~ pumpkin cranberry scones ~

Name: ~ Pumpkin Cranberry Scones ~
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) flour - plus extra for dusting; 1/3 cup(s) lightly packed light brown muscovado sugar - i used regular light brown sugar. i would have used dark had i had some; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) each - baking powder & ground ginger; 3/4 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) fine sea salt; 1/2 cup(s) cold unsalted butter, cut into pieces; 1/2 cup(s) each - very cold buttermilk & canned pure pumpkin; 1 teaspoon(s) vanilla extract; 1/2 cup(s) 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 ounce(s) neufchatel cheese, softened - or can use cream cheese; 1 1/2 tablespoon(s) each - milk & maple syrup; 3 - 4 tablespoon(s) heaping - confectioners' sugar or to desired consistency; 1/2 tablespoon(s) vanilla extract

(1 RATING)

108 Pinches 10 Photos

CJ *

Somewhere, PA

Updated on Feb 27, 2015

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!

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield 8 serving(s)

Ingredients

2 cups flour - plus extra for dusting
1/3 cup lightly packed light brown muscovado sugar - i used regular light brown sugar. i would have used dark had i had some
1 teaspoon baking powder
1/2 teaspoon each - baking powder & ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup each - very cold buttermilk & canned pure pumpkin
1 teaspoon 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
heavy - cream for brushing tops
MY MAPLE GLAZE
4 ounces neufchatel cheese, softened - or can use cream cheese
1 1/2 tablespoons each - milk & maple syrup
3 - 4 tablespoons heaping - confectioners' sugar or to desired consistency
1/2 tablespoon vanilla extract

How To Make ~ pumpkin cranberry scones ~

Step 1

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.

Step 2

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).
Step 3

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.
Step 4

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.
Step 5

For the glaze: Whisk cheese until creamy, add remaining ingredients and whisk until creamy and all sugar has dissolved.
Step 6

Drizzle over cooled scones.
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