| | Directions | 1. Preheat oven to 375°F. Mix flour, 2/3 cup sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
2. Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Stir in dried cranberries and walnuts.
3. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Place dough on greased baking sheet. Pat into a 10-inch circle. Score top of dough with sharp knife into 12 wedges. Sprinkle with 2 teaspoons sugar.
4. Bake 30 minutes or until golden brown. Cool slightly on wire rack. Cut into 12 wedges to serve.Drop Scones: Prepare dough as directed. Drop by 1/4 cupfuls 2 inches apart onto greased baking sheet. Bake 20 minutes or until golden brown. |
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12
|  | | Ingredients | | - | | 2 1/2 cups flour |
| - | | 2/3 cup sugar |
| - | | 2 1/2 teaspoons baking powder |
| - | | 2 teaspoons McCormick® Pumpkin Pie Spice |
| - | | 1/2 teaspoon baking soda |
| - | | 1/4 teaspoon salt |
| - | | 1/2 cup (1 stick) cold butter, cut into chunks |
| - | | 2 eggs |
| - | | 3/4 cup sour cream |
| - | | 2 teaspoons McCormick® Pure Vanilla Extract |
| - | | 1/2 cup dried cranberries |
| - | | 1/2 cup chopped walnuts |
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| | Nutrition (per serving) | Calories: 294 Calories
Fat: 14 Grams
Protein: 5 Grams
Cholesterol: 65 Milligrams
Carbohydrates: 37 Grams
Sodium: 289 Milligrams
Fiber: 1 Grams
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