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Autumn Scones with Cranberry-Maple Cream
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| Bernadette: Cork, Ireland |
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1 tablespoon butter
1/2 cup sugar
1 egg
2 cups flour: self-raising
1 cup pumpkin, cooked and mashed
1/8 teaspoon salt
Cranberry-Maple Cream
1 cup whipping cream
1/2 cup cranberry jelly
3 tablespoons maple syrup
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Directions:
Grease a scone tray or baking tray. Cream together the butter and sugar
until light and fluffy. Add the egg, beating well. Add the pumpkin, flour
and salt and fold in by hand. Knead lightly and cut into 1-inch squares.
Place on the baking tray and bake at 425 degrees F, until well-risen and
golden on top (about 15 minutes).
Combine cream, cranberry jelly and maple syrup and beat until mixture
thickens and forms stiff peaks. Place mixture in Flavor Express bellows
and inject into scones.
Scones will have a natural crevice, facilitating easy injection. These scones
are excellent served warm and just-injected with the fresh Cranberry Cream
mixture. Alternatively, fill with the Cranberry-Maple Cream, and keep refrigerated
until ready to serve. Great for afternoon tea.
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