Rania's Recipes: Pumpkin Waffles & Dried Cherry Sour Cream Scones
If you're looking for a delicious breakfast recipe for Christmas morning, be sure to look at these two from Rania Harris!
Pumpkin Waffles
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ cup packed brown sugar
- 1 cup canned pumpkin
- 2 cups milk
- 4 eggs, separated
- ¼ cup butter, melted
Directions:
Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and
brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin,
milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft
peaks form.
Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture,
stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the
egg whites into the batter, stirring gently until incorporated. Fold in the
remaining egg whites. Cook waffles according to manufacturer's instructions.
Apple Cider Syrup
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 cup apple cider
- 1 tablespoon lemon juice
- 2 tablespoons butter
Stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the
apple cider and lemon juice. Cook over medium heat until mixture begins to
boil; boil until the syrup thickens. Remove from heat and stir in the 2
tablespoons of butter until melted. Serve warm.
(Makes about 6 Waffles)
Dried Cherry Sour Cream Scones
- 2 cups all purpose flour
- 1/4 cup light brown sugar (packed)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons chilled unsalted butter - cut into 1/2-inch pieces
- 2/3 cup sour cream
- 1 teaspoon vanilla extract
- ½ cup dried cherries
- 1 large egg - beaten to blend for glaze
- Additional brown sugar - for glazing
Directions:
Preheat oven to 425 degrees. In the bowl of a food processor fit with a steel blade, process the first 5 ingredients just to blend. Add in the unsalted butter and process until a coarse meal forms. Add in the sour cream and vanilla and process until a dough forms. Remove the mixture from the bowl and turn out onto a lightly floured surface. Knead in the dried cherries until they are well incorporated - about 10 turns. Cut the dough in half and shape each half into a ball. Press down into a round and gently roll each round into a circle about one half inch in thickness. Cut each circle into eight wedges.
Transfer the wedges onto a parchment lined baking sheet. Brush them with the beaten egg and sprinkle a little of the brown sugar on each scone. Bake about 12 minutes or until golden. Serve warm with jam and butter.
Makes: 16 scones