~ PUMPKIN CRANBERRY SCONES ~
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...
Provided by Cassie *
Categories Other Breakfast
Time 40m
Number Of Ingredients 17
Steps:
- 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.
- 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).
- 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.
- 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.
- 5. For the glaze: Whisk cheese until creamy, add remaining ingredients and whisk until creamy and all sugar has dissolved.
- 6. Drizzle over cooled scones.
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Bahar Jafaar
[email protected]These scones were super easy to make and they turned out so well! I'll definitely be making them again.
Silvia Wanjiru
[email protected]I love the pumpkin and cranberry flavor combination in these scones. They're perfect for a cozy fall breakfast.
Anas Mirza
[email protected]These scones were a little bit crumbly, but they were still very tasty. I might try adding a little bit more liquid next time.
MOSES SSENTINDO
[email protected]I made these scones for a bake sale and they were a huge hit! Everyone loved them.
Kill er
[email protected]These scones are the perfect fall treat. I love the warm spices and the moist, tender texture.
Muhammad Sarwar
[email protected]I love the texture of these scones. They're crispy on the outside and moist and fluffy on the inside.
Melva Bulastid
[email protected]These scones were a bit too sweet for my taste, but they were still good. I might try reducing the amount of sugar next time.
Chand Ghallu
[email protected]I added a little bit of cinnamon and nutmeg to the batter and they turned out amazing! Highly recommend.
Sharon Respass
[email protected]These scones were so easy to make and they're absolutely delicious! I'll definitely be making them again.
Anjana Hettiarachchi
[email protected]I made these scones gluten-free by using a gluten-free flour blend. They turned out great!
Cooper Daniels
[email protected]These scones were a little dry for my taste, but the flavor was good. I might try adding some more moisture next time.
Debbie Wass
[email protected]I love the combination of pumpkin and cranberry in these scones. They're perfect for a fall breakfast or snack.
abubakar saleem
[email protected]These scones were easy to make and turned out perfect. I'll definitely be making them again for Thanksgiving.
Awojobi Dauda Aremu
[email protected]I'm not usually a fan of scones, but these were surprisingly good. The pumpkin and cranberry flavors are a great combination.
Hendrix Podolecki
[email protected]I made these scones for a brunch party and they were a huge success! Everyone loved them.
Aniya Hammond
[email protected]These scones were a hit with my family! They're moist and flavorful, with just the right amount of sweetness. I'll definitely be making them again.