Wednesday, November 7, 2012

Pumpkin Scones with Maple Walnuts and Cranberries

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!

Pumpkin. Scones. ‘Nuf Said. 


2 Baking Sheets
Small bowl x 2
Medium bowl
Silicone brush
Food Processor [Optional]


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
cup dried cranberries
1 large egg, beaten
Maple syrup 


  1. In the small bowl, mix the oil, cinnamon, and maple syrup until combined. Add the walnuts and toss until evenly coated.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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!

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