Pumpkin Porter Scones

A couple weeks ago, StumbleUpon directed me to a recipe for cheddar beer scones.  I thought that sounded great, but was more intrigued by this new idea of making scones with beer.  In my head, I started thinking about all the ways to make that work: Magic Hat scones with apricots and pecans or Double Chocolate Stout scones with cocoa powder, pecans, and white and dark chocolate chips. 

After debating, I decided to try a seasonal route of doing something with pumpkin beers.  Since one of my favorite pumpkin beers is Starr Hill's Boxcar Pumpkin Porter, I began to play around with some ingredients.  Here is the one I eventually landed on. 

Directions: 

•  Preheat to 400º and, if you have parchment paper on hand, line a large cookie sheet.   
• Place flour, oats, baking powder, brown sugar, salt, cinnamon, ginger, and orange zest in a large mixing bowl.  Stir to combine ingredients. 
• Add the cubes of butter and mix into dry ingredients with hands until you get a course meal. 

•  Create a well in the flour/butter mixture.  Add the egg and beer.  Stir to incorporate. 
• When the liquids are incorporated and you have a loose mixture, add dried cranberries, golden raisins, and walnuts.  Then, with your hands, knead the mixture together in the bowl with about 10 passes (or about 15-20 seconds) until the mixture forms a ball.  

•  With a spoon or ice-cream scoop, scoop out dough onto the cookie sheet.  Dough should produce about 18-20 scones.  Brush the tops with a little butter.  Then, place in oven.  Cook for about 15 minutes.  **If you want the more traditional scone texture of crunchier outside, then cook for 20 minutes total.  I like mine  a little softer and doughier so I cook them for 15. 
• When done, take out the oven and let set.  These actually need a little time to rest before eating.  Although not as crunchy, the flavor is even a little better the next day.