HEB Pumpkin and Cranberry Scones with Maple Butter
Pumpkin & Cranberry Scones with Maple Butter
Prep Time Minutes: 20 Cook Time Minutes: 15
1 Tbsp baking powder
2 1/2 cup(s) all purpose flour
1 Tsp cinnamon
1/4 cup(s) brown sugar, packed
3 sticks of salted butter, set 1 aside to soften
1/2 cup(s) heavy cream
1 cup(s) H-E-B Organics Pumpkin
1 egg yolk
1/2 cup(s) dried cranberries
3 Tbsp maple syrup
Preheat oven to 425ºF.
In a large mixing bowl, combine baking powder, flour, cinnamon and sugar. Mix well.
Using a fork or your hands, cut in 2 sticks of butter until flour mixture is the texture of sand.
In a separate bowl, combine cream, pumpkin, and egg yolk.
Combine with butter-flour mixture then stir in dried cranberries.
Turn out dough onto a floured surface and form into a round disk.
Cut into 8 wedges and place on a lightly greased baking sheet. Bake 15 minutes or until brown.
To make maple butter, use a hand mixer to combine maple syrup with softened butter. Beat until smooth.
Serve warm scones with maple butter.
Serving Weight (g): 140
Fat (g): 33
Saturated Fat (g): 20
Cholesterol (mg): 105
Sodium (mg): 330
Carbohydrates (g): 44
Fiber (g): 0
Sugar (g): 17
Protein (g): 0
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