Bobby Flay's Pumpkin-Cranberry Scones with Whipped Maple Butter | Brunch @ Bobby's

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