Pumpkin Cranberry Scones

Can you stand one more pumpkin recipe? These scones are great for fall and winter. Not very sweet, they are great with a cup of hot chocolate or herbal tea. They are from the "Once Upon a Tart" cookbook.

4 cups flour
1 Tbs baking power
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 cup sugar
1/2 lb plus 6 Tablespoons (2- 3/4 sticks cold butter, cut into 1/4 inch cubes)
2 large eggs
3/4 cup cold buttermilk
1 cup canned or fresh pumpkin puree (or butternut squash puree)
1 tsp vanilla
1 cup fresh cranberries, coarsley chopped
1/2 cup walnuts, coarsley chopped
1/2 cup golden raisins (or any raisins)

Preheat oven to 400 degrees and line baking sheets with aprchment paper or silpats.

Measure dry ingredients into bowl of food processor fitted with metal blade and pulse to mix.
Add butter and pulse until there are no chunks and mixture looks like moist crumbs. Be careful not to overwork. Remove blade from food processor, and dump crumbs into a big bowl.
In another bowl whisk the eggs to break up the yolks. Whisk in the buttermilk, pumpkin, and vanilla. Then stir in the cranberries, walnuts and raisins.
Pour the wet ingredients on top of the flour mixture. Stir with wooden spoon until the mixture comes together, then stop.
Scoop batter out and plop it onto the baking sheet about 1/2 cup each. Leave 2 inches between scones.
Bake in center of oven for about 20-25 minutes, until a toothpick inserted in the center of one comes out clean.
Remove from oven, let cool a few minutes, then transfer to a rack.
Serve fresh out of the oven or at room temperature.

(B.J. shuddered at the thought of so many fruits in baked goods--but those who like fruit filled scones really enjoyed them.)