Sunday, December 1, 2013

Pumpkin Scones with Maple Whipped Cream

Happy First Day of December!

I hope that everyone had a wonderful Thanksgiving; hopefully, you're still able to move from all of the food that has been eaten. Seriously, I think I gained weight within two days of my vacation! Time to fast, at least until Christmas!

Since I was home for the break, I had some time to bake. Again, I decided to make something with pumpkin- for some reason, I've been obsessed with it recently. I happened to have found this awesome pumpkin scone recipe by Bobby Flay online, and decided to try it out! I made two versions, adding dried cranberries in one and dried apricots in the other. The scones came out well, a tad too gingery (potent from both the ground and candied ginger), but otherwise moist and not overly sweet. Plus, the maple whipped cream paired perfectly! Without further ado, here is the recipe:

Pumpkin Scones with Maple Whipped Cream (adapted from Bobby Flay)
(yields 16 scones)

For one batch of scones (yields 8):
2 cups flour
1/3 cup brown sugar
1 tsp baking powder
3/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp ground ginger
1/4 tsp sea salt
1/2 tblsp turbinado sugar
1 stick cold unsalted butter
1/2 cup soy milk, plus extra for brushing the tops
1/2 can pumpkin (from a 15-oz. can)
1 tsp vanilla extract
1/2 cup dried cranberries/apricots
1/4 cup candied ginger, diced

1. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ground ginger, and sea salt. Cut butter into tiny pieces and rub into the flour mixture, until it looks like coarse sand.
2. In a separate bowl, whisk together the soy milk, pumpkin, and vanilla. Add the wet mixture with the dry ingredients along with the cranberries and chopped ginger. Stir until just combined.
3. Flour the surface of the work station. Transfer the dough onto the surface and knead it a few times. Form into a circle about 8 to 10 inches across and 1/2 inch thick. Cut into 8 triangles and place on a baking sheet lined with parchment paper.
4. Brush the tops with extra soy milk and sprinkle on top the turbinado sugar.
5. Bake in a preheated 375°F oven for 19-21 minutes. Take out, and let it cool for at least 15 minutes.
6. Repeat with another batch, this time substituting the cranberries with apricots.

Maple Whipped Cream
1 cup whipping cream
1/4 cup maple syrup
pinch sea salt

1. Place all of the ingredients in a chilled metal bowl. Using beaters that have also been chilled, whip the ingredients on low speed. Increase to high speed once it begins to thicken and continue until it is light and fluffy.
(Note: Prior to making the scones, place the bowl and beaters in the refrigerator to chill).

Serve the maple whipped cream on top of the scones, or as a dip. Regardless, it is delicious!
Have a Happy Holiday, everyone! More baking recipes will come very soon!