Pumpkin Cranberry Scones with Cinnamon Butter – Warm from the Oven!
One look at the original image and I knew I had to make these Pumpkin Cranberry Scones with Cinnamon Butter. The recipe came from my old employer, Bon Appetit magazine (see fun story at the end of the headnote), which was heartening, as their recipes are always tested well and work. I knew I had a good base to start with.
In full disclosure, I wanted to make these for a selfish reason – I wanted to eat them. As soon as possible. Sure, I knew the by-product would be a great FODMAP IT!™ recipe for you all, but really, it was about satisfying my hankering for these scones.
Scones for Breakfast, Snack And…
I have always loved the rich, buttery, crumbly nature of scones, which have always seemed to be a step up from muffins in their specialness – which is funny because they are no more difficult to make. And they work well throughout the day as a treat.
They are sweet, but not overly so, which might appeal to those of you with less of a sweet tooth. One caveat: scones are best eaten the day they are made, so plan accordingly. They are best enjoyed as close as possible to the moment they come from the oven – just cool them off enough to eat and not burn the roof of your mouth!
Optional, But Oh, So Good
The Cinnamon Butter is optional but makes these extra-special, perfect for when you are making these for a fancy brunch or for friends.
Bonus Fun Story
The original recipe came to Bon Appetit by way of a restaurant/club in New York City on the Lower East Side that I have had the opportunity to visit. Beauty & Essex is one of those New York “experiences”. You arrive at a pawn shop storefront.
A real, working pawn shop, however, the people behind the counters are awfully fashionable – or at least they were the time we went. If you just walked off the street to haggle with the pawn aspect of the place, I am not sure what you would think!
Anyway, under the guidance of my always-in-the-know daughter, Ravenna, we asked to enter the club. A door at the back of the pawn shop opens and it’s like the black & white into color moment of the Wizard of Oz. As the door opens a grand circular staircase is revealed.
Right This Way…
You move forward and begin to descend. The staircase wraps around a two-story glistening chandelier. The atmosphere is dim, sexy, mysterious and a bit surreal. The whole effect is sumptuous, with leather banquets, lots of candlelight, rich colors, fabrics and art everywhere.
There are several dining rooms, two bars, lounging areas…and when you enter the women’s bathroom, which is equally grand, a waitress offers you flutes of champagne – gratis! I did not see these scones on the menu when we went.
But now I can make them at home and so can you. The chandelier and club ambiance might be missing, but they are still fabulous!
FODMAP IT!™ Pumpkin Cranberry Scones with Cinnamon Butter
With some cranberries in the freezer year round you can make these Pumpkin Cranberry Scones with Cinnamon Butter any time you like.
Low FODMAP Serving Size Info: Makes 8 scones; 1 scone per serving.
Ingredients:
Cinnamon Butter (optional):
- 4 tablespoons (57 g) unsalted butter, softened
- 2 teaspoons maple syrup
- 1 scant teaspoon cinnamon
- Pinch salt
Scones:
- 1/4 cup (60 ml) cold lactose-free whole milk
- 1 teaspoon lemon juice
- 2 cups (290 g) gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour, plus extra
- 1/2 cup (99 g) sugar
- 2 teaspoons baking powder, use gluten-free if following a gluten-free diet
- ½ teaspoon cinnamon
- 1/2 teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon baking soda
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 12 tablespoons chilled unsalted butter, cut into pieces
- ½ cup (118 g) canned pure pumpkin purée, such as Libby’s
- 1 large cold egg
- ½ cup (53 g) fresh cranberries, roughly chopped
- Large coarse sugar, optional
Preparation:
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Position rack in upper third of the oven. Preheat oven to 400°F/200°C. Line a rimmed half-sheet baking pan with parchment; set aside.
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For the Cinnamon Butter: If using, simply stir all the ingredients together in a small bowl. Can be made ahead and refrigerated up to 3 days, covered with plastic wrap. PS: It looks decorative packed into a small crock or ramekin.
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For the Scones: Combine milk and lemon juice in a mixing bowl and allow to sit for 5 minutes to thicken.
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Meanwhile, place flour, sugar, baking powder, cinnamon, ginger, nutmeg, baking soda, cloves and salt in a mixing bowl and whisk to combine. Using a hand-held pastry blender, two butter knives or your fingertips work in the butter until the mixture resembles a very coarse, crumbly meal. Larger pockets of butter are to be encouraged here and there.
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Whisk the thickened milk together with the pumpkin and egg. Pour over the dry mixture and fold over a few times with a large silicone spatula. Add cranberries and mix just until everything is combined. Scrape out onto prepared pan and use very lightly floured hands to pat dough into a round about 1-inch (2.5 cm) thick. Use a sharp knife to cut into 8 wedges. (Dip knife in flour if it is sticking, wiping clean between cuts). Separate wedges so that they are evenly spaced on pan. The scones can be left plain or sprinkle some with the optional coarse sugar.
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Bake for about 15 to 25 minutes or until lightly colored top and bottom. Cool pan on rack for 5 minutes. Warm scones are ready to serve with optional Cinnamon Butter.
Notes:
Tips
- Who says you have to give up holiday treats! These scones are a perfect example of how you can enjoy baked goods on the low FODMAP diet IF you have great low FODMAP recipes to work with - and we have hundreds! Baking and desserts are a specialty! Check out our e-book, too, Low FODMAP Baking.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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So I can’t have diary so I need to use rice milk instead. In what way will that impact this recipe? In other pastry recipes you have said subbing almond milk or the like will make it less fluffy will that be the same for rice milk? Can I add extra baking powder or soda to combat that?
Hi Dawn, it is usually the fat content of the various milks that make a big impact. Lactose-free dairy milk has a richer flavor, fat content and viscosity and the recipe takes advantage of those facts. A chemical leavener like baking powder or soda will not compensate. You can of course try rice milk – and I even encourage you to do so. I have not made them with rice milk so I cannot vouch for the results. Let us know how it works out!