Fall Favorite: Pumpkin-Cranberry Scones

Pumpkin-Cranberry Scone

Dough Patted In Circle

Cut Into Wedges

Pumpkin and cranberries are some of  my favorite flavors of the season.  Combine these ingredients with the  "fragrant spices" of cinnamon, ginger, nutmeg,  cloves and you have one great tasting scone. I found this recipe in Teatime magazine.    In the directions for this recipe they call for the use of 2 (8-well) cast-iron wedge pans.  I did not have any so I  just made these scones the way I usually make scones. I pat the dough into a circle and cut the dough into wedges.  I placed the dough on a floured work surface and I lightly floured my hands and cutting knife. Next, I placed the wedges on a baking sheet lined with parchment paper.  This  method worked just fine and the baking time was the same. The  scones are brushed with and egg wash and then sprinkled with turbinado sugar. Bake until the scones are golden brown.  The egg wash adds a nice sheen to the scones.  When you bite into these scones the flavor is wonderful.  Every ingredient compliments one another and they blend into a very flavorful scone.  


Pumpkin-Cranberry Scones
From Teatime Magazine

Ingredients:

2 1/4 cups all-purpose flour
1/4 cup firmly packed light brown sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons cold salted butter, cut into pieces
1/2 cup dried cranberries
1/2 cup canned pumpkin
1/2 cup whole buttermilk
2 large eggs, divided
1 teaspoon vanilla extract
1 tablespoon whole milk
1 tablespoon turbinado sugar

Directions
1. Preheat oven to 400 degrees.
2. Spray wells of 2 (8 well) cast-iron wedge pans with nonstick cooking spray.  Set aside.*
3. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, whisking well.
4. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.  Add cranberries, stirring to blend.  Set aside.

5. In a medium bowl, combine pumpkin, buttermilk, 1 egg, and vanilla extract, stirring to blend.  Add pumpkin mixture to flour mixture, stirring until combined.  If mixture seems dry, add more buttermilk, 1 tablespoon at a time, until uniformly moist.

6. Divide dough evenly among wells of prepared pans.  Using wet fingers, evenly pat dough into wells. Set aside.**
7. In a small bowl, combine remaining egg and milk, whisking to blend.  Brush lightly onto each scone.  Sprinkle evenly with turbinado sugar.

8. Bake until scones are golden brown and a wooden pick inserted in the centers comes out clean, 15 to 17 minutes.
9. Serve warm, or let cool on a wire rack to serve later.

Makes 16 scones

*If you  are not using well pans, line a baking sheet with parchment paper.
**NOT USING WELL PANS:   With lightly floured hands, divide the dough in two equal balls.  Take one ball of dough and place it on a lightly floured surface.   Pat the dough out into a 5-inch diameter circle.  Cut the dough into four equal wedges.  Place on baking pan lined with parchment paper.
***Makes 8 scones if you pat out the dough.

Fall Pumpkin Spice Apricot Bread

This sweet quick bread has a rich pumpkin flavor with a hint of holiday spices - cinnamon, ginger, cloves, nutmeg.  The walnuts add a nice flavor to the bread.  Add to this goodness, a maple glaze topped with walnuts.  MMMM:)
I make this bread over the holidays and serve it with different types of butter - pumpkin butter, apple butter, almond butter, peanut butter, and just butter.  

                                                     
Pumpkin Spice Apricot Bread

Bread Ingredients:

1 ¾ cups all-purpose flour

1-teaspoon baking soda

½ teaspoon salt

1-teaspoon ground cinnamon

1-teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground cloves

½ cup unsalted butter

1-cup sugar

2 eggs

1 teaspoon vanilla extract

¾ cup canned pumpkin

¾ cup diced dried apricots

¾ cup coarsely chopped walnuts

Glaze Ingredients:

½ cup powdered sugar

1/8-teaspoon ground cinnamon

3 tablespoons pure maple syrup

¼ cup chopped walnuts

Directions for Bread:

1. Preheat oven to 350 degrees.  Spray a 9x5 inch loaf pan with Baker’s Joy *or similar product.  Set aside.

2. Whisk together the flour, soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.  Set aside.

3. Cream the butter and sugar together with a stand mixer using a paddle attachment until light and fluffy.

4. Beat together the two eggs in a small bowl.

5. Add the eggs and vanilla to the butter mixture. Mix until incorporated. 

6. Add the dry ingredients to the butter mixture alternating with the pumpkin.   End with the dry ingredients.

7. Fold the dried apricots and walnuts into the bread batter.

8. Transfer the batter into the prepared bread pan.

9. Bake at 350 degrees for 60 minutes or until a toothpick inserted in the middle comes out clean.

10. Cool bread in pan for 10 minutes.  Remove from pan and cool completely on a wire rack.

Directions for Maple Glaze:

1. Stir together the powdered sugar, cinnamon, and maple syrup in a small mixing bowl until smooth.

2. Drizzle glaze over the cooled bread.  Sprinkle the chopped walnuts over the top of the bread.  

3. Slice and enjoy. 

*Bakers Joy is a baking spray of oil and flour.

Makes 1 loaf

Coarsely Chopped Walnuts

Chopped Dried Apricots

Dry Ingredients 

Dry Ingredients Whisked Together

Bread Batter Ready For Pan and Baking

Baked Bread

Maple Glaze

Slice of Pumpkin Spice Apricot Bread