Pumpkin Cranberry Scones

Looking for that little something different and delicious for Christmas morning brunch?  Here's a thought.  These scones are light, delicious and the cranberries pop with palette cleansing goodness! : )

 

Ingredients:

• 1 1/4 cup white rice flour
• 1 1/4 cup glutinous rice flour
• 1/2 cup brown sugar
• 1/2 tsp ginger
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 butter, cold
• 1/3 cup buttermilk (or 1/3 cup milk + 1 tsp vinegar)
• 1 cup puréed pumpkin
• 1 tsp vanilla
• 1 egg
• 1/2 cup whole frozen or fresh cranberries

Directions:

1. Mix together flours, sugar, ginger, cinnamon, baking powder, baking soda and salt.
2. Cut in the butter to make a crumbly mixture.
3. In a separate bowl combine buttermilk, pumkpin, vanilla and egg.
4. Mix wet ingredients into dry mixture until well blended.
5. Stir in cranberries.
6. Pile the dough on a greased cookie sheet and form into a 10" round scone.
7. OPTIONAL: if you want a nice crisp crusty top, beat one egg together with 1 tbsp milk and brush it on top of the scone.  Then dust lightly with cinnamon sugar.
8. Bake at 400 degrees F for 20 minutes.
9. Cut into wedges and enjoy!  They are great warm or cold.