Bobby Flay's Pumpkin-Cranberry Scones with Whipped Maple Butter | Brunch @ Bobby's | Food Network
Loaded with warm spices and smeared with whipped maple butter, Bobby Flay's rustic scones are the perfect way to start a fall morning!
Get the recipe ▶ https://foodtv.com/3dWWMcl
Subscribe to Food Network ▶ http://foodtv.com/YouTube
From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin-Cranberry Scones with Whipped Maple Butter
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 8 scones
Ingredients
Scones:
2 cups all-purpose flour, plus more for dusting
1/3 cup lightly packed light brown muscovado sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup very cold buttermilk
1/2 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
Scant 1/4 cup candied ginger, finely diced
1/4 cup heavy cream
Whipped Maple Butter:
1 cup heavy cream
1/4 cup pure maple syrup
Pinch sea salt
Directions
For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#BrunchAtBobbys #BobbyFlay #FoodNetwork #Scones
Bobby Flay's Pumpkin-Cranberry Scones with Whipped Maple Butter | Brunch @ Bobby's | Food Network
https://www.youtube.com/watch?v=dECM6daUUC0&feature=youtu.be
Видео Bobby Flay's Pumpkin-Cranberry Scones with Whipped Maple Butter | Brunch @ Bobby's | Food Network канала Food Network
Get the recipe ▶ https://foodtv.com/3dWWMcl
Subscribe to Food Network ▶ http://foodtv.com/YouTube
From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin-Cranberry Scones with Whipped Maple Butter
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 8 scones
Ingredients
Scones:
2 cups all-purpose flour, plus more for dusting
1/3 cup lightly packed light brown muscovado sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup very cold buttermilk
1/2 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
Scant 1/4 cup candied ginger, finely diced
1/4 cup heavy cream
Whipped Maple Butter:
1 cup heavy cream
1/4 cup pure maple syrup
Pinch sea salt
Directions
For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#BrunchAtBobbys #BobbyFlay #FoodNetwork #Scones
Bobby Flay's Pumpkin-Cranberry Scones with Whipped Maple Butter | Brunch @ Bobby's | Food Network
https://www.youtube.com/watch?v=dECM6daUUC0&feature=youtu.be
Видео Bobby Flay's Pumpkin-Cranberry Scones with Whipped Maple Butter | Brunch @ Bobby's | Food Network канала Food Network
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
![Bobby Flay's Tortilla Omelet Burrito | Brunch @ Bobbys | Food Network](https://i.ytimg.com/vi/SYSuWHW97uY/default.jpg)
![Bobby Flay's Yogurt-Fruit Muffins with Bran Crumb Topping | Brunch @ Bobbys | Food Network](https://i.ytimg.com/vi/H-9umDdM1Q8/default.jpg)
![Cook Cast-Iron Skillet French Toast with Bobby Flay | Brunch @ Bobby’s | Food Network](https://i.ytimg.com/vi/EwJB07eWs2I/default.jpg)
![Anne's Flank Steak and Grilled Veggie Pita | Secrets of a Restaurant Chef | Food Network](https://i.ytimg.com/vi/mzzt4oN1tF8/default.jpg)
![Cinnamon Bun PANCAKES with Bobby Flay | Brunch @ Bobby’s | Food Network](https://i.ytimg.com/vi/MV_RYK0kjww/default.jpg)
![Bobby Flay Makes Chocolate Chip-Pistachio Pancakes | Brunch @ Bobby’s | Food Network](https://i.ytimg.com/vi/DCGFl4rTzds/default.jpg)
![](https://i.ytimg.com/vi/hKQOTaCNl7M/default.jpg)
![Josh Groban, "You Braise Me Up" on Beat Bobby Flay](https://i.ytimg.com/vi/ii92F4dTnAQ/default.jpg)
![Bobby Flay's Cornbread Waffles with Ranch-Style Eggs | Brunch @ Bobby's | Food Network](https://i.ytimg.com/vi/0BQ5Khk7U-4/default.jpg)
![Bobby Flay's Ham and Cheese Buckwheat Crepes | Brunch @ Bobby's | Food Network](https://i.ytimg.com/vi/FTyfMt2bEks/default.jpg)
![Bobby Flay's Calabrian Scrambled Eggs | Brunch @ Bobby's | Food Network](https://i.ytimg.com/vi/2cTLj9JMpow/default.jpg)
![Trisha Yearwood's Soft Pizza Pretzels | Trisha's Southern Kitchen | Food Network](https://i.ytimg.com/vi/YRhTbKzbflo/default.jpg)
![Bobby Flay Makes Glazed Waffle Doughnuts | Brunch @ Bobby’s | Food Network](https://i.ytimg.com/vi/FzW6qmvpBpU/default.jpg)
![Bobby Flay Makes Savory Stuffed French Toast | Brunch @ Bobby’s | Food Network](https://i.ytimg.com/vi/2qK3ZhFnz10/default.jpg)
![Scone Recipe (Deadly but Delicious Edition)](https://i.ytimg.com/vi/mHKxFCJZvLY/default.jpg)
![Bobby Flay's Strawberry Waffles | Brunch @ Bobby's | Food Network](https://i.ytimg.com/vi/qUWaPLJRxbM/default.jpg)
![Oatmeal and Yogurt STUFFED Apples with Bobby Flay | Brunch @ Bobby’s | Food Network](https://i.ytimg.com/vi/e_gV9gv0hfQ/default.jpg)
![Anne Burrell's Butternut Squash and Pork Lasagna | Secrets of a Restaurant Chef | Food Network](https://i.ytimg.com/vi/o24wQsuVuBo/default.jpg)
![Bobby Flay's Pumpkin Lattes | Brunch @ Bobby’s | Food Network](https://i.ytimg.com/vi/b0odNQyc6vQ/default.jpg)
![Bobby Flay’s Salisbury Steak](https://i.ytimg.com/vi/OLqb99f2S5w/default.jpg)