of my own Thanksgiving traditions. One of which is Thanksgiving Breakfast. Something buttery and indulgent that makes the kitchen smell of Fall is a must. So, Pumpkin Cranberry scones with cinnamon butter is now on my new morning menu. It’s the perfect way I can bring a little of my British heritage (scones and clotted cream!) together with my adopted American life (pumpkins galore!).
I have wonderful, warm memories eating buttery Pumpkin Scones at Alice’s Tea Cup when I lived in NYC. They were the perfect remedy on a blustery, cold Fall morning. So this is my little ode to Autumn in New York. Enjoy your Thanksgiving morning!
Serve scones with cinnamon butter, and any extras you like- clotted cream, jam, and a hot cup of tea.
1/2 cup granulated sugar
2 tsp. baking powder
1 tsp ground ginger
1/2 tsp. ground nutmeg (or freshly grated is even better)
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp ground cloves
1/4 tsp. baking soda
2 1/4 cups all-purpose flour (plus extra for surface)
1 1/2 sticks cold unsalted butter
1/2 cup dried cranberries
1 large egg
3/4 cup canned pure pumpkin
Milk for brushing
1/2 stick unsalted butter (room temp)
1 tsp. maple syrup
3/4 tsp. ground cinnamon
1/4 tsp kosher salt
What to do:
Mix butter, maple syrup, cinnamon, and salt in a small bowl. Cover and Chill in fridge.
Whisk sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda and 2 cups of flour in a large bowl.
On a box grater, using the large holes, grate in the cold butter tossing to coat the dry ingredients as you go.
Mix in egg, pumpkin and toss in cranberries,
Transfer the dough to a highly floured surface. Take small handfuls of dough and pat into a circular shape (this doesn’t need to be need too neat- a little rustic look is alright). (Another way is to lay the dough out into a 1 1/2″ thick disk and cutting into 8 wedges) – It just depends how you like your scones shaped.
Transfer scones to a parchment lined baking sheet and freeze until firm, 30 minutes
Preheat oven to 400 degrees F.
Brush scones with milk.
Bake until golden brown about 25-30 minutes.