I thank you all for the complements. I'd love to be able to share but they're all gone already... Next time I'll divide the dough into two rounds to make smaller scones... And it looks as if I'll have to freeze 3/4 of them so hubby doesn't eat them all in one day... lol Jessy, remember the witch in the Wizard of Oz.... " I'm melting. I'm melting... " Well, that's what happened to the box... LOL Rita

It just depends on one's preferences. I make pumpkin muffins and pumpkin bread every fall (and often at other times when I get a craving) and I love them with dried cranberries and almost always include them!! That slight tartness of the cranberries plays off the sweetness (and the heaviness) of the pumpkin very well. If cranberries not your cup of tea, you can sub with dried apricots or even raisins or currants. I have bookmarked this recipe and I will be making it soon!! One of the best things about fall is recipes like this :-))

Linnea is speaking of frozen berries. I have garden blueberries, raspberries, cubed asian pears, apples, rhubarb, in the freezer. If I take out a cup of any frozen fruit it will start to sweat in a mater of minutes. I toss them in any flour I am using and set aside or back into the freezer if not ready for them. The flour choice is up to the recipe. I have many choices in my kitchen freezer drawer. Coconut, almond, corn flour. If you have a spice grinder you can take a 1/4 cup of any flour with a tbsp of brown sugar and toss. It adheres to frozen fruit like concrete. Just keep your frozen fruit frozen no more than 5-10 minutes out of the freezer or it will thaw quickly well ahead of hitting the heat of your recipe. And bleed. My flour choice is really about if I\'m keeping gluten free/dairy free. Like my summer favorite corn cake. Using dried fruits in my granola I chop the sticky ginger and various fruit but toss in some oats that I put through the spice grinder and some coconut flour to make a mixed flour so they do not clump. Even add a tbsp to the chopping board and over the sticky fruit is an eye-opener. No sticky clumping. We love chopped dates I keep in the freezer for many salads...a hint of sweet being so savory for the most part....so I just add some corn or coconut flour to the chopping chore. Fresh fruit I often toss gently in a bit of maple syrup, then some dry flour, before adding to waffles, pancakes, etc. Like ann mentioned it is something I saw years ago from Julia, Martha, Ina?

You did remember and you did post it! Thank you colleenoz!!! Good to know squash works well too... I'll have to try butternut and acorn as well. Occasionally I have those left over when making squash filled ravioli. Our stores do carry canned pumpkin, so I count my blessings as that sounds best to me for your scones. For an all too brief window of time, sugar pumpkins around Thanksgiving. I love your suggestion of candied ginger. Ah, it just sounds so good! Thank you for describing how it's served... I once saw clotted cream in our limited grocery store here... hope to find it again someday.