A delightful twist on classic scones, these spiced pumpkin cranberry triangles are paired with a sweet berry spread for a perfect breakfast or tea-time treat.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, and pumpkin pie spice.
Sift the dry ingredients together for a smoother mixture.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Ensure the butter is cold to achieve a flaky texture.
Stir in the dried cranberries.
Coating the cranberries in flour prevents them from sinking in the dough.
In a separate bowl, whisk together the egg, milk, and pumpkin puree.
Whisk until the mixture is smooth for even incorporation.
Pour the wet ingredients into the dry ingredients and mix gently until just combined.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and knead gently until it comes together.
Handle the dough lightly to maintain its softness.
Pat the dough into a rectangle about 12x9 inches and cut into triangles.
Use a sharp knife for clean cuts.
Place the scones on the prepared baking sheet and bake for 12-15 minutes until golden brown.
Rotate the baking sheet halfway through for even baking.
For the berry spread, soak the dried cranberries in warm water for 10 minutes, then drain and chop finely.
Soaking softens the cranberries for easier blending.
Mix the chopped cranberries with softened butter and honey until smooth.
Use a hand mixer for a creamier texture.
Serve the warm scones with the berry spread on the side.
Garnish with a sprinkle of powdered sugar for a festive touch.
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