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Vandal Black and Gold Pumpkin Cranberry Scones

By Tiffany Schaeffer

Indulge in the flavors of fall with these “Vandal Black and Gold Pumpkin Cranberry Scones”. Pumpkin, cranberries and walnuts combine in this hearty pastry that’s perfect for those crisp November mornings or a post Thanksgiving dinner dessert. Vandal colors of black and gold top off this tasty treat with a decadent drizzle of pumpkin cream cheese and dark chocolate. A delicious way to bring Vandal spirit to your fall holidays! Go Vandals!

  • Yield: 8 scones
  • Oven: 400F
  • Bake: 20 minute


  • 2 c all-purpose flour 
  • 1/3 c sugar 
  • ½ tsp cinnamon 
  • 1 tsp baking powder 
  • ¼ tsp baking soda 
  • ¼ tsp salt 
  • ½ c cold unsalted butter, cut into pieces 
  • ½ c buttermilk 
  • ½ c canned pure pumpkin 
  • 1 tsp vanilla extract 
  • 1/3 c dried cranberries 
  • 1/3 c chopped walnuts 

Pumpkin Cream Cheese

  • ½ c Cool Whip 
  • 2 Tbsp sugar 
  • 2 Tbsp cream cheese, softened 
  • 1 Tbsp canned pure pumpkin 
  • 1/8 tsp cinnamon

Dark Chocolate Drizzle

  • ½ c dark chocolate chips


Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt. Cut in the butter until coarse crumbs form. Add in cranberries and walnuts. In another medium bowl, mix together the buttermilk, pumpkin and vanilla. Add the wet ingredients to the dry and mix only until combined. On a floured surface, knead the dough gently 4-5 times and pat into a circle that is about 7 inches in diameter and 1½ inches thick. Cut into 8 triangle shaped wedges and place on a baking sheet. Bake on a center rack about 20 minutes. Let cool on cooling rack.

While the scones are baking, make the Pumpkin Cream Cheese. Mix together the Cool Whip, sugar, cream cheese, pumpkin and cinnamon. Spoon the mixture into a sandwich bag and cut off a small portion of the tip of one of the corners on the bottom of the bag. While the scones are cooling, gently squeeze the bag to drizzle the mixture over the scones. Place the dark chocolate chips in a microwave safe dish and microwave for 1 minute, stir, and if not melted, return to microwave at 30 second intervals until just melted. While it is still warm, drizzle the dark chocolate over the scones using a teaspoon. Let cool and enjoy!

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