PUMPKIN-CRANBERRY SCONES
All the goodness of fall in one treat! Baking these pumpkin-cranberry scones will make your home smell so delightful.
Provided by Leftover Inspired
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt together in a bowl. Cut in butter using a pastry cutter until the mixture looks like oatmeal.
- Add pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla extract to the flour mixture and gently combine using a fork. Roll dough out onto a floured surface and form a rectangle. Cut into 10 triangles or squares and place on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
- Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
- Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.9 g, Cholesterol 22.2 mg, Fat 8.9 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 275.7 mg, Sugar 16.7 g
PUMPKIN SCONES WITH CRANBERRIES AND PECANS
Tart cranberries add a burst of flavor to these delicious pumpkin scones. They're packed with the warm spices that pair so well with pumpkin, and they'll will make you feel cozy no matter what the season. Keeping the butter cold and working it quickly into the dry ingredients ensures your scones will come out tender and light.
Provided by Vallery Lomas
Time 1h30m
Yield 12 scones
Number Of Ingredients 16
Steps:
- Place a rack in the top third of the oven and one in the lower third of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Set aside. In a medium bowl, whisk together the brown sugar, eggs, 1/2 cup buttermilk, pumpkin puree and vanilla.
- Sprinkle the chilled butter cubes over the flour mixture. Mix with your fingers, pinching the butter into the dough until small crumbles form. Pour the wet mixture into the center of the dry mixture and stir to combine. Add the cranberries and pecans and stir until just incorporated.
- On a lightly floured surface, divide the dough in half and shape into two rounds each about 6 inches in diameter. Cut each round into 6 triangular scones. Pull the scones apart from each other and place on the prepared baking sheets, leaving about an inch between each. Brush the scones with the remaining 2 tablespoons of buttermilk and sprinkle with the turbinado sugar. If you have the time, refrigerate the scones for 30 minutes.
- Bake the scones until golden brown, puffed and cooked through, 28 to 32 minutes, switching the pans once about halfway through baking. Remove from the oven and allow to cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool until warm or room temperature. Store leftover scones in an airtight container for up to 4 days.
GLUTEN FREE PUMPKIN SCONES WITH CRANBERRIES AND PECANS
This quick and easy gluten free pumpkin scones recipes is delicious as drop scones or in traditional triangles, and with or without the cranberries and pecans. It's a great go-to recipe anytime -- ready in under 20 minutes!
Provided by Jeff Rasmussen
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Whisk together all dry ingredients in a large bottom bowl. Cut butter or shortening into the dry ingredients using a pastry cutter or two knives. Stir in the eggs and pumpkin. Gently fold in berries and nuts. Spoon dough onto a parchment-lined baking sheet "drop" style, and sprinkle with a pre-made cinnamon and sugar mixture. Or pat out to a round shape on a pastry mat or clean counter lightly floured with gfJules Flour. Cut across the circle to make triangle-shaped wedges and remove each to lay on a parchment-lined baking sheet. Bake for 8-10 minutes, just until the tops are lightly browned. Do not overcook. Makes approximately 9-15 scones, depending on size.
PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER
Steps:
- 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.
CRANBERRY PECAN SCONES
Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.
Provided by M. Goldman
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
- Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
- Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
- Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.3 g, Cholesterol 8.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 119 mg, Sugar 10.8 g
CRANBERRY PECAN SCONES
This recipe is delicious and healthful- it's half whole grains, although you'd never guess it! I make the oat flour by grinding up oatmeal or instant oatmeal. You could also substitute whole wheat flour or whole wheat pastry flour. You can use fresh or frozen cranberries for this recipe.
Provided by Chef Lele
Categories Scones
Time 26m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Roughly chop cranberries.
- Sift together dry ingredients (flour through salt) in a bowl, mix in sugar. Crumble in the butter.
- Make a well and stir in the milk, then stir in cranberries, pecans, and lemon zest. Dough will be sticky!
- Pat out into a circle on a lightly floured surface- the circle should be 8 inches or so in diameter.
- Cut into wedges like a pizza- 8 total. Place on greased baking sheet. Bake for 16 minutes or so, or until browned to your liking.
Nutrition Facts : Calories 206.7, Fat 7.6, SaturatedFat 3.2, Cholesterol 12.5, Sodium 247.2, Carbohydrate 31.7, Fiber 2.5, Sugar 8.5, Protein 4.6
CRANBERRY PECAN SCONES
Cranberries adds festive color and fun flavor to baked goods and other dishes. These scones are a favorite treat for breakfast or a snack.-Sandy Ferrario, Ione, California
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat the eggs, orange juice, vanilla and orange zest. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Pat dough into a 6-1/2-in. circle on a greased baking sheet. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). , Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 323 calories, Fat 19g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 409mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN CRANBERRY PECAN BREAD
This easy quick bread is perfect for fall. We love it so much that it has become a year round favorite at our house. The cranberries and pecans really add to the pumpkin flavor. While it isn't necessary, I usually top it off with white chocolate drizzle and more pecans. These breads also make a great holiday hostess gifts.
Provided by ellierae2679
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Generously grease bottom only of an 8X4 or 9X5 loaf pan
- Mix the first four ingredients together - until all mix moistened.
- Mix in the cranberries and pecans.
- Pour batter into greased loaf pan.
- Bake for 40-55 minutes - until comes out clean.
- Let stand for 15 minutes.
- Use a knife to loosen sides from the pan, remove from pan and let stand for another hour until completely cool.
- Melt white chocolate chips and 1 1/2 tsp oil as directed on the chocolate package.
- Place mixture into a plastic resealable bagg.
- Seal the bag and then cut off one corner of the bag and drizzle chocolate mixture over the bread.
- Immediately top with pecans.
- Let toppings set and then store in the refridgerator.
Nutrition Facts : Calories 1553.7, Fat 131.6, SaturatedFat 22.7, Cholesterol 428.9, Sodium 184.8, Carbohydrate 86.8, Fiber 11.4, Sugar 68.2, Protein 22.7
CRANBERRY PUMPKIN SCONES
Make and share this Cranberry Pumpkin Scones recipe from Food.com.
Provided by ellie_
Categories Scones
Time 40m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In a large bowl combine dry ingredients (flour - ginger).
- With two knives or a pastry blender cut in the butter until mixture is crumbly. Stir in next 4 ingredients (pumpkin - 1/4 cup milk), stirring until moistened.
- Sprinkle work surface with flour and then turn dough out on board and knead lightly.
- Divide dough in half and pat each each into a 6 inch round.
- Cut each round into 6 wedges to equal 12 pieces. Transfer wedges to baking sheet and brush scones with remaining 1 tablespoon milk) and sprinkle with the raw sugar.
- Bake in preheated oven for 15-20 minutes or until toothpick inserted into center comes out clean.
- Transfer to wire rack and let cool for 5 minutes - serve warm.
- ***to store and serve later: let scones cool on rack and then place in ziplock bags and freeze for up to 3 months. To reheat: place one scone on a microveable plate, cover with wax paper and microwave on high for 30 seconds or until heated through.
PUMPKIN PECAN SCONES
Make and share this Pumpkin Pecan Scones recipe from Food.com.
Provided by Cupcake-Princess
Categories Scones
Time 27m
Yield 8 scones
Number Of Ingredients 11
Steps:
- In a mixing bowl large bowl stir together flour, brown sugar, baking powder, pie spice, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, pumpkin and milk. Add to crumb mixture and stir just until moistened. Stir in pecans.
- Turn dough onto a lightly floured surface, knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet.
- Bake at 400° for 12-15 minutes or until golden brown.
PUMPKIN-CRANBERRY-PECAN SCONES
Steps:
- Preheat oven to 400°F. Whisk together all dry ingredients in a large bottom bowl. Cut shortening into the dry ingredients using a pastry cutter or two knives. Stir in the eggs, yogurt and pumpkin. Gently fold in berries and nuts. Spoon dough onto a parchment-lined baking sheet "drop biscuit" style, and sprinkle with a pre-made cinnamon and sugar mixture. Bake for 8-11 minutes, just until the tops are lightly browned. Do not overcook! Makes approximately 15 scones.
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