Pumpkin-Cranberry Scones with Maple Pastry Cream From Disney’s Grand Floridian Resort and Spa

AvatarAuthorMeagan S

Yields1 Serving

Pumpkin-Cranberry Scones
 2 ¼ cups All-Purpose Flour
 ½ cup Sugar
 2 tsp Baking Powder
 1 ½ tsp Cinnamon
 1 tsp Ginger
 1 tsp Nutmeg
 1 tsp Salt
 2 tbsp Butter, Cubed
 ¼ cup All-Purpose Shortening
 ½ cup Pumpkin Puree
  cup Milk
 ½ cup Dried Cranberries
 1 Egg, mixed with 1 tbsp Water to create an egg wash
Maple Pastry Cream
 1 cup Milk
  cup Pure Maple Syrup
 1 tbsp Maple Extract
 3 Egg Yolks
 2 tbsp Corn Starch
 1 tbsp Butter

For Pumpkin-Cranberry Scones:
1

1. Preheat oven to 400F. Line baking sheet with parchment paper.
2. Combine flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt in standing mixing bowl with paddle attachment.
3. Add the cubed butter, shortening, and pumpkin puree; mix on low speed until combined.
4. Roll out on a floured surface to 1/2-inch thickness.
5. Using a 2" round cutter, cut out rounds and place rounds on baking sheet.
6. Egg wash each round using a pastry brush.
7. Bake for 20 to 25 minutes or until golden brown

For Maple Pastry Cream :
2

1. Combine milk, maple syrup, and maple extract in medium pot; heat over medium heat until hot but not boiling.
2. Whisk together egg yolks and corn starch in a small bowl.
3. Temper 1/4 cup of hot milk slowly into the egg mixture while whisking.
4. Slowly pour tempered egg mixture into the remaining hot milk mixture; bring just to a boil, whisking constantly.
5. Remove from heat and stir on butter.
6. Pour into a medium bowl and cover with plastic wrap, making sure the wrap is in direct contact with the surface of the cream.
7. Refrigerate until cream sets.

To Serve:
3

Serve Pumpkin-Cranberry Scones with Maple Pastry Cream on side

Ingredients

Pumpkin-Cranberry Scones
 2 ¼ cups All-Purpose Flour
 ½ cup Sugar
 2 tsp Baking Powder
 1 ½ tsp Cinnamon
 1 tsp Ginger
 1 tsp Nutmeg
 1 tsp Salt
 2 tbsp Butter, Cubed
 ¼ cup All-Purpose Shortening
 ½ cup Pumpkin Puree
  cup Milk
 ½ cup Dried Cranberries
 1 Egg, mixed with 1 tbsp Water to create an egg wash
Maple Pastry Cream
 1 cup Milk
  cup Pure Maple Syrup
 1 tbsp Maple Extract
 3 Egg Yolks
 2 tbsp Corn Starch
 1 tbsp Butter

Directions

For Pumpkin-Cranberry Scones:
1

1. Preheat oven to 400F. Line baking sheet with parchment paper.
2. Combine flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt in standing mixing bowl with paddle attachment.
3. Add the cubed butter, shortening, and pumpkin puree; mix on low speed until combined.
4. Roll out on a floured surface to 1/2-inch thickness.
5. Using a 2" round cutter, cut out rounds and place rounds on baking sheet.
6. Egg wash each round using a pastry brush.
7. Bake for 20 to 25 minutes or until golden brown

For Maple Pastry Cream :
2

1. Combine milk, maple syrup, and maple extract in medium pot; heat over medium heat until hot but not boiling.
2. Whisk together egg yolks and corn starch in a small bowl.
3. Temper 1/4 cup of hot milk slowly into the egg mixture while whisking.
4. Slowly pour tempered egg mixture into the remaining hot milk mixture; bring just to a boil, whisking constantly.
5. Remove from heat and stir on butter.
6. Pour into a medium bowl and cover with plastic wrap, making sure the wrap is in direct contact with the surface of the cream.
7. Refrigerate until cream sets.

To Serve:
3

Serve Pumpkin-Cranberry Scones with Maple Pastry Cream on side

Pumpkin-Cranberry Scones with Maple Pastry Cream From Disney’s Grand Floridian Resort and Spa
Meagan S
My name is Meagan and I grew up on Long Island, New York but I am currently living in South Carolina. I am grateful for the opportunity to share my love and knowledge of all things Disney. When I'm not writing, I am teaching preschool in Charlotte, NC, and planning my next Disney trip!