Pumpkin-Cranberry Scones with Whipped Maple Butter

TOTAL TIME: 1 hr 10 min
Prep: 30 min
Inactive Prep: 15 min
Cook: 25 min
 
YIELD: 8 scones
LEVEL: Easy

ingredients

SCONES:
  • 2 cups all-purpose flour, plus more for dusting
  • 1/3 cup lightly packed light brown muscovado sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1/2 cup very cold buttermilk
  • 1/2 cup canned pure pumpkin
  • 1 teaspoon pure 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
  • 1/4 cup heavy cream
WHIPPED MAPLE BUTTER:
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Directions

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.

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5

Newest Ratings and Reviews

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  • on December 09, 2013

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    Best scone recipe ever!!!

    people found this review Helpful.
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  • on September 23, 2013

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    Delicious! We made this recipe twice because once you open a can of pumpkin you have enough for two batches! The first time, we followed the instructions for 1/2 C buttermilk and the mixture was much too wet so we added a little more flour. The second time, we used 1/3 C buttermilk like Bobby says in the video and the mixture was much too dry so we gradually added more buttermilk until it resembled the mixture Bobby has in the video. We made these ahead and then froze them cut in shapes and on the tray, no need to thaw! Just throw them in the oven in the morning and add 2-3 minutes to the cooking time. The bits of ginger and cranberries are a nice texture change and don't miss the whipped maple butter, a nice addition! Feel free to halve the butter recipe, you have enough for 20 with this recipe.

    people found this review Helpful.
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