91ºF

HEB Pumpkin and Cranberry Scones with Maple Butter

Pumpkin & Cranberry Scones with Maple Butter

 

Prep Time Minutes: 20    Cook Time Minutes: 15

 

 

Ingredients:

  • 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

 

Instructions:

  • 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.
  •  

     

    Servings: 10

    Nutritionals

    Serving Weight (g): 140

    Calories: 480

    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