Best Pumpkin Chocolate Chip Scones Brown Sugar Glaze Food

CHOCOLATE CHIP PUMPKIN SCONES

Steps:

• In a small bowl beat together the egg and water; set aside until needed.
• In a small bowl combine the cinnamon and granulated sugar; set aside until needed.
• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine the flour, mini-chocolate chips, salt, baking powder, baking soda, sugar, and pumpkin pie spice; mix well; set aside.
• Cut the butter into small cubes (or use a cheese grater to shred it) then quickly work it into the flour mixture (using a pastry cutter or two forks) until it resembles a coarse meal.
• In a medium-sized bowl whisk together the egg, pumpkin puree, and milk; pour into the flour and butter mixture and using a fork, gently stir everything together until just moistened.
• Pour the shaggy dough out onto a clean, well floured work surface. Using your hands, shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
• Lightly brush each scones with the egg wash, then sprinkle each one generously with cinnamon sugar.
• Bake scones for 18-20 minutes, or until the tops are lightly golden brown. Cool scones for 10 minutes on the tray, then serve warm!

BEST PUMPKIN CHOCOLATE CHIP SCONES BROWN SUGAR GLAZE

Steps:

• Preheat oven to 425F (Conventional) or 400F (Convection/Fan). In a large bowl, whisk together the flour (or flours if using AP + Whole Wheat), Granulated Sugar, Pumpkin Pie Spice, and Baking Powder.
• Cut the butter into 1/2″ cubes, and, using a pastry cutter, 2 knives or your fingers, cut it in until the butter bits are nicely incorporated and of small, but varying sizes (See Photo).
• Stir in chocolate chips, and nuts, if using.
• In a separate bowl, whisk together the pumpkin puree, buttermilk and eggs.
• Pour the liquid ingredients into the dry ingredients, and mix until the dough is thick, slightly sticky and there are no large streaks of flour left. If the dough feels too thick, or you still see large streaks of flour, you could add another tablespoon or two of Buttermilk to it.
• Divide the dough into two equal parts - and place each half on top of floured, parchment-covered baking sheet - you could use two separate baking sheets but you can likely fit them on 1. Shape and flatten each into an approximately 6-inch disc about 3/4″-1″ thick. Brush each disc with milk or cream (not totally necessary, but it adds some nice sheen). Then, using a large sharp knife or a bench scraper, dipped into cold water, cut each circle into 6 relatively equal sections.
• Gently and carefully pull the sections apart, maintaining a disc shape, on the pan. You can keep them in the circle shape, with about 1/2 - 3/4″ space between the sections, or further apart, just know mine baked faster when pulled further apart. Place prepared pan, with scones, in the freezer for 30 minutes. This will allow the scones to rise more during the bake!
• Bake in preheated oven until dark golden around the edges, and an inserted tester is clean. This should take 19-25 minutes. If they were closer, (1/2″), 22-25 minutes. In my oven, where scones were about 1-inch apart, this took 19 minutes. Once you start smelling their wonderful aroma, just check them every minute or two. Once they look nicely golden, start testing with your tester -( I used a toothpick). They should feel very light if you pick one up. Let cool a few minutes on the pan, then remove to a cooling rack.
• After 10-15 minutes, while still warm, drizzle with Salted Brown Sugar Glaze, if desired.
• Whisk all ingredients together. If Cream cheese is not nicely softened, just a 10-30 seconds at "Defrost" in the microwave will get it there. If it seems too thin, add a bit more confectioners sugar. If it seems too thick, add a bit more buttermilk or cream.
• Drizzle or spoon over scones 10 minutes after they come out of the oven, or it's fine to wait until fully cooled, too. You may have extra glaze.
• Scones are best the same day they are baked. To keep leftover scones fresh, store in airtight container, or freeze and defrost for longer-term keeping.

VEGAN PUMPKIN SCONES WITH MAPLE BROWN SUGAR GLAZE

Steps:

• In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and pumpkin pie spice). Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
• Knead the dough in the bowl until well mixed.
• Spray a cookie sheet with nonstick spray. Flour your hands, and form the dough into small triangles, using about 1/8 cup of dough for each mini-scone.
• Bake at 425 degrees for 10-12 minutes. If the edges are turning brown, it's time to take them out!
• Powder the brown sugar in a blender or food processor until it resembles confectioners sugar.
• Melt the margarine in a small pot. Remove from heat before the margarine burns, and add the powdered brown sugar, soy milk, and maple syrup. Mix well.
• Drizzle the glaze over the scones and allow to cool before serving (if you can wait that long!).

PUMPKIN SCONES WITH BROWN BUTTER GLAZE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, and ground cloves together in a bowl. Cut unsalted butter chunks into flour mixture with a pastry blender until mixture resembles coarse crumbs; make a well in the center.
• Pour pumpkin puree, yogurt, and 1 teaspoon vanilla extract into the well in flour mixture; stir with a wooden spoon until a soft dough forms. Mix pecans into dough.
• Turn dough out onto a lightly floured surface and pat into two equal-size circles. Cut each circle into 8 wedges; transfer to a baking stone or baking sheet lined with parchment paper.
• Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
• Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
• Beat brown butter, confectioners' sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is dissolved and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. Drizzle glaze over cooled scones.