Bobby Flay's Pumpkin-Cranberry Scones with Whipped Maple Butter | Brunch @ Bobby's | Food Network
Loaded with warm spices and smeared with whipped maple butter, Bobby Flay's rustic scones are the perfect way to start a fall morning!
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Pumpkin-Cranberry Scones with Whipped Maple Butter
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 8 scones
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:
1 cup heavy cream
1/4 cup pure maple syrup
Pinch sea salt
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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Bobby Flay's Pumpkin-Cranberry Scones with Whipped Maple Butter | Brunch @ Bobby's | Food Network
Basic scones | taste.com.au
Fill your home with the smell of freshly baked scones. With a 5 star rating and over 200 reviews these are guaranteed to please.
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Easy Yummy Buttermilk Fruit Scones/Zambian Youtuber.
Published 12 May 2021.
Hey everyone, welcome to another video.In this video am sharing some yummy butter milk fruit scones, enjoy...❤️
Scottish Soda Scone
Ingredients:
Flour - 300g
Salt - pinch
Buttermilk - 250ml
Bicarbonate of Soda - 1 & 1/2 teaspoons
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Making delicious sourdough, buttermilk scones, sourdough sandwich bread, HOMEMADE baking and more!
#homemadefood #homemaderecipe #sourdoughrecipes
Today we're doing something a little different and I'm showing you how I use baking as therapy and how I make my homemade sourdough scones with a delicious sweet vanilla whipped cream as well as my go to sourdough sandwich bread and homemade bagels. This past week has been a tough one for us personally and when this happens I like to go to my happy place in the kitchen and bake to nourish my family and my soul. I hope you love these recipes as much as I do.
Sourdough Scone recipe:
from here:
Ingredients
22 ½ oz unbleached all purpose flour ( 4 ½ cups)
2 tablespoons baking powder
4 oz granulated sugar (½ cup)
1 teaspoon salt
6 oz unsalted butter (cold, cut into 1″ chunks)
8 oz buttermilk (1 cup)
8 oz sourdough discard (1 cup)
2 eggs
Demerara Sugar for sprinkling
Instructions
Preheat the oven to 375 °F. Line two ½ sheet pans with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together 22 ½ oz unbleached all purpose flour, 2 tablespoons baking powder, 4 oz granulated sugar and 1 teaspoon salt. Toss in 6 oz unsalted butter chunks. Mix in the butter until the bits are the size of a pea.
Whisk together 8 oz buttermilk, 8 oz sourdough discard and 2 eggs. Add the buttermilk mixture to the dry ingredients all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.
Dump the dough onto a floured surface and finish kneading by hand just until all the loose flour is absorbed. Use your hands to pat the dough until it is ¾ thick. Use a 2½-3 biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.
Line the scones onto the prepared baking sheet, leaving 1 space between. Brush the tops of the scones with buttermilk and sprinkle with Demerara or granulated sugar.
Bake on the middle racks of the oven, flipping the trays after 10 minutes (see note). The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time 15-20 minutes.
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Hi! I'm Julie! I have a Doctorate in Occupational Therapy and I am passionate about helping moms and parents feel confident and at ease in their roles as parents! I have 3 children of my own who are my biggest teachers. On my channel you will find mom tips (that actually work), mindset strategies to help you truly enjoy your children and evidence-based occupational therapy strategies to help you shape your identity to be the parent you have always wanted to be!
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How to make scones - Scone recipe - Allrecipes.co.uk
For a weekend treat or a traditional English afternoon tea, these easy scones are perfect for any occasion. Watch how to make scones in just a few easy steps.
Stir in dried fruit, such as currants or sultanas, at the end for a fruited scone. Use the same technique for savoury cheese scones; we've loads of recipes for savoury scones, too!
Find this scone recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Our entire scone collection has recipes for classic scones and lots more: