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 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.
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
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
STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING
This is a beauty for your Thanksgiving holiday table. The ingredients for vanilla sauce are also listed.
Provided by southern chef in lo
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
- Bake at 350° for 35 minutes.
- Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
- Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
- Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
- Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.
- For lemon vanilla sauce: Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.
Nutrition Facts : Calories 387.8, Fat 19.8, SaturatedFat 8.9, Cholesterol 68.8, Sodium 267.4, Carbohydrate 50.2, Fiber 3.2, Sugar 23.2, Protein 6.4
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.
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Category DessertTotal Time 1 hr 5 mins
- In a large bowl, whisk together the flour, light brown sugar, baking powder, ground cinnamon, pumpkin pie spice, and salt. Then, use a pastry cutter or a fork to cut in the butter until the butter is about lentil-sized. In a separate bowl, whisk together the pumpkin puree/canned pumpkin, egg, vanilla extract, and heavy cream. Add the liquids to the flour mixture and mix until just combined. Finally, fold in the dried cranberries until evenly distributed.
- Transfer the dough to the parchment paper-lined sheet tray and pat into a circle. If the dough is sticky, sprinkle a bit of flour on the dough. Continue patting the dough until it is about an 8-inch disk. Then, use a bench scraper or knife to cut the circle into 8 wedges.
- Refrigerate the scones for 30 minutes. This allows the gluten to relax and helps them firm up before baking.
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