PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER
Steps:
- For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
- Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
- Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
- Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
- For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
PUMPKIN SCONES
A crisp pumpkin snack to enjoy with a warm cup of tea.
Provided by MARBALET
Categories Bread Quick Bread Recipes Scone Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a mixing bowl, beat together butter, sugar, eggs and pumpkin. Stir in flour, cinnamon, nutmeg and salt by hand.
- Roll out into 1/2 inch thickness and cut into rounds. Place on tray close together and bake for 15 to 18 minutes.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 39.3 g, Cholesterol 36.1 mg, Fat 3.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 651.8 mg, Sugar 6.8 g
PUMPKIN-CRANBERRY SCONES
All the goodness of fall in one treat! Baking these pumpkin-cranberry scones will make your home smell so delightful.
Provided by Leftover Inspired
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.9 g, Cholesterol 22.2 mg, Fat 8.9 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 275.7 mg, Sugar 16.7 g
~ PUMPKIN CRANBERRY SCONES ~
This recipe other than the glaze is Bobby Flays. My husband saw him making these on one of his shows and asked if I would find and make them. I'm so glad I did, as they turned out beautiful. I couldn't try them, but I trust his judgement when he said they were awesome. I do know they were very moist. I added a bit more...
Provided by Cassie *
Categories Other Breakfast
Time 40m
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
- 2. Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
- 3. Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
- 4. Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
- 5. For the glaze: Whisk cheese until creamy, add remaining ingredients and whisk until creamy and all sugar has dissolved.
- 6. Drizzle over cooled scones.
PUMPKIN SCONES WITH CRANBERRY BUTTER
Delicious pumpkin scones, served with an easy cranberry butter.
Provided by Jennifer
Categories Snack
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, spices and salt.
- In a small bowl or measuring cup, whisk together the milk, pumpkin puree and egg. Set aside.
- Add the cubed butter to the flour mixture and using a pastry cutter or your fingertips, cut or rub the butter into the flour until it is reduced to pea-sized pieces. Set aside briefly.
- Add the pumpkin mixture to the flour mixture and using a wooden spoon, stir until all the flour is moistened and there isn't any loose flour at the bottom. *The mixture should not be crumbly, but should not be super sticky, either. Add a bit more flour or milk to adjust, as needed.
- Remove the dough to the parchment-lined baking sheet. Pat the dough into a 7 1/2 to 8-inch circle. If the dough seems sticky after patting it into a round on the baking sheet, pop it into the fridge or freezer for a few minutes before cutting into wedges. Using a sharp knife, cut the circle into 8 even wedges. Using a spatula, carefully pull apart the wedges so there is space between each one. They will rise considerably, so leave an inch at least between the wedges.
- Bake the scones in preheated oven until well set and starting to turn golden, about 12-15 minutes. Remove from oven, then remove to a cooling rack to cool. Dust with icing sugar to serve, if you like.
- For the cranberry butter: Add the dried cranberries to a bowl with the boiling water and let stand 5 minutes. Drain and pat dry. Add to a clean bowl, together with the softened butter and icing/confectioners' sugar. Stir to combine well. Serve softened alongside the scones. Left-over cranberry butter can be covered and refrigerated for several days.
Nutrition Facts : Calories 149 kcal, Carbohydrate 29 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 309 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PUMPKIN AND CRANBERRY SCONES WITH CRANBERRY BUTTER
Make and share this Pumpkin and Cranberry Scones With Cranberry Butter recipe from Food.com.
Provided by dawetl
Categories Scones
Time 37m
Yield 24 scones, 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 267.2, Fat 16.3, SaturatedFat 10.1, Cholesterol 57.1, Sodium 306, Carbohydrate 27, Fiber 1.3, Sugar 5.6, Protein 3.8
CRANBERRY PUMPKIN SCONES
Make and share this Cranberry Pumpkin Scones recipe from Food.com.
Provided by ellie_
Categories Scones
Time 40m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In a large bowl combine dry ingredients (flour - ginger).
- With two knives or a pastry blender cut in the butter until mixture is crumbly. Stir in next 4 ingredients (pumpkin - 1/4 cup milk), stirring until moistened.
- Sprinkle work surface with flour and then turn dough out on board and knead lightly.
- Divide dough in half and pat each each into a 6 inch round.
- Cut each round into 6 wedges to equal 12 pieces. Transfer wedges to baking sheet and brush scones with remaining 1 tablespoon milk) and sprinkle with the raw sugar.
- Bake in preheated oven for 15-20 minutes or until toothpick inserted into center comes out clean.
- Transfer to wire rack and let cool for 5 minutes - serve warm.
- ***to store and serve later: let scones cool on rack and then place in ziplock bags and freeze for up to 3 months. To reheat: place one scone on a microveable plate, cover with wax paper and microwave on high for 30 seconds or until heated through.
PUMPKIN SCONES WITH CRANBERRIES AND PECANS
Tart cranberries add a burst of flavor to these delicious pumpkin scones. They're packed with the warm spices that pair so well with pumpkin, and they'll will make you feel cozy no matter what the season. Keeping the butter cold and working it quickly into the dry ingredients ensures your scones will come out tender and light.
Provided by Vallery Lomas
Time 1h30m
Yield 12 scones
Number Of Ingredients 16
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 SCONES
This pumpkin scones recipe is quick and easy to make, drizzled with a light vanilla glaze, and full of the best cozy pumpkin flavors.
Provided by Ali
Time 45m
Number Of Ingredients 14
Steps:
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt until evenly combined.
- Add the diced butter and use a pastry cutter or two forks (or a food processor, see below) to cut the butter evenly into the dry ingredients until the mixture is crumbly and the butter forms no larger than pea-sized chunks.
- Add in the pumpkin purée, milk and vanilla extract. Then use a spatula to quickly and gently stir the mixture until no dry streaks remain. (Try to avoid over-mixing.)
- Turn the mixture out onto a flour-dusted surface and fold the dough over on itself a few times until it holds together and can form a ball. (The dough will be a bit sticky, so don't worry.) Pat the dough down flat into an 8-inch circle. Then use a large knife or bench scraper to slice the dough into 8 equal-sized pie wedges. (You may need to wipe off your knife between slices if the dough is sticky.)
- Transfer the wedges to a parchment-covered baking sheet, spacing them at least 2 inches apart. Then transfer the baking sheet to the freezer for 15 minutes or so while your oven heats. Heat the oven to 425°F.
- Briefly brush the top of each scone with a bit of buttermilk. Then transfer the baking sheet to the oven and bake for 13-15 minutes or until the scones are lightly golden on top and cooked through. Transfer to a wire baking rack to cool.
- In a small bowl, whisk together the glaze ingredients until combined. (If the mixture seems too thin, add more powdered sugar.) Then once the scones have cooled a bit, brush or drizzle the glaze on top of the scones. Serve and enjoy!
PUMPKIN SCONES WITH CRANBERRY BUTTER
Perfect for a holiday brunch or a light afternoon snack.Source: Unknown
Provided by Lynnda Cloutier
Categories Other Desserts
Number Of Ingredients 16
Steps:
- 1. To make the butter, mix the cranberries and boiling water in a heatproof bowl. Let stand for 10 minutes. Drain and finely chop the cranberries. Mix butter and powdered sugar in a bowl until mixed. Fold in cranberries. Chill, covered, for 1 hour or more to allow flavors to blend. You may substitute dried blueberries for the cranberries if you wish. To make the scones, mix flour, brown sugar, baking powder, pumpkin pie spice, baking soda and salt in a bowl. Mix well. Cut in butter using pastry blender til mixture resembles coarse crumbs. Make a well in the center of crumb mixture. Mix the pumpkin, milk and egg in a bowl. Add pumpkin mixture all at once to the well and stir just until moistened. Turn dough onto lightly floured surface. Knead dough by folding and pressing gently for ten to twelve strokes or until almost smooth. Pat dough into an 8 inch round and cut round into twelve wedges. Arrange wedges one inch apart on ungreased baking sheet. Brush tops with additional milk if desired. Bake at 400 for 12 to 15 minutes or until golden brown. Remove scones to wire rack and cool for 5 minutes. Serve warm with cranberry butter. Makes 1 dozen scones. The Scone originated in Scotland. It is a bread that is halfway between a cake and a biscuit.
GLUTEN FREE PUMPKIN SCONES WITH CRANBERRIES AND PECANS
This quick and easy gluten free pumpkin scones recipes is delicious as drop scones or in traditional triangles, and with or without the cranberries and pecans. It's a great go-to recipe anytime -- ready in under 20 minutes!
Provided by Jeff Rasmussen
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Whisk together all dry ingredients in a large bottom bowl. Cut butter or shortening into the dry ingredients using a pastry cutter or two knives. Stir in the eggs and pumpkin. Gently fold in berries and nuts. Spoon dough onto a parchment-lined baking sheet "drop" style, and sprinkle with a pre-made cinnamon and sugar mixture. Or pat out to a round shape on a pastry mat or clean counter lightly floured with gfJules Flour. Cut across the circle to make triangle-shaped wedges and remove each to lay on a parchment-lined baking sheet. Bake for 8-10 minutes, just until the tops are lightly browned. Do not overcook. Makes approximately 9-15 scones, depending on size.
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