Pumpkin-cranberry scones

• 3 cup all-purpose flour
• 1/3 cup brown sugar
• 1 tsp baking powder
• 3/4 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp Pumpkin spice
• 1/4 tsp salt
• 1/2 cup unsalted butter, cut into pieces
• 1/2 cup buttermilk, very cold
• 1/2 cup can puree pumpkin
• 1 tsp vanilla extract
• 1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
• 1 cup heavy cream, separated

1. Pre heat oven to 375 line baking sheet with wax paper
2. In one bowl whisk together flour, sugar, baking powder, cinnamon, baking soda, pumpkin spice and salt.
3. Cut the butter into the mixture until coarse.
4. In another bowl whisk together buttermilk, 1/4 cup heavy cream, pumpkin and vanilla until smooth.
5. Add the wet mixture to the dry mixture along with the cranberries.
6. Mix until just combined; do not over mix or scones will come out tough.
7. Transfer to a lightly floured surface, sprinkle of flour and need to gently 4 or 5 times.
8. Pat the dough into a circle that is about one inche thick.
9. Cut the circle in half then cut the halves into 4 pie shaped (triangle) wedges.
10. Place on baking sheet and brush the tops with heavy cream.
11. Bake about 15 minutes or until a toothpick inserted in comes out clean.

allpurpose, brown sugar, baking powder, ground cinnamon, baking soda, pumpkin spice, salt, unsalted butter, buttermilk, puree pumpkin, vanilla, cranberries, heavy cream

Taken from cookpad.com/us/recipes/359886-pumpkin-cranberry-scones (may not work)