The story behind these is that I love pumpkin and my mom loves scones. I thought cranberries would be good with toasted walnuts, all autumny and such. I also thought that toasting walnuts with cinnamon and maple would make them ridiculous. BOOM!
MAKES 8 SCONES
Pumpkin. Scones. ‘Nuf Said.
2 Baking Sheets
Small bowl x 2
Food Processor [Optional]
⅓ cup walnuts, chopped
½ tsp oil [canola, coconut, etc.]
¼ tsp cinnamon
1 tsp maple syrup
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp table salt
½ tsp cinnamon
½ tsp ground ginger
4 tbsp unsalted butter, cut into ½ inch slices, chilled
½ cup buttermilk [or, ½ tbsp white vinegar in a liquid measuring cup, fill up to the ½ cup mark with 2% milk, let it stand]
1 tsp vanilla extract
½ cup canned pumpkin
⅓ cup dried cranberries
1 large egg, beaten
- In the small bowl, mix the oil, cinnamon, and maple syrup until combined. Add the walnuts and toss until evenly coated.
- Preheat oven to 400 degrees. Evenly distribute walnut pieces onto baking sheet. Place in preheating oven until aromatic, from 5 - 8 minutes. Take out and let cool.
- Sift together flour, baking soda, baking powder, salt, cinnamon and ginger into a medium bowl. If using a food processor, there is no need to sift [just pulse a few times until combined]. Cut the butter into the mixture. If mixing by hand, break the butter apart with your hands and combine with the flour until evenly distributed. If using a processor, pulse until the mixture resembles coarse meal.
- If mixing by hand, make a well in the center of the bowl and add buttermilk, vanilla extract and pumpkin. Mix together using folding motion. If using a processor, combine the wet ingredients in a small bowl, then pour down the feed tube. Process until just combined. Do not over mix.
- Fold in cranberries and walnuts. On a floured surface, transfer dough and kneed gently 4 - 5 times. Pat dough into a 7” round [about 1 ½” thick]. Cut the circle in half, then quarters, then cut each slice again until there are 8 pieces.
- Place the slices onto a baking sheet. Brush the tops of all the scones with the egg wash, then drizzle with maple syrup. Place baking sheet on top of the other baking sheet [this will help keep the bottoms of the scones from burning] and place in the oven. Bake about 20 minutes until golden brown on top and a toothpick inserted into the center comes out clean. Transfer onto wire rack and let cool completely.
If you want more kick-assery, bring 8 tbsp of butter to room temp in a bowl. Add 1 tbsp of maple syrup and a pinch of salt. Mix together until throughly combined. Reheat the scones in the oven, then serve with the maple butter. Eat and have your head-grapes blown!