Time: 1 hour.
Complexity: easily
Quantity: 8 scones

Pumpkin-cranberry scones with maple whipped cream - a detailed recipe.

Ingredients:

Scones

• 2 cups of premium flour, plus extra for working
• 0.33 cups brown sugar
• 1 teaspoon baking powder
• 0.75 tsp ground cinnamon
• 0.5 tsp of soda
• 0.5 tsp ground ginger
• 0.25 tsp fine sea salt
• 0.5 cups chilled butter, cut into pieces
• 0.5 cup very cold sour milk
• 0.5 tbsp. pumpkin puree
• 1 teaspoon vanilla extract
• 0.5 cup dried cranberries, soaked in hot water for 30 minutes and well dried
• 0.25 cup finely chopped candied ginger (candied)
• 0.25 cups heavy cream

Whipped maple cream

• 1 cup heavy cream
• 0.25 tbsp. maple syrup
• A pinch of sea salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, shortcrust pastry, pumpkin puree, cream, sour milk, vanilla extract, brown sugar, sea ​​salt flakes, ground ginger, cinnamon, candied fruit, cranberry

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Preparation:

Step 1
• SconesPreheat oven to 190°C (375°F). Line a baking pan with parchment paper. Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt in a large bowl. Cut in the butter and add to the mixture, stirring to combine.
  
  Whisk the buttermilk, pumpkin puree, and vanilla together in a bowl until smooth. Add the liquid mixture to the dry ingredients, along with the cranberries and ginger. Stir gently.
Step 2
• Transfer the dough to a lightly floured work surface and knead it. Form it into a circle approximately 20 cm in diameter and 4 cm thick. Cut the circle in half, and each half into 4 triangles. Place the scones on a baking sheet and brush the top with cream.
  
  If the dough is too hard to shape, place it in the freezer for a while..
Step 3
• Bake until golden brown, 20-25 minutes. A toothpick inserted into the center should come out with a few moist crumbs. Let cool on a wire rack for 15 minutes before serving. Serve with maple whipped cream.
  
  Pumpkin and Cranberry Scones can be mixed with whole grain flour.
  
  Whipped maple creamCombine the cream, maple syrup, and sea salt in the pre-chilled bowl of a stand mixer fitted with the paddle attachment. Beat on low speed at first, then increase the speed as the mixture begins to thicken and whip until light and fluffy. Be careful not to overbeat, as over-beating the butter will cause it to separate.

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