~ Pumpkin Cranberry Scones ~
By
Cassie *
@1lovetocook1x
8
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!
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
- 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
MY MAPLE GLAZE
How to Make ~ Pumpkin Cranberry Scones ~
- 1Preheat 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.
- 2Whisk 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).
- 3Transfer 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. - 4Bake 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.
- 5For the glaze:
Whisk cheese until creamy, add remaining ingredients and whisk until creamy and all sugar has dissolved. - 6Drizzle over cooled scones.
