Crumbly and light, these Pumpkin Cranberry Scones are a perfect breakfast or snack during the fall season. Not only are these pumpkin scones easy and delicious, but they are a great way to incorporate our limited edition Organic Pumpkin Spice protein blend for an added dose of protein, fruits and superfoods. 


  • 2 cups AP Flour 
  • 2 tbsp Tejari Organic Pumpkin Spice Blend 
  • 1/3 cup granulated sugar 
  • 1 tbsp baking powder 
  • ½ tsp salt 
  • ½ cup plus 2 tbsp heavy cream, plus extra for brushing  
  • 1 large egg 
  • 1 tsp vanilla extract 
  • Zest of 1 orange 
  • 1 stick butter, frozen 
  • 1 heaping cup cranberries, frozen 


  • ¼ cup plain, lowfat yogurt  
  • 2 tbsp orange juice 
  • 1 tbsp Tejari Organic Pumpkin Spice Blend   


  1. Preheat oven to 400 and line a sheet pan with parchment paper.  
  2. In a medium bowl, whisk together flour, Tejari Organic Pumpkin Spice Blend, sugar, baking powder and salt. Set aside.  
  3. In a separate bowl, whisk cream, egg, vanilla extract, and orange zest to combine 
  4. Using a box grater, grate the stick of frozen butter into the bowl with the flour. Toss to combine with a fork, blending in butter until only pea-sized pieces remain.  
  5. Pour wet ingredients into the bowl, add the cranberries, and gently fold everything together using a rubber spatula. The mixture should be moistened, but not over blended.   
  6. Transfer dough onto your parchment lined sheet pan and shape into an 8-inch disk.  
  7. Brush the top with a bit of cream and transfer to your fridge and chill for at least 20 minutes.  
  8. Once dough has chilled, remove and cut into 8 wedges, like a pie. Separate scones roughly 2” apart and bake for 18-23 minutes, until nicely golden brown.  
  9. While scones are in the oven, whisk the yogurt, orange juice, and Tejari Organic Pumpkin Spice Blend together in a small bowl. Cover and chill until needed.  
  10. Remove scones from oven and allow to cool at least 15-20 minutes.  
  11. Just before serving, drizzle yogurt glaze on top and enjoy!  


November 25, 2020 — Roma Patel

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