Cranberry Pumpkin Scones

• FOR THE SCONES:
• 2 cups Unbleached Whole Wheat Flour Or Whole Wheat Pastry Flour
• 2-1/2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 1/4 cups Brown Sugar
• 1/3 cups Dried Cranberries, Chopped
• 1 cup Heavy Whipping Cream
• 1/4 cups Pumpkin Puree
• 1 Tablespoon Creme Fraiche
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg, Freshly Grated
• 1/8 teaspoons Whole Cloves, Freshly Ground
• 2 Tablespoons Unsalted Butter, melted
• 1 teaspoon Pure Vanilla Extract
• FOR THE GLAZE:
• 1/4 teaspoons Cinnamon
• 1 teaspoon Brown Sugar
• 1 teaspoon White Sugar

1. Preheat oven to 400u0b0F.
2. In a large bowl, mix together flour, baking powder, salt, sugar, and dried cranberries.
3. In another bowl, mix together heavy cream, pumpkin puree, creme fraiche, cinnamon, nutmeg, and ground cloves.
4. Mix wet mixture into the dry mixture until the dough just starts to come together. It will be sticky. Turn it out onto a floured surface and knead briefly, just enough to bring the dough completely together. Pat it into an 8-inch circle. Divide the dough into 8 wedges.
5. In a tiny bowl, mix together the cinnamon-sugar glaze: cinnamon, brown sugar, and white sugar.
6. Brush a baking sheet with some of the melted butter.
7. Move the wedges on the baking sheet. Brush first with butter and then vanilla. Then sprinkle with cinnamon-sugar mixture.
8. Bake for about 18-20 minutes.

flour, baking powder, kosher salt, ubc, cranberries, cream, ubc, crueme fraueeche, cinnamon, ubc, freshly ground, unsalted butter, vanilla, ubc, brown sugar, white sugar

Taken from tastykitchen.com/recipes/breads/cranberry-pumpkin-scones/ (may not work)