Cranberry Pumpkin Scones

Its again that time of year where the leaves are changing and the air is getting cooler. These cranberry pumpkin scones are perfect for that morning that has a great tart flavor of the cranberry with the sweetness of the cinnamon glaze that coats the moist pumpkin flavored scones. They are best when they are still warm from the oven but still have great flavor for days to follow.

You want to start with ice cold butter, I tend to cut the butter into small bits and place in the freezer while I get all of the dry ingredients measured and sifted into a bowl. you want to use a pastry blender or two knives to make the butter and flour mixture look like a course panko bread crumb texture.

Once you have the butter mixed in you want to add the cranberries, milk and pumpkin and mix into a soft dough.  You want to roll the dough out on the counter top to a 1" thick circle.

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Cut the dough into 12 equal size pieces, I like to use a 3 inch biscuit cutter to make nice circle shaped scones. then bake in a 350F oven for 20-25 minutes.

While the scones are baking, prepare the glaze by mixing the powder sugar, melted butter, milk and cinnamon. Mix until smooth. When the scones are done remove and let cool for 5 minutes then drizzle about 1 tablespoon of the glaze over each scone. And serve warm.