One thing I missed most during my recent 30 Day No-Sugar Challenge was the lack of baking, especially during my favorite time of year. It’s just not Fall unless I have a pumpkin-flavored something on the weekends. So, I’ve put my newly found moderation to the test and made some new Pumpkin Cranberry Scones.

The recipe comes from Bobby Flay’s new brunch cookbook and when flipping through I knew immediately that I would try them first. Mostly to compare them to my favorite Starbucks knock-off recipe.

They were very good–more heavily spiced, but still delicate in crumb and powerful in taste. I like my scones dipped in a powdered sugar glaze to lock in moisture, but these use a coat of heavy cream before baking to have the same effect. I didn’t mind the difference, other than the very visible sheen it leaves after baking.

Lily and Linc picked this cookbook for my birthday and the gorgeous cake stand was a lovely gift from my summer besties, Sean and Wallis! So, I guess this post is brought to you by my 34th year.

The recipe calls for a side of homemade whipped maple butter. Joe and I preferred ours to lean more toward stiff whipped cream, than butter. Still a delicious accessory to the scones.

I’m so glad baking is back in my life and for all of my local friends helping me eat the spoils! Here’s to Fall! Now go buy all of the pumpkin before it runs out.

Pumpkin Cranberry Scones

Source: Brunch at Bobby’s

2 c. all-purpose flour, plus more for shaping
1/3 c. lightly packed light brown sugar
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt
8 Tbs. (1 stick) unsalted butter, cut into pieces, cold
1/3 c. buttermilk, very cold
1/2 c. canned pure pumpkin puree, chilled
1 tsp. vanilla extract
1/2 c. dried cranberries, soaked in hot water for 30 minutes and drained well
1/4 c. heavy cream

*The secret to scones: Prepare all ingredients and chill them all until needed. Everything needs to be as cold as possible!

Preheat oven to 375-degrees and link a baking sheet with parchment paper.

Whisk together the flour, sugar, cinnamon, ginger, baking powder, baking soda and salt in a large bowl. Cut the butter into the mixture using a pastry cutter. (Chill in fridge.)

Whisk together the buttermilk, pumpkin, and vanilla in a medium bowl until smooth. Add to the flour mixture along with the cranberries and mix until just combined. Add a tablespoon or two more of buttermilk if the batter will not come together, but take care not to overmix or the scones will be tough.

Transfer to a lightly floured surface and knead the dough gently four or five times to combine. Then pat into a circle that is about 8-inches in diameter and 1.5-inches thick. Cut into 8 pieces and place on a baking sheet, leaving space between them. Brush the tops with cream.

Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, about 20 minutes. Transfer to a rack to cool for at least 15 minutes before serving.

Whipped Maple Butter:

1 c. heavy cream
1/4 c. maple syrup
pinch of fine sea salt

Freeze the bowl of your stand mixer for at least 10 minutes.

Combine the cream, salt and syrup in the cold bowl and mix using the whisk attachment on low speed. When it starts to thicken, increase speed and whip until light and fluffy and the mixture has turned into butter. Do not overmix or it will break. Scrape into a bowl and chill for at least 15 minutes, and up to 24 hours.