Best Pumpkin Cranberry Scones
Pumpkin cranberry scones are tender, bakery-style pastries featuring golden edges, a soft pumpkin crumb, and bursts of tangy cranberries in every cozy bite.
The aroma of cinnamon and nutmeg wafts through the kitchen, and each scone tastes like crisp fall mornings warm, comforting, and just sweet enough to feel special. Growing up, scones were our Saturday morning treat; now, the scent of baking pumpkin brings me right back to those treasured moments with my mom by the oven. This recipe keeps things simple and extra comforting by using basic pantry staples and a fuss-free method, with healthier swaps if you want them. I promise your kitchen will feel like home with these on the table let’s make your new favorite fall scone together!
Why You’ll Love These Cozy Scones
- Bakery-style texture: These pumpkin cranberry scones have crisp, golden edges that give way to tender, pillowy centers dotted with tangy cranberry surprises in every bite.
- Warm fall aroma: As they bake, notes of cinnamon, nutmeg, and ginger fill your kitchen, wrapping you in a cozy, pumpkin spice hug perfect for lazy weekend mornings.
- Not-too-sweet, nostalgic treat: Their balanced sweetness and old-fashioned flavor make them feel straight out of a favorite local bakery (with far less effort).
- Effortlessly impressive crowd-pleaser: With simple ingredients and unfussy steps, these scones make weekday breakfasts feel special, or shine as a heartwarming addition to holiday brunches.
- Sensory comfort with every bite: Whether you’re a pumpkin lover or seeking that first-taste-of-fall feeling, these scones bring the kind of joy that lingers just like these Pumpkin Brownies.
Ingredients You’ll Need
- All-purpose flour – The tender backbone of your scones, giving them their soft, cakey crumb.
- Brown sugar – Adds gentle warmth and a subtle caramel flavor that cozies up next to pumpkin.
- Baking powder & baking soda – For lift and fluff, creating beautifully risen scones with those classic crisp edges.
- Fall spices (cinnamon, ginger, nutmeg) – These fill your kitchen with that irresistible autumn aroma and provide the signature spiced depth.
- Salt – Just a pinch highlights the sweetness and balances the flavors.
- Cold butter – Key for flaky pockets and golden tops; work it in cold for perfect layering.
- Milk – Keeps the dough supple and helps all the pieces come together without fuss.
- Pumpkin puree – Provides moisture, color, and a creamy richness that’s both wholesome and nostalgic not pie filling!
- Egg – Binds everything together and ensures a plush center.
- Dried cranberries – Little pops of sweet-tart flavor in every bite; try chopped fresh cranberries or even other dried fruits for a twist.
- Optional glaze or dusting sugar – Sprinkle or drizzle for extra sparkle and a hint of sweetness.
- Suggested swaps – Use non-dairy milk for allergies, gluten-free flour for sensitivities, or add in nuts and orange zest for a spin.
Cranberry lovers, don’t miss the Pistachio Cranberry Cookies for another cozy bake!
How to Make Pumpkin Cranberry Scones
- Mix the Dry Ingredients
In a big bowl, whisk together flour, a cozy scoop of brown sugar, baking powder, baking soda, and all those comforting spices and salt. Everything should look and smell like fall already. - Blend in the Butter
Drop in cold, cubed butter. Use a pastry cutter or your fingertips to gently work it in until the mixture looks crumbly with pea-sized bits throughout. This is the secret to those dreamy, flaky layers. - Combine Wet Ingredients
In another small bowl, whisk together milk, pumpkin puree, and a fresh egg. Pour this pumpkiny goodness into your flour-butter mix and stir just enough so there’s no loose flour hiding at the bottom. - Fold in Cranberries
Add the chopped dried cranberries and stir. The dough should hold together but not be sticky if it’s too wet or dry, adjust with a little splash of milk or sprinkle of flour.
- Shape and Cut
Tip the dough onto a parchment-lined baking sheet, patting it into a thick, round disk. If it’s sticky, chill briefly patience pays off here! Cut into 8 wedges and gently pull the pieces apart so they’ll bake up crisp on the edges. - Bake to Golden Bliss
Bake until the scones puff and the tops take on a pale golden toast. You’re watching for set edges, soft centers, and that irresistible aroma. Cool on a rack, dust with a little sugar, and enjoy warm.
If you adore all things pumpkin, you might also love my Pumpkin Cheesecake Swirl Cobbler for your next cozy baking day.
Tips for the Best Results
- Use Cold Butter for Flaky Layers: Keep your butter chilled until the very last minute. Working quickly helps those small bits of buttery goodness create the signature scone flake and golden edge.
- Handle Dough Gently: Mix until just combined and avoid overworking this keeps your pumpkin cranberry scones soft and tender, not tough. A light touch is your friend!
- Chill Before Cutting: If your dough feels sticky after patting it out, stash it in the fridge (or even freezer) for a few minutes. This little pause makes cutting tidy wedges so much easier.
- Make-Ahead & Freeze: Scones can be prepped and frozen before baking just freeze the shaped dough wedges, then bake from frozen when you’re ready for fresh coziness in minutes.
- For Even More Fall Flavor: If you enjoy cozy baking, you’ll also love these dreamy Pumpkin Chocolate Chip Cookies for another autumn treat!
Variations & Substitutions
Change up the fruit: Don’t have dried cranberries? Swap them for dried cherries, raisins, or even mini chocolate chips for a bakery-style treat that feels a little more decadent.
Add crunch or zest: A sprinkle of chopped pecans, walnuts, or pistachios brings toasty crunch. For lively citrus notes, fold in grated orange zest a match made in heaven with pumpkin.
Go gluten-free or vegan: Use your favorite 1:1 gluten-free flour blend for tender pumpkin cranberry scones that everyone can enjoy. For a vegan batch, try cold plant-based butter, a flax egg, and non-dairy milk.
Try a festive glaze: Drizzle with spiced maple glaze or orange icing for extra flair, or dust with cinnamon sugar. If you love creative spins, explore Apple Muffins for more cozy baking inspiration.
Make it your own: Mix and match flavors there’s no wrong way to bring more comfort to your kitchen!
Storage & Reheating Tips
- Counter Storage: Keep your pumpkin cranberry scones soft by storing them in an airtight container at room temperature for up to two days. A sheet of parchment between layers prevents sticking.
- Fridge Storage: For longer freshness, pop scones into a sealed container in the fridge. Enjoy them within three to four days for the best moist crumb.
- Freezer Friendly: Scones freeze beautifully! Wrap individually or freeze in a single layer, then transfer to a bag for up to two months. Thaw overnight on the counter before reheating.
- Reheating: For that just-baked aroma and texture, rewarm in a low oven until the edges turn tender and fragrant. Microwaving for a few seconds works in a pinch but the oven revives that bakery-fresh bite!
- More Cozy Muffin Storage Ideas: If you love easy make-ahead breakfasts, check out Blueberry Oatmeal Muffins for similar storage and freezing tips.
Perfect Pairings
- Hot Spiced Cider: The warm cinnamon and tart apple in a steaming mug of cider make these pumpkin cranberry scones taste even cozier, especially on blustery mornings.
- Vanilla Chai Latte: Fragrant with creamy spice, a chai latte complements the scones’ pumpkin and cranberry notes for a bakery-style brunch right at your kitchen table.
- Creamy Coffee: There’s nothing like dunking a warm scone into a mellow cup of coffee with just a splash of cream morning magic in every bite.
- Fresh Fruit Salad: Add brightness and juiciness on the side with fresh orange slices, grapes, or crisp apples for a lovely brunch spread.
- Yogurt Parfaits: Layer creamy yogurt with granola and berries to offer both a rich and refreshing counterpoint to the tender scones.
- Festive Brunch Board: Round out your breakfast table with cheeses, smoked salmon, or eggs for a welcoming spread that feels holiday-ready any day.
Pumpkin Cranberry Scones
Ingredients
Equipment
Method
- Preheat oven to 400F (not convection). Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, spices, and salt.
- In a small bowl or measuring cup, whisk together the milk, pumpkin puree, and egg. Set aside.
- Add the cubed butter to the flour mixture and using a pastry cutter or your fingertips, cut or rub the butter into the flour until it is reduced to pea-sized pieces.
- Add the pumpkin mixture to the flour mixture and using a wooden spoon, stir until all the flour is moistened and there isn’t any loose flour at the bottom. The mixture should not be crumbly, but should not be super sticky, either. Add a bit more flour or milk to adjust, as needed. Stir in the dried cranberries.
- Remove the dough to the parchment-lined baking sheet. Pat the dough into a 7 1/2 to 8-inch circle. If the dough seems sticky after patting it into a round on the baking sheet, chill briefly. Using a sharp knife, cut the circle into 8 even wedges. Carefully pull apart the wedges so there is space between each one.
- Bake the scones until well set and starting to turn golden, about 12–15 minutes. Remove to a cooling rack to cool. Dust with icing sugar if desired.
- For the optional cranberry butter: Add the dried cranberries to a bowl with boiling water and let stand for 5 minutes. Drain and pat dry. Add to a clean bowl with softened butter and icing/confectioners’ sugar. Stir to combine. Serve softened alongside the scones. Refrigerate leftovers.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I use fresh cranberries instead of dried in pumpkin cranberry scones?
Absolutely! Chopped fresh cranberries bring a juicy, tart burst to every bite, making the scones even more vibrant. Since fresh cranberries are extra tangy, you may want to sprinkle a touch more sugar on top for balance. Enjoy the pop of color and flavor!
How do I prevent my scones from turning out dry?
The secret is all in keeping the butter cold and mixing the dough just until it comes together no need to fuss. If the dough feels stiff, add a splash of milk. You’ll end up with soft, tender scones that stay moist and inviting.
Can I make pumpkin cranberry scones ahead and freeze them?
Yes, and it’s a lifesaver for busy mornings! Simply shape and cut the scone dough, freeze the wedges on a tray, and bake straight from frozen. You’ll be greeted with bakery-fresh coziness whenever you crave it, no extra cleanup required.
What’s the best way to reheat leftover scones?
To revive that just-baked magic, pop your scones in a low oven until warm and fragrant edges will crisp up beautifully. Microwaving works in a pinch, but the oven brings back the fresh-from-the-bakery taste everyone loves.
