Pumpkin Scones

I woke up last Sunday morning feeling like a lazy morning in bed was highly needed. But, I also found myself with an itch to make something new. Scones were calling my name. And they needed to feel like late autumn. So I grabbed the canned pumpkin from our laundry room / pantry and decided some dried cranberries would be a great addition too. 

Between the raw sugar sprinkled on top to the soft morning window light streaming through the bedroom, that Sunday morning couldn't be beat. 

Now it's time for you to have an adventure and then take a load off.

Pumpkin Scones
*Adapted from America's Test Kitchen 

INGREDIENTS

• 2 cups flour
• 3 tablespoons sugar (plus some raw sugar for dusting on top)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/4 inch pieces 
• 3/4 cup dried cranberries 
• One 15 ounce can pumpkin 

DIRECTIONS

• Preheat the oven to 450 degrees F and line a baking sheet with parchment 
• Get your food processor out, pulse the flour, sugar, baking powder, and salt together for about 3 pulses. 
• Scatter the butter in the processor and pulse the mixture until it looks fine like cornmeal. 
• Transfer your mixture into a large bowl and add the dried cranberries. 
• Stir in the pumpkin using a spatula until the dough just begins to form. 
• Flour a surface on our your counter. Turn out the dough to that surface and knead until it forms a rough, sticky ball. 
• Mold the dough into a 9-inch cake pan. Pop it out, and get a large, sharp knife out. Cut the dough into 8 wedges. Lightly sprinkle the wedges with some raw sugar.
• Place the wedges on your baking pan and bake for 12-15 minutes. Should be golden brown. 

ProTip: wait until the scones are completely cooled until eating. The flavor is better that way!

Here's to more lazy Sundays ahead.

Cheers!