In a large bowl mix:

2 cups flour, (with an extra half cup on hand for kneading and cutting) 1 TBLSP baking powder, 1/4 tsp. Baking soda, 1/2 tsp. Salt

Add

1/2 cup packed dark brown sugar

Cut in

1/2 cup cold butter cut into small cubes, making course crumbs

Make sure the butter stays lumpy and cold. The cold clumps of butter make the scones tender.

In a separate bowl mix:

1/2 cup pure pumpkin

2 eggs

1/2 cup cream (or try buttermilk) plus a bit for brushing

To dry ingredients add:

1/2 cup fresh or frozen cranberries chopped slightly

And stir carefully. You can also use blueberries.

Carefully and with large strokes Add wet ingredients to dry

Stir just until combined.

Mixture will be quite wet but don’t worry. 😊

Put 1/4 cup flour on counter and put dough out.

Sprinkle 1 TBLSP flour on dough and turn and knead and fold gently and carefully until most of the flour is incorporated. If it is still too wet to handle, add more flour a bit at a time.

The dough will be soft but should not be wet.

Flatten to approx. 1 inch thick.

You can use a cutter to make traditional scones, or you can plop the piece of dough on your baking tray and cut it into triangles, or you can just randomly cut triangles and place on the tray.

*Nano2 would tell you not to “handle” the dough any more than necessary. Once you add the wet ingredients to the dry, the baking powder will begin to work. Plus, you want the butter to stay cold and lumpy. Move quickly but don’t panic.

Brush with cream and sprinkle with course or Demerara sugar.

As with other scone recipes, bake at 400 for 10 minutes or until golden.

Eat warm, with generous amounts of butter and or whipped or clotted cream and or jam and or honey.

So many options! Warm from the oven is always best.

Enjoy!

❤️