COFFEE SHOP PUMPKIN SCONES
After eating a delicious pumpkin scone from my favorite coffee shop, I went home and played around with a base recipe until I came up with what I believe to be a fabulous copy!
Provided by PinkPrincess
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Mix flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.
- Mix pumpkin, egg, and half-and-half together in a separate bowl; stir into flour mixture just until combined. Turn dough onto a floured work surface and shape into a 1/2-inch-thick square. Cut dough into pizza-like wedges and arrange on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.
- Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 64.3 g, Cholesterol 36.4 mg, Fat 10.8 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 4.6 g, Sodium 370.2 mg, Sugar 35.2 g
STARBUCKS COPYCAT PUMPKIN SCONES
Steps:
- Preheat the oven to 425°F. Spray a baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.
- In a medium bowl, whisk together dry ingredients- flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
- In a large bowl, whisk together the pumpkin, half and half cream and egg.
- Use a pastry cutter or two knives to cut the butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
- Add the dry ingredients to the pumpkin mixture and stir until the dough comes together. The dough will be wet- just go ahead and sprinkle a little more flour into the dough until it's easier to handle (you'll be working in 1/4 to 1/3 cup additional flour to get the right consistency). Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out the dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 5-inches wide. Use a large knife or a pizza cutter to slice the dough in half horizontally. Cut 5 triangles on one side and 5 on the other. Gently pull the triangles apart, leaving about ½-inch space between each one.
- Bake 14 to 16 minutes on the prepared baking sheet. The scones should begin to turn light brown.
- When the scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for the icing.
- Prepare the icing by whisking the icing ingredients together in a medium bowl. Whisk until smooth. Spoon the icing into a zip baggie and snip the corner. Squeeze the baggie and drizzle the icing over each scone and allow the icing to set before serving.
Nutrition Facts : ServingSize 1 scone, Calories 265 kcal, Carbohydrate 45 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 39 mg, Sodium 188 mg, Fiber 1 g, Sugar 24 g
PUMPKIN SCONES
There are a couple of tricks to a good scone. First of all, the butter and cream should be cold cold cold cold. If at any point, the butter starts to melt into the flour mixture, pop the whole bowl into the freezer for a few minutes. I like to freeze my scones before I bake them as well. Secondly, handling the dough too much makes the scones tough. This is especially tricky when adding extra wet ingredients like pumpkin to the batter. Use a fork to mix the wet ingredients into the dry and stop before everything is completely uniform.
Provided by Samantha Seneviratne
Categories dessert
Time 2h
Yield 8 scones
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together the pumpkin puree, heavy cream, vanilla and egg. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg and salt. Using a pastry blender, cut the butter into the flour mixture. Add the pecans and toss to combine. Use a fork to stir in the pumpkin mixture just until you have craggy dough. Do not overmix.
- Tip the dough out onto the prepared baking sheet and pat it into a 6-inch circle. Cut the dough into 8 equal triangles and freeze them for at least 15 minutes. (Once they're frozen, you could transfer them to an airtight container and keep them frozen for up to a month.)
- Spread the scones out on the baking sheet and brush with a bit of cream. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Transfer to a rack to cool completely, about 1 hour.
- Mix together the cream cheese, confectioners' sugar and milk with an electric mixer in a large bowl until smooth. Spread some of the cream cheese mixture on top of each scone and serve immediately.
PUMPKIN SCONES
Make and share this Pumpkin Scones recipe from Food.com.
Provided by Melissa
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450.
- Combine dry ingredients.
- Cut in butter until coarse crumbs form.
- Stir together wet ingredients.
- Mix with dry ingredients just until blended (Do not overmix).
- Turn out dough onto floured surface.
- Knead gently, press into circle and cut into 8 wedges.
- Bake on ungreased cookie sheet 20 minutes.
- Stir together milk and powdered sugar.
- Drizzle over cooled scones and sprinkle with cinnamon.
Nutrition Facts : Calories 292.3, Fat 6.5, SaturatedFat 3.8, Cholesterol 38.6, Sodium 279.9, Carbohydrate 54.3, Fiber 1.1, Sugar 28.3, Protein 4.6
PUMPKIN SCONES WITH COFFEE GLAZE
Provided by Ree Drummond Bio & Top Recipes
Time 1h
Yield 12 scones
Number Of Ingredients 12
Steps:
- For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with a baking mat or parchment paper.
- In a large bowl, combine the flour, brown sugar, baking powder and pumpkin pie spice. Stir to combine. Add the butter pieces, then use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs.
- In a second bowl, whisk together the pumpkin puree, cream and eggs. Pour into the flour mixture, stirring gently, until it all comes together into a dough.
- Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 1/2-inch-thick rectangle about 15 inches by 3 inches. Cut into 12 equal triangular wedges.
- Transfer the wedges to the prepared baking sheet, brush the tops with the extra cream and bake until poufy, set and just barely golden, 20 to 23 minutes. Allow to cool completely.
- For the icing: Sift the powdered sugar, then combine with the coffee and butter in a large bowl. Make sure the icing is thick but still pourable; add a splash more coffee if needed to thin.
- Spoon a very generous amount of the icing onto each scone and sprinkle each with the pumpkin pie spice. Allow the icing to set, about 10 minutes. The scones can be served at once or stored in airtight container at room temperature for 1 to 2 days.
PUMPKIN SCONES
Make and share this Pumpkin Scones recipe from Food.com.
Provided by Nancy Van Ess
Categories Scones
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Lightly grease cookie sheets.
- Combine flour, baking powder, baking soda, spices and salt. In a large bowl, cream together shortening and brown sugar.
- Beat in the pumpkin, yogurt and sour milk.
- Gradually blend in the dry ingredients.
- Turn the dough out onto a floured surface, sprinkle with flour, and knead until smooth.
- Roll out the dough to a thickness of 3/4".
- Using a sharp knife, cut 2" squares and place 1" apart on baking sheets.
- Bake for 12-15 min., or until lightly colored.
- Transfer to wire racks, cover with a clean towel, and let cool.
Nutrition Facts : Calories 33.8, Fat 1.2, SaturatedFat 0.4, Cholesterol 0.2, Sodium 49.2, Carbohydrate 5.2, Fiber 0.2, Sugar 1, Protein 0.6
BETTER-THAN-COFFEESHOP PUMPKIN SCONES
I decided I no longer wanted to fork out big bucks for the autumn delight of pumpkin scones from that famous coffee chain. I went on a hunt for something I could make myself and got this beauty of a recipe. They're even softer than the ones I've loved from the store with the mermaid logo and way too easy to make. Serve with chai tea!
Provided by Shawna Hambly
Categories Bread Quick Bread Recipes Scone Recipes
Time 2h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine flour, 3/4 cup plus 3 tablespoons white sugar, baking powder, salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon ginger in a food processor. Add butter 1 tablespoonful at a time; mix until dough is crumbly.
- Whisk pumpkin, eggs, and 6 tablespoons milk together in a bowl. Fold pumpkin mixture into dough in the food processor; blend until a dough forms.
- Shape dough into a ball and pat out on a lightly floured surface. Split the dough in half repeatedly to make 12 equal portions. Shape portions into pie-shaped pieces by hand, about 3/4-inch thick each. Place scones onto the prepared baking sheet.
- Bake in the preheated oven until light brown, about 15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Combine confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger in a bowl. Mix until smooth. Drizzle icing over scones in a zigzag pattern. Let dry before serving, about 1 hour.
Nutrition Facts : Calories 489 calories, Carbohydrate 88.2 g, Cholesterol 62.5 mg, Fat 13.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 7.9 g, Sodium 587.1 mg, Sugar 53.7 g
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