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-CRANBERRY SCONES



Pumpkin-Cranberry Scones image

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

2 cups unbleached all-purpose flour
⅓ cup lightly packed brown sugar
2 tablespoons white sugar
1 tablespoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter
½ cup pumpkin puree
½ cup coarsely chopped fresh cranberries
⅓ cup sour cream
3 tablespoons milk
1 teaspoon vanilla extract
½ cup powdered sugar
1 tablespoon milk

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

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

Put leftover cranberries and pumpkin to great use in this moist quick bread. It's very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 162mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN SCONES WITH BERRY BUTTER



Pumpkin Scones with Berry Butter image

These delightful scones are perfect on a cold winter day with a steaming hot cup of coffee. They also make a wonderful hostess gift arranged in a basket. -Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Time 40m

Yield 8 scones (about 1/2 cup butter).

Number Of Ingredients 16

2 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tablespoons confectioners' sugar
DOUGH:
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
1 large egg
1/2 cup canned pumpkin
1/3 cup 2% milk
2 tablespoons chopped pecans, optional

Steps:

  • Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour., In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired. , Turn dough onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet. , Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter.

Nutrition Facts : Calories 392 calories, Fat 24g fat (15g saturated fat), Cholesterol 88mg cholesterol, Sodium 391mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.

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.

CRANBERRY-PUMPKIN SCONES WITH SUGARED PEPITAS



CRANBERRY-PUMPKIN SCONES WITH SUGARED PEPITAS image

Number Of Ingredients 19

2 1/2 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, cut up
1/2 cup dried cranberries
2 eggs, lightly beaten
1/2 cup half-and-half, light cream, or milk
1/2 cup canned pumpkin
1 egg, lightly beaten
1 tablespoon water
2 cups powdered sugar
1 tablespoon butter, softened
2 teaspoons finely shredded orange peel
2 tablespoons orange juice
1 recipe Sugared Pepitas (desired amount)
Finely shredded orange peel (optional)

Steps:

  • Preheat oven to 400 degrees degrees F. Line a large baking sheet with parchment paper; set aside. In a large bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Add cranberries and toss well. Make a well in the center of the flour mixture; set aside. In a small bowl stir together the 2 eggs, half-and-half, and pumpkin. Add pumpkin mixture all at once to flour mixture. Using a fork, stir just until moistened. Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut circle into eight wedges. Place wedges 2 inches apart on the prepared baking sheet. In a small bowl combine the 1 egg with the 1 tablespoon water. Brush wedges lightly with egg mixture. Bake for 15 to 20 minutes or until golden. Remove scones from baking sheet. Let cool for 5 minutes before spreading with glaze. For glaze, in a small bowl stir together powdered sugar, the 1 tablespoon butter, the 2 teaspoons orange peel, and the orange juice until well combined. Spoon glaze over warm scones, spreading evenly. Sprinkle with some of the Sugared Pepitas* and, if desired, additional shredded orange peel. Serve warm.

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