Ingredients and Weight:
- Pumpkin Puree: 1 cup (240 grams)
- All-Purpose Flour: 3 cups (390 grams)
- Baking Powder: 1 tablespoon
- Cranberries, dried: ½ cup (75 grams)
- Butter: ½ cup (110 grams) (melted)
- Milk: 1 cup (235 ml)
- White sugar: ½ cup (100 grams)
- Egg: 1 (for binding)
- Salt: 1 teaspoon
Preparation Time:
- Preparation: 30 minutes
- Cooking: 20 minutes
- Total: 50 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, combine the flour, baking powder, and salt. Mix well.
- Add the sugar and mix again.
- Add the melted butter and mix until combined.
- In a small bowl, mix the pumpkin puree with the milk and egg.
- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
- Fold in the dried cranberries.
- On a floured surface, roll out the dough to about 1 inch thickness.
- Cut out circles using a cookie cutter or knife and place on a baking sheet.
- Bake for 18-20 minutes or until golden brown.
Nutritional Information: (Per Scone)
Calories: 350, Fat: 15g, Carbohydrates: 50g, Protein: 5g, Fiber: 3g
Dish Characteristics:
- These scones are a perfect blend of autumn flavors with the rich taste of pumpkin and cranberries.
- The scones are soft, moist, and have a slightly sweet and sour taste from the cranberries.
- They are ideal for breakfast or as a snack paired with tea or coffee.
User Comments:
- "These scones are amazing! The combination of pumpkin and cranberry is so unique and delicious."
- "I love how easy these scones are to make. They are perfect for a weekend morning."
- "These scones are a great way to enjoy autumn flavors. The texture is perfect and the flavor is amazing."
Special Precautions and Tips:
- Make sure to use fresh ingredients for best results.
- Do not overmix the dough; it should be slightly sticky.
- Baking time may vary depending on the oven; check frequently towards the end of baking time.
