Ingredients:
2 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp. cinnamon
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 cup unsalted butter (1 stick) chilled
1/3 cup + 2 Tbsp. heavy cream, divided
1 large egg
1/2 cup canned pumpkin puree
1/2 cup light brown sugar
1 tsp. pure vanilla extract
1/2 cup diced cranberries
optional: course sugar for sprinkling
Orange Glaze:
1 cup powdered sugar; sifted
2 Tbsp. + 2 tsp. orange juice
2 Tbsp. orange zest
Directions:
Preheat oven to 400°F. Adjust baking rack to middle-low position.
Line a large baking sheet with parchment paper. Set aside
Whisk flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl. Grate chilled butter into flour mixture and combine with pastry cutter or fingers until mixture comes together in pea-sized crumbs.Add cranberries.
Set aside.
Whisk 1/3 cup heavy cream, egg, pumpkin puree, brown sugar, and vanilla extract in a small bowl. Pour over flour mixture and mix together until everything is moistened.
With floured hands, work the dough into a ball and transfer to floured work surface. Press into an 8-inch disc. Cut 8 equal wedges with a knife.
Place scones 2 inches apart and place on baking sheet. Brush scones with remaining 2 Tbsp. heavy cream with a pastry brush. Sprinkle with course sugar if desired.
Bake for 20-25 minutes or until lightly browned. Remove from oven and allow to cool while you prepare the orange glaze.
Mix glaze ingredients together till smooth. Pour over warm scones.
Eat up!
*Scones are best enjoyed right away!
Store at room temp or in the fridge up to 2 days.