The introduction to Iron Chef Bobby Flay's new recipe book starts with a sentence I've muttered a hundred times: "Brunch is my favorite meal of the week." He continues, "I absolutely love it- and apparently I'm not alone." No, Bobby. You are not alone.
Brunch is the best. It can be anything you want it to be. After a long and lazy morning, you can start the day with a sweet treat like chocolate chip pancakes or indulge in an ooey-gooey cheesy omelette. There are no rules or regulations, and no one's going to judge your for partaking in a little boozy beverage.
Brunch At Bobby's takes the boozy New York brunch that's ever so present each weekend in the city, and makes it easy to entertain at home. The book dips into all the major categories: beverages, sweet brunch, egg dishes, sandwiches, fruit, and savory side dishes. It boasts recipes like "Almond Croissant French Toast," "Crab Cakes Eggs Benedict," and "Asparagus and Cheese Popover."
Given the season, I decided to give the "Pumpkin Cranberry Scones" a whirl, and have provided you with the recipe below.
For more recipes, get your copy of Brunch at Bobby's- in stores now- or head to www.BobbyFlay.com.
Pumpkin Cranberry Scones
What You'll Need:
(Makes 8 scones)
- 2 cups all-purpose flour, plus more for shaping
- 1/2 cup lightly packed light brown muscovado sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 8 tablespoons/1 stick of unsalted, cut into pieces, cold
- 1/2 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
- Scant 1/4 cup finely diced candied ginger
- 1/4 cup heavy cream
- 1/3 cup of buttermilk
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Whisk together the flour, sugar, cinnamon, ground ginger, baking powder, baking soda, and salt in a large bowl. Cut the butter into the mixture using a pastry cutter or 2 knives until it resembles coarse meal.
Whisk together the buttermilk, pumpkin, and vanilla in a medium bowl until smooth. Add to the flour mixture along with the cranberries and candied ginger and mix until combined, Add a tablespoon or two more of butter milk if the batter will not come together, but take care not to overmix or the scones will be tough.
Transfer to a lightly floured surface and knead the dough gently four or five times to combine and then pat the dough into a circle that is about 8 inches in diameter and 1 1/2 inches thick. Cut the circle in half, then cut each half into 4 pie shaped wedges. Put the scones on the baking sheet, leaving space between them. Brush the tops of the scones with the cream.
Bake until golden brown and a toothpick inserted into the middle comes out with a few moist crumbs attached, about 20 minutes. Transfer to a rack to cool for a least 15 minutes before serving warm or at room temperature. Bobby recommends you accompany the scones with maple butter- the recipe for which is on page 56 of Brunch At Bobby's- but I found a little cream cheese really hit the spot!
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