Pumpkin Cranberry Scones With Whipped Maple Butter Food

CHERRY SCONES WITH WHIPPED MAPLE BUTTER

Steps:

• For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Whisk together the heavy cream, sour cream and vanilla in a small bowl; set aside.
• Pulse the flour, granulated sugar, brown sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until the mixture looks like fine meal. Transfer to a large bowl, add the cherries and toss until the cherries are coated. Pour in the heavy cream mixture and mix with a spatula until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough into a 1/2-inch-thick circle and cut into 12 wedges. Transfer the wedges to the lined baking sheet with a spatula, brush the tops generously with cream and sprinkle each with about 1/2 teaspoon granulated sugar. Bake until puffed and golden brown around the edges, about 18 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• For the marmalade: Combine the orange and granulated sugar in a food processor and process until finely pureed. Transfer the mixture to a small saucepan. Bring to a boil over high heat, then reduce to a rapid simmer. Cook, stirring occasionally, until slightly thickened, about 8 minutes. Transfer to a small bowl and set into a large bowl filled with ice water. Stir until the marmalade is cooled to room temperature.
• For the maple butter: Combine the butter, brown sugar, maple syrup and salt in a medium bowl and whisk until well combined.
• Serve the scones with the maple butter and marmalade.

PUMPKIN SCONES WITH CRANBERRIES AND PECANS

Steps:

• Place a rack in the top third of the oven and one in the lower third of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper.
• Whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Set aside. In a medium bowl, whisk together the brown sugar, eggs, 1/2 cup buttermilk, pumpkin puree and vanilla.
• Sprinkle the chilled butter cubes over the flour mixture. Mix with your fingers, pinching the butter into the dough until small crumbles form. Pour the wet mixture into the center of the dry mixture and stir to combine. Add the cranberries and pecans and stir until just incorporated.
• On a lightly floured surface, divide the dough in half and shape into two rounds each about 6 inches in diameter. Cut each round into 6 triangular scones. Pull the scones apart from each other and place on the prepared baking sheets, leaving about an inch between each. Brush the scones with the remaining 2 tablespoons of buttermilk and sprinkle with the turbinado sugar. If you have the time, refrigerate the scones for 30 minutes.
• Bake the scones until golden brown, puffed and cooked through, 28 to 32 minutes, switching the pans once about halfway through baking. Remove from the oven and allow to cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool until warm or room temperature. Store leftover scones in an airtight container for up to 4 days.

PUMPKIN-CRANBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt together in a bowl. Cut in butter using a pastry cutter until the mixture looks like oatmeal.
• Add pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla extract to the flour mixture and gently combine using a fork. Roll dough out onto a floured surface and form a rectangle. Cut into 10 triangles or squares and place on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.
• Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
• Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.

PUMPKIN AND CRANBERRY SCONES WITH CRANBERRY BUTTER

Steps:

• For Cranberry Butter.
• Pour boiling water over berries and let sit for 10 minutes. Drain. Chop berries and whip with margarine and sugar. Chill for at least 1 hour.
• For Pumpkin Cranberry Scones.
• Preheat oven to 400 degrees F.
• In large mixing bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice . Cut in margarine with pastry cutter until mixture looks like coarse crumbs. Add cranberries.
• In small bowl, beat egg. Add pumpkin and milk. Pour all at once into well in the middle of the dry ingredients mixing with a fork until just moistened.
• Knead on lightly floured breadboard until nearly smooth (several seconds).Pat dough into a 12x9 inch rectangel. Cut dough into 4x3 inch rectangles; cut each rectangle in half to form triangles. Place on ungreased cookie sheet. Bake for about 12 minutes. Remove from pan and cool on rack for 5 minutes. Serve warm with cranberry, butter if desired.
• Pumpkin Pie Spice.
• Mix together 1 1/2 teaspoons cinnamon, 1 teaspoons ginger, 1/4 teaspoons nutmeg and 1/8 teaspoons cloves.