~ Pumpkin Cranberry Scones ~

Name: ~ Pumpkin Cranberry Scones ~
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 c flour - plus extra for dusting; 1/3 c lightly packed light brown muscovado sugar - i used regular light brown sugar. i would have used dark had i had some; 1 tsp baking powder; 1/2 tsp each - baking powder & ground ginger; 3/4 tsp ground cinnamon; 1/4 tsp fine sea salt; 1/2 c cold unsalted butter, cut into pieces; 1/2 c each - very cold buttermilk & canned pure pumpkin; 1 tsp vanilla extract; 1/2 c dried cranberries, soaked in hot water for 30 minutes and drained well; scant 1/4 cup candied ginger, finely diced; heavy cream for brushing tops; MY MAPLE GLAZE; 4 oz neufchatel cheese, softened - or can use cream cheese; 1 1/2 Tbsp each - milk & maple syrup; 3 - 4 Tbsp heaping - confectioners' sugar or to desired consistency; 1/2 Tbsp vanilla extract

By Cassie *
@1lovetocook1x

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 cranberries and changed the original maple butter to my maple glaze. What a hit!

Rating:

★★★★★ 1 vote5

Comments:

12 Comments

Serves:

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

Add to Grocery List

2 c

flour - plus extra for dusting
1/3 c

lightly packed light brown muscovado sugar - i used regular light brown sugar. i would have used dark had i had some
1 tsp

baking powder
1/2 tsp

each - baking powder & ground ginger
3/4 tsp

ground cinnamon
1/4 tsp

fine sea salt
1/2 c

cold unsalted butter, cut into pieces
1/2 c

each - very cold buttermilk & canned pure pumpkin
1 tsp

vanilla extract
1/2 c

dried cranberries, soaked in hot water for 30 minutes and drained well
scant

1/4 cup candied ginger, finely diced
heavy

cream for brushing tops
MY MAPLE GLAZE
4 oz

neufchatel cheese, softened - or can use cream cheese
1 1/2 Tbsp

each - milk & maple syrup
3 - 4 Tbsp

heaping - confectioners' sugar or to desired consistency
1/2 Tbsp

vanilla extract

How to Make ~ Pumpkin Cranberry Scones ~

Step-by-Step

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 glaze:

Whisk cheese until creamy, add remaining ingredients and whisk until creamy and all sugar has dissolved.
Drizzle over cooled scones.