Pumpkin - Cranberry - Oat Scones

By á-47

Ingredients

• 1 1/2 cups flour
• 3/4 cup rolled oats
• 1/4 cup sugar
• 1 Tbsp. baking powder
• 1 tea. cinnamon
• 1/4 tea. salt
• 4 Tbsp. (1/2 stick) cold butter
• 1/2 cup dried cranberries
• 1 egg
• 1/2 cup unsweetened canned pumpkin
• 2 Tbsp. heavy cream

Preparation

Step 1

Heat oven to 350 degrees.

Place the flour, oats, sugar, baking powder, cinnamon, and salt in the bowl of a food processor and quickly pulse. Add the butter and pulse until the mixture resembles coarse crumbs, about 30 seconds. Pour the mixture into a large bowl and mix in the cranberries.

Combine the egg, pumpkin, and cram in a small bowl and add to the flour mixture. Stir with a fork until the flour is moistened.

Turn the dough onto a floured board and knead a few times, then pat it into a 1" circle. Slice into 8 equal wedges and place each on an ungreased baking sheet. Bake for 20-25 minutes, or until lightly browned.

Serve warm as is, or with butter and jam.