Pumpkin Scones with Dried Cranberries (and Baking Tips)

Directions

1. 1
   Preheat oven to 425 degrees. Prepare baking sheet by greasing well with lard, or lining with parchment paper.
2. 2
   In a medium mixing bowl, sift together flours, baking powder, salt, and spices.
3. 3
   Cut butter into flour using a pastry blender or food processor, until it resembles a course meal with chunks of butter no larger than pea sized.
4. 4
   Add dried cranberries if you are using them.
5. 5
   Place bowl in fridge or freezer while you prepare the liquids.
6. 6
   In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla.
7. 7
   Combine liquids mixture with flour mixture. Stir with a wooden spoon until just blended. Finish kneading with your hands until mixture forms a ball. If your dough is getting warm at this point,  stick it in the fridge or freezer for 10-15 minutes to make it easier to shape the scones.
8. 8
   On a lightly floured surface, shape the dough out into a rough circle, 3/4 to 1 inch thick.
9. 9
   Cut it like a pie into 8 pieces.
10. 10
    Place pieces on the baking sheet so that they are not touching with about an inch between them.
11. 11
    Bake scones for about 12-15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool. Cool on a wire rack.
12. 12
    For icing or glaze, mix all ingredients together and drizzle over scones.