Just like people, sometimes websites get a virus. Some very rude people who have nothing better to do with their time tried to infect this website. Thanks to my blog pro Lauren and the good people at both Go Daddy and Flywheel, I am back with recipes and photos.
Let’s bake some pumpkin scones! Last year’s easy drop scone recipe was a reader favorite, so I decided to make a fall version with spicy pumpkin pie spice, pumpkin and cranberries. Slightly salty sunflower seeds add the perfect crunch. If you don’t like pumpkin, simply leave out the pumpkin flavors altogether and bake some yummy cranberry sunflower seed scones.
This recipe can be dairy free, vegan and gluten free. Gluten free bakers: use a gluten free mix and add xanthum gum for extra thickening power.
If you have read this post until the end, thank you!
My goal is to provide easy, adaptable recipes that will make your cooking and baking fun. If you make this or any of my recipes, please tag your creations with #diginwithdana and leave comments below. Dig in!
Serves: 26 minis
- 1½ cups all purpose flour or gluten free flour blend + 1½ teaspoons xanthum gum
- 1 tablespoon baking powder (gluten free ok)
- ¼ teaspoon kosher salt
- 2 tablespoons sugar (optional)
- 2 tablespoons dried cranberries
- 2 tablespoons sunflower seeds
- ½ cup cream of choice, cold ( I used coconut cream)
- ½ cup cold lemonade*
- ¼ cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- cinnamon sugar for sprinkling on tops (optional)
- Make your own lemonade: dissolve ½ cup sugar in 1 cup boiling water and juice of 1 lemon. Pour over ice, stir, strain and measure out ½ cup.
- Adjust oven rack to top third of oven and set temperature to 390 F.
- Place a large baking sheet lined with foil or a SILPAT in oven while you make the scones.
- Mix together dry ingredients: In a large bowl sift together or just combine flour, baking powder, salt and sugar (if using). Stir in cranberries + sunflower seeds.
- Mix together wet ingredients: cream, lemonade, pumpkin puree and pumpkin pie spices.
- Make a well in dry ingredients and pour in wet ingredients. Stir with a rubber spatula very gently, just until flour disappears. Cover bowl with a wet dishtowel and let rest ten minutes.
- Remove hot baking sheet from oven and set it next to scone batter. Use a mini ice cream scoop or tablespoon sprayed with cooking spray to gently scoop and drop balls of scone batter ( just like making drop cookies) onto the hot pan. (See blog photos above.)
- Sprinkle tops of scones with additional cinnamon sugar (if desired).
- Bake for 17 minutes, rotating after the first 10 minutes.
- Scones are done when the tops feel dry and firm to the touch.