My blog’s one year anniversary nearly passed me by without a thought. I was having a terrible day, wondering what I’m doing with my life and where my career was going, when all of a sudden it hit me. I’ve been blogging consistently for one whole year. I’ve compiled nearly a hundred recipes, and my photography has gone from bad to better. I’ve learned how not to make my photos so blue (thanks youtube!) and how to make recipes taste good (thanks Jamie Oliver!). But more than anything I’ve learned a lot about myself. I’m one of those people who always flip flop between ideas, hobbies, careers and can never decide what it is I really want. This blog is one of the few things in my life I’ve stuck with and still really love, even when it’s hard. If you’re one of those people that have made one of my recipes or told me they follow my blog, thank you! It means the world to me to know that my words are heard and my recipes made their way to your kitchen.
On top of that, Sam has been so supportive of my blogging, and he is usually taking photos when I can’t. It’s great to have a such an encouraging partner.
I’ve really been loving the fluffy scone game these days. I needed a slightly sweet treat to celebrate the first day of jacket weather and this is something I can grab on my way out the door to work. These pumpkin cranberry scones have craisins in them to give them a little extra fall flavor. I also love the addition of buttermilk, but you can do what I did and use a cup of milk (minus one tablespoon) and add a tablespoon of white vinegar. That’s an easy buttermilk hack.
This dough will be very gooey, so a handful of extra flour helps to keep it a little less tacky.
These scones are a great way to make a fall pastry, but it’s a really easy one pot mess that you can’t screw up. These aren’t the typical hard scones you get at the coffee shop either. They’re more of a fluffy biscuit texture with a nice crisp outside. You’ll love them!
PUMPKIN CRANBERRY BUTTERMILK SCONES
makes 18 scones
4 cups all purpose flour
2 tbsp baking powder
1/2 tsp salt
2/3 cup sugar
1 stick of butter, cold
1 cup buttermilk
3/4 cup pumpkin puree
3/4 cup dried cranberries
1 tsp sugar
1 tsp cinnamon
1/4 tsp ground cloves
Preheat oven to 375 F. In a large mixing bowl, whisk flour, baking powder, salt, cinnamon, cloves, and 2/3 cup sugar. Cut the butter into small cubes. Using a fork, mix in the butter to the dry ingredients, pressing the butter into the flour until the mixture resembles cornmeal. Add the pumpkin and mix with a wooden spoon until incorporated. You may need to mix with your hands to fully incorporate the pumpkin. Add the buttermilk a little at a time while stirring the dough. Add a touch of flour if it’s too tacky to roll into a doughy ball. Add to a lightly floured surface. Roll out with a rolling pin to 3/4 inch thickness. Cut using a 2 to 3 inch biscuit cutter. Place the scones on a parchment lined baking sheet. Add the egg and tsp sugar to a small bowl and beat together. Brush the tops of the scones with the egg mixture. Bake for 25 minutes until scones are lightly browned.