Directions
Servings: 12
Ingredients
- 2 1/2 cups All-purpose flour
- 1/4 cup Soft brown sugar
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 cup Butter, cubed Keep cold
- 1/2 cup Dried Cranberries
- 1 ea Egg - large
- 1/3 cup Whole milk
- 1/2 cup Pumpkin puree
Whipped Maple butter
- 1 cup Heavy cream
- 1/4 cup Maple syrup
- 1 pn Salt
Instructions
For the scones
- In a small bowl, soak the cranberries in boiling water and set aside
- Preheat an oven to 400ºF
- In large mixing bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice . Cut in the butter with pastry cutter until mixture looks like coarse crumbs (this can also be done with a few pulses in the food processor). Add the soaked cranberries.
- In small bowl, beat egg. Add pumpkin puree and milk. Make a well in the mixture in the larger bowl and pour all at once into the middle. Mix with a fork until moistened.
- Knead very briefly to bring it all together. Divide into two pieces and shape each piece into a round, flattening the top down to about 3/4 inch. Cut each round into 6 scones and place on a ungreased cookie sheet.
- Bake for about 12 minutes. Remove from pan and cool on rack for 5 minutes. Serve warm with whipped maple butter if desired.
For the maple butter
- 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.
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