Cranberry Pumpkin Scones With Sugared Pepitas Recipes

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PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER



Pumpkin-Cranberry Scones with Whipped Maple Butter image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 8 scones

Number Of Ingredients 17

2 cups all-purpose flour, plus more for dusting
1/3 cup lightly packed light brown muscovado sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup very cold buttermilk
1/2 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
Scant 1/4 cup candied ginger, finely diced
1/4 cup heavy cream
1 cup heavy cream
1/4 cup pure maple syrup
Pinch sea salt

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 WITH CRANBERRIES AND PECANS



Pumpkin Scones with Cranberries and Pecans image

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

4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup packed dark brown sugar
2 large eggs
1/2 cup full-fat buttermilk, very cold, plus 2 tablespoons for brushing
1 cup pumpkin puree
2 teaspoons pure vanilla extract
2 sticks (1 cup) cold unsalted butter, cut into small cubes
1 cup fresh or frozen and thawed cranberries, roughly chopped (see Cook's Note)
1/2 cup pecans, roughly chopped
Turbinado or sparkling sugar, for sprinkling

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 AND CRANBERRY SCONES WITH CRANBERRY BUTTER



Pumpkin and Cranberry Scones With Cranberry Butter image

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

2 1/2 cups all-purpose flour
1/4 cup golden brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice (see recipe below)
1/2 cup butter, chilled
1/2 cup dried cranberries
1 egg
1/3 cup milk
1/2 cup canned pumpkin
3 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter
3 tablespoons powdered sugar

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



Cranberry Pumpkin Scones image

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

2 1/2 cups flour (I mix 1/2 white with 1/2 whole wheat)
1/4 cup brown sugar (I use brown sugar spenda)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ginger, ground
3 tablespoons butter, cut into small pieces
1 cup pumpkin, canned
1 egg, beaten
1/2 cup dried cranberries
1/4 plus 1 tablespoon low-fat milk (1%)
1 tablespoon raw sugar (turbinado)

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.

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