Make-Ahead Cherry and Pumpkin Scones

Though they’re still indulgently delicious at room temperature, a flaky scone fresh from the oven makes a chilly morning all the more rewarding. Store these in the fridge overnight and bake fresh for a special Saturday breakfast.

Casey Barber

Make-Ahead Cherry and Pumpkin Scones

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    1 cup unbleached all-purpose flour 6 ounces (2/3 cup) pumpkin puree
    1 cup whole wheat flour 1/2 cup dried cherries
    1 tablespoon baking powder 1/4 cup plus 2 tablespoons milk
    1/2 teaspoon kosher salt 1 large egg yolk
    6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled Turbinado sugar for sprinkling
    1/4 cup packed brown sugar


    Prep: 15 min Total:
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    • 1

      Line a baking sheet with parchment paper.

    • 2

      Mix the flours, baking powder, and salt in a large bowl. 

    • 3

      Cut in the butter with a pastry cutter or your fingertips until the dough is crumbly and pea-size bits of the butter remain. 

    • 4

      Stir in the brown sugar, pumpkin puree, cherries, and 1/4 cup of milk until a soft dough forms, adding the remaining milk a tablespoon at a time if necessary.

    • 5

      Shape into 2-inch rounds and place on the baking sheet. If not baking immediately, refrigerate overnight or until ready to serve (no longer than 24 hours).

    • 6

      Preheat the oven to 350. 

    • 7

      Mix the egg yolk with 1 tablespoon water to make an egg wash. Brush the tops of the scones with the egg wash and sprinkle with turbinado sugar. 

    • 8

      Bake for 25 minutes or until golden brown.

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