Food & Drink Magazine

Autumnal Pumpkin & Cranberry Drop Scones with Pumpkin, Spice & Maple Butter

By Weavethousandflavors

Pumpkin Cranberry Scones with pumpkin maple butter04

It's the weirdest thing. As soon as autumn falls on my lap and temperatures begin to drop, I find the pressure begin to mount to do something, anything with pumpkin. I think it's an almost unhealthy obsession and best dealt with and got out of the way -  promptly.

This feeling also coincides with the time thoughts of the Thanksgiving feast menu begin churning in my head. It's a cacophony in there, I promise and can't be helped. Happens every time. And yes, I know it's only October. Like I said, can't be helped.

But I have another motive for fixing these scones - I wanted to experiment  around with a topping for these that would be delicious on other desserts as well. And by jove, we've got it!

The Pumpkin, spice and maple butter on this thing is to die for. Not to mention the melt-in-the mouth scones do a darn good job holding their own.

Don't let my cooky motives and inspiration for these lovely seasonal scones stop you for feasting on these yourself.

Go on then!

Gather the ingredients -

For the scones - all-purpose flour, baking powder, white sugar, softened unsalted butter, 2 large eggs, heavy cream, dried, oranges for the rind, sweetened cranberries, 100% pure pumpkin puree (NOT pumpkin pie filling), ground pumpkin spice & salt.

For the wash + sprinkle - milk & light brown sugar

For the Spice & Maple Butter -

softened butter, cream cheese, 100% pure pumpkin puree, light brown sugar, ground pumpkin spice, ground cardamom, ground cinnamon, ground nutmeg, pure vanilla extract & pure maple syrup

Pumpkin Cranberry Scones - Ingredients for the pumpkin maple butter
Pumpkin Cranberry Scones - Pumpkin maple butter

In a bowl add all the above ingredients for the spice and maple butter. Whisk to throughly combine. Cover the bowl with a plastic wrap and refrigerate till the scones are ready to serve.

Prepare the ingredients for the scones -

 Preheat the oven at 400 deg F.

Orange rind - Using a zester, zest the orange peel of 2 oranges into a bowl.

Eggs - In a separate bowl, beat 2 eggs with a fork till it is blended.

Egg wash - In a separate bowl, beat an egg with 1 tbs water, using a fork till blended.

Pumpkin Cranberry Scones - Dry Ingredients in food processor

Place the ingredients, all-purpose flour, baking powder, white sugar, salt & softened unsalted butter in a food processor fitted with a metal blade.

On the lowest setting blend till the flour & butter is well mixed. It will be crumbly like soft crumbs.

Pumpkin Cranberry Scones - Prepare the wet ingredients
Pumpkin Cranberry Scones - Combine the wet ingredients

In a large mixing bowl, add the grated orange rind, beaten eggs, pumpkin puree, heavy cream. Whisk to combine.

Pumpkin Cranberry Scones - Combine wet & dry Ingredients in a mixing bowl

Add the dry ingredients from the food processor and with a rubber spatula, begin to fold the mixture.

This is very important - do not over mix. STOP as soon as the mixture is well blended. Over working the dough makes awful scones.

Line a baking tray with parchment paper. Spray with non-stick baking spray.

Pumpkin Cranberry Scones - Shape drop scones with clean hands

Using clean hands, take a 2" piece of dough and gently place on the baking tray. Pat down till the scone dough is about 1/2" thick.

Place the scones in rows, not touching each other and about an inch apart if you can manage it.

Pumpkin Cranberry Scones - Milk wash the scones
Pumpkin Cranberry Scones - Drizzle brown sugar on scones & rest

Using a pastry brush, brush the egg wash over the top surface of the scones. Drizzle with light brown sugar and set the scones aside for 10 minutes.

Do not omit this step or the scones will 'spread' to give you pancakes instead!

Bake the scones in the pre-heated oven for 15 minutes or until the tops begin to brown. Do not over-brown.

Set aside to cool slightly. Serve warm with the spice and maple butter.

Pumpkin Cranberry Scones with pumpkin maple butter2

Such honest flavors of pumpkin and spice in these scones with the occasional, sweet-tart bite of sweetened cranberries. The pumpkin, maple and spice topping is just too luscios for words with this and I think I'll fix a double batch the next time. Just because.

Heavenly with a cuppa and sure to make an appearance each autumn.

Enjoy!

 

Recipe for

Autumnal Pumpkin Scones with Pumpkin & Maple Butter

Preparation time - 15 minutes

Cooking Time - 15 minutes

Makes 10 large scones

Shopping list

Scones -

2 cups all-purpose flour

4 tsp baking powder

1/3 cup white sugar

1/4 + 1/8 cup softened unsalted butter

2 eggs

3/4 cup heavy cream

1/3 cup dried, sweetened cranberries

1/2 cup 100% pure canned pumpkin puree (NOT pumpkin pie filling)

1 tsp ground pumpkin spice

3/4 tsp salt

Wash + sprinkle -

2 tbs milk

1/2 tsp light brown sugar/ scone

Pumpkin Spice & Maple Butter -

1/2 stick (4 0z) butter

2 oz cream cheese

2 tbs 100% canned pumpkin puree

3 tsp light brown sugar

1/2 tsp ground pumpkin spice

1/2 tsp ground cardamom powder

1/2 tsp ground cinnamon powder

1/2 tsp nutmeg

1 tsp pure Vanilla extract

1/4 cup maple syrup

Preparation -

For the Spice & Maple Butter -

In a bowl add all the above ingredients for the spice and maple butter. Whisk to throughly combine. Cover the bowl with a plastic wrap and refrigerate till the scones are ready to serve.

Prepare the ingredients for the scones -

 Preheat the oven at 400 deg F.

Orange rind - Using a zester, zest the orange peel of 2 oranges into a bowl.

Eggs - In a separate bowl, beat 2 eggs with a fork till it is blended.

Egg wash - In a separate bowl, beat an egg with 1 tbs water, using a fork till blended.

Method

Place the ingredients, all-purpose flour, baking powder, white sugar, salt & softened unsalted butter in a food processor fitted with a metal blade.

On the lowest setting blend till the flour & butter is well mixed. It will be crumbly like soft crumbs.

In a large mixing bowl, add the grated orange rind, beaten eggs, pumpkin puree, heavy cream. Whisk to combine.

Add the dry ingredients from the food processor and with a rubber spatula, begin to fold the mixture.

This is very important - do not over mix. STOP as soon as the mixture is well blended. Over working the dough makes awful scones.

Line a baking tray with parchment paper. Spray with non-stick baking spray.

Using clean hands, take a 2" piece of dough and gently place on the baking tray. Pat down till the scone dough is about 1/2" thick.

Place the scones in rows, not touching each other and about an inch apart if you can manage it.

Using a pastry brush, brush the egg wash over the top surface of the scones. Drizzle with light brown sugar and set the scones aside for 10 minutes.

Do not omit this step or the scones will 'spread' to give you pancakes instead!

Bake the scones in the pre-heated oven for 15 minutes or until the tops begin to brown. Do not over-brown.

Set aside to cool slightly. Serve warm with the spice and maple butter.

Enjoy!

 


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