Pumpkin-Cranberry Scones

Pumpkin-Cranberry Scones

They may not be the prettiest scones, but they sure are tasty. For today’s Pumpkin Week recipe I baked Pumpkin-Cranberry Scones from Veganomicon. These vegan scones are perfectly spiced and really more cake-like than scone- like.They also use fresh cranberries, which I had to coarsely chop. How do you coarsely chop fresh cranberries with out them rolling all over the place?

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15 thoughts on “Pumpkin-Cranberry Scones

  1. I chopped whole cranberries one time. And I say one time, because I don’t plan to do it again. ;)
    I wonder if just a really quick whirl in a food processor would work–maybe not, but possibly worth a try.
    The scones look great!

  2. That would be so good with coffee. I need to make myself a little batch of pumpkin-something.

    I wonder if there’s a way you could crush the cranberries to flatten them before chopping; maybe by putting them in a bag and using a rolling pin?

  3. I’ve been following your blog/tweets for some time now. Thank you so much for sharing all your baking. I check everyday to see what’s cookin’.
    You’ve inspired me to take on pumpkin, I know I love it, just never thought of it when baking.
    Thanks again.
    Namaste.

  4. I was just flipping through Veganomicon with my mom last night and talking about how you inspired me to buy it.
    I was going to make pumpkin scones tomorrow anyway…

  5. Can anyone who has tried this recipe tell me what the consistency of the dough was when you put it on the baking sheet? I ended up with more of a batter than a dough – and trying to cut them before baking, as suggested in the recipe, was not working at all… did I do something horribly wrong? (They’re in the oven now- I guess I’ll see in about 30 minutes…)
    Thanks!
    p.s. I cut the cranberries in a mini food processor…

    • I just finished eating my first one. Deeeeelish! I ended up with a batter instead of dough, and more of a pumpkin cranberry muffin, not a scone. After one bite, I didn’t care what it was called. BTW, I used dried cranberries.

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