Brunch at Bobby’s

(Makes 8 scones)

• 2 cups all-purpose flour, plus more for shaping
• 1/2 cup lightly packed light brown muscovado sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 8 tablespoons/1 stick of unsalted, cut into pieces, cold
• 1/2 cup canned pumpkin puree
• 1 teaspoon pure vanilla extract
• 1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
• Scant 1/4 cup finely diced candied ginger
• 1/4 heavy cream

Step 1

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

Step 2

Whisk together the flour, sugar, cinnamon, ground ginger, baking powder, baking soda, and salt in a large bowl. Cut the butter into the mixture using a pastry cutter or 2 knives until it resembles coarse meal.

Step 3

Whisk together the buttermilk, pumpkin, and vanilla in a medium bowl until smooth. Add to the flour mixture along with the cranberries and candied ginger and mix until combined, Add a tablespoon or two more of butter milk if the batter will not come together, but take care not to overmix or the scones will be tough.

Step 4

Transfer to a lightly floured surface and knead the dough gently four or five times to combine and then pat the dough into a circle that is about 8 inches in diameter and 1 1/2 inches thick. Cut the circle in half, then cut each half into 4 pie shaped wedges. Put the scones on the baking sheet, leaving space between them. Brush the tops of the scones with the cream.

Step 5

Bake until golden brown and a toothpick inserted into the middle comes out with a few moist crumbs attached, about 20 minutes. Transfer to a rack to cool for a least 15 minutes before serving warm or at room temperature. Bobby recommends you accompany the scones with maple butter- the recipe for which is on page 56 of Brunch At Bobby's- but I found a little cream cheese really hit the spot!