Difference between revisions of "Breakfasts/pumpkin cranberry scones"
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Preheat oven to 425 degrees. Sift together the dry ingredients. Using fingers work in the butter until mixture resembles coarse crumbs. Stir in dried cranberries. | Preheat oven to 425 degrees. Sift together the dry ingredients. Using fingers work in the butter until mixture resembles coarse crumbs. Stir in dried cranberries. | ||
| − | + | Just the type of insihgt we need to fire up the debate. | |
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== Step 3 == | == Step 3 == | ||
Turn dough onto flowered surface and knead until smooth. Shape into 2 rounds and cut each round into 6 wedges. Bake 14 minutes. Allow to cool. When cool spread/drizzle glaze on each scone and lightly sprinkle with cinnamon and turbinado sugar. | Turn dough onto flowered surface and knead until smooth. Shape into 2 rounds and cut each round into 6 wedges. Bake 14 minutes. Allow to cool. When cool spread/drizzle glaze on each scone and lightly sprinkle with cinnamon and turbinado sugar. | ||
Latest revision as of 06:56, 9 July 2015
Makes: 12 scones
Active Time: 45 minutes
Total Time: 1 hours 10 minutes
From: Dutch Iris Inn, Granbry Conn.
Ingredients
Scones
2 cups flour
7 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
6 tsp. cold butter in pieces
1/2 dried cranberries
1/2 canned pumpkin
3 tsp. heavy cream
1 egg
Maple Cinnamon Glaze
1 cup confectioners sugar, sifted
5 tsp. maple syrup
4 tsp. heavy cream
Directions
Step 1
Preheat oven to 425 degrees. Sift together the dry ingredients. Using fingers work in the butter until mixture resembles coarse crumbs. Stir in dried cranberries.
Just the type of insihgt we need to fire up the debate.
Step 3
Turn dough onto flowered surface and knead until smooth. Shape into 2 rounds and cut each round into 6 wedges. Bake 14 minutes. Allow to cool. When cool spread/drizzle glaze on each scone and lightly sprinkle with cinnamon and turbinado sugar.
