Healthy Pumpkin Scones Food

PUMPKIN SPICE SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour in a bowl and coarsely grate in the butter (dipping the butter into the flour can make it easier to grate; do this as often as you need). Use a butter knife to stir the butter into the flour, then mix in the sugar and spice.
• Add the pumpkin and 80ml milk to the flour mixture and quickly stir everything together. Add more milk if you need to.
• Tip the mixture onto a floured surface and lightly bring together with your hands a couple of times. Roll out until 4cm thick and stamp out rounds with a 7cm cutter. Re-shape the trimmings until all the dough has been used. Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for 10-12 mins until risen and lightly browned.

HEALTHY PUMPKIN SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk pastry flour, all-purpose flour, baking powder, 1/2 teaspoon cinnamon, allspice, salt, nutmeg, ginger, and baking soda together in a bowl. Cut cold butter into flour mixture using a pastry blender or 2 knives until mixture resembles small crumbs.
• Mix 1/2 cup pumpkin puree, sour cream, white sugar, and egg together in a separate bowl; stir into flour mixture just until dough forms. Gently roll dough into a circle on a floured work surface and cut into wedges or use fall-inspired cookie cutters. Arrange scones on a baking sheet.
• Bake in the preheated oven until lightly browned, about 15 minutes.
• Mix confectioners' sugar, 1 tablespoon pumpkin puree, and 1/4 teaspoon cinnamon together in a bowl until glaze is smooth; spread over warm scones.

PUMPKIN SCONES

Steps:

• Preheat oven to 375 degrees. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg, and 3/4 teaspoon salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms but is still crumbly. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Cut into 8 wedges, then pull them 2 inches apart.
• Bake until golden brown, about 20 minutes. Transfer sheet to a wire rack; let cool completely.
• Stir together remaining 1 tablespoon melted butter, pinch of salt, confectioners' sugar, and 2 tablespoons maple syrup until smooth. If glaze is too thick, add up to 1 tablespoon more maple syrup, 1 teaspoon at a time. Dip tops of scones in glaze; transfer to same sheet and allow glaze to set 30 minutes before serving.

PUMPKIN SCONES

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.

MOIST PUMPKIN SCONES

Steps:

• In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

PUMPKIN SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a mixing bowl, beat together butter, sugar, eggs and pumpkin. Stir in flour, cinnamon, nutmeg and salt by hand.
• Roll out into 1/2 inch thickness and cut into rounds. Place on tray close together and bake for 15 to 18 minutes.

CLASSIC PUMPKIN SCONES

Steps:

• Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
• Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
• Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
• With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
• Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
• Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
• Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

PUMPKIN SCONES

Steps:

• Heat the oven to 220°C.
• Rub the butter into the flour with your fingertips.
• Add the sugar, pumpkin and egg, then the milk if you need it.
• Turn the dough onto a lightly floured board and knead until smooth.
• Roll out 2cm thick.
• Using a knife, cut into 12 scones.
• Place on a tray, and brush the tops with milk.
• Place in the top half of your oven and bake at 220°C for 10-15 minutes until brown.
• Allow them to cool a little, then serve with butter.

BEST EVER STARBUCKS PUMPKIN SCONES

Steps:

• Preheat your oven to 375 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
• In a medium bowl, combine the pumpkin puree, egg and whipping cream with a fork. Set aside.
• In a separate bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, ginger, and cloves with a wire whisk.
• Cut the cold butter into cubes and add to the flour mixture.
• Using your hands, pick up a handful of the flour mixture and butter cubes and rub your hands together only once before dropping the mixture back into the bowl. Repeat this process until all the butter has turned into thin sheets distributed throughout the flour mixture.
• Pour the pumpkin mixture into the flour and butter mixture and mix together with a rubber spatula gently until it's mixed about half way.
• Dump the half-mixed dough onto a floured work surface. Using your hands, pick up half the dough and fold it over the other half. Continue working the dough in this folding motion, very gently, until almost all the flour is incorporated. As you do this, slowly create a round shape about 2 inches thick.
• Slice the round dough into 8 triangular pieces and place them on the prepared baking sheet.
• Bake for about 20-22 minutes at 375 degrees Fahrenheit, or until the scones have puffed up slightly and are firm to the touch. If the scones start to brown on top, remove them from the oven so they don't over-bake.
• Let the scones cool on the pan for a few minutes, and then transfer to a cooling rack to cool completely.
• While the scones are cooling, make the glaze by combining the powdered sugar and whipping cream in a medium bowl. Add the powdered sugar first and whisk while adding the whipping cream one tablespoon at a time until a thick glaze forms.
• Divide the glaze into 2 separate bowls. Leave one bowl aside (this will be the white glaze) and to the second bowl add the cinnamon, cloves and nutmeg and whisk to combine (this will be the spice glaze).
• When the scones are cool, dip them upside down into the white glaze until the glaze coats the top of the scones.
• Set on a plate or cooling rack and let the glaze dry for about 5 minutes.
• Add the spice glaze to a small piping bag or ziploc bag and snip off the end. Pipe the spice glaze on top of the white glaze to create a lined pattern, or any pattern you wish.
• Discard any remaining glaze and allow the scones to sit for about 15 minutes before enjoying, so the glaze can harden just slightly.
• Store in an airtight container for up to 2 days, or enjoy them while they're fresh for best results!

PUMPKIN SCONES

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.

PUMPKIN SCONES

Steps:

• In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt until evenly combined.
• Add the diced butter and use a pastry cutter or two forks (or a food processor, see below) to cut the butter evenly into the dry ingredients until the mixture is crumbly and the butter forms no larger than pea-sized chunks.
• Add in the pumpkin purée, milk and vanilla extract. Then use a spatula to quickly and gently stir the mixture until no dry streaks remain. (Try to avoid over-mixing.)
• Turn the mixture out onto a flour-dusted surface and fold the dough over on itself a few times until it holds together and can form a ball. (The dough will be a bit sticky, so don't worry.) Pat the dough down flat into an 8-inch circle. Then use a large knife or bench scraper to slice the dough into 8 equal-sized pie wedges. (You may need to wipe off your knife between slices if the dough is sticky.)
• Transfer the wedges to a parchment-covered baking sheet, spacing them at least 2 inches apart. Then transfer the baking sheet to the freezer for 15 minutes or so while your oven heats. Heat the oven to 425°F.
• Briefly brush the top of each scone with a bit of buttermilk. Then transfer the baking sheet to the oven and bake for 13-15 minutes or until the scones are lightly golden on top and cooked through. Transfer to a wire baking rack to cool.
• In a small bowl, whisk together the glaze ingredients until combined. (If the mixture seems too thin, add more powdered sugar.) Then once the scones have cooled a bit, brush or drizzle the glaze on top of the scones. Serve and enjoy!

PUMPKIN SCONES

Steps:

• Preheat oven to 400ºF.
• In one large bowl, whisk together the dry ingredients.
• Grate the cold butter directly into the dry ingredients (I do this by placing the bowl on top of a kitchen scale) then use the whisk to toss it in.
• In a second bowl, whisk together the wet ingredients. Pour into dry ingredients and gently fold together until 80% combined. Dump onto a sheet of parchment paper and fold it over on itself gently (you aren't kneading!) a few times to incorporate most of the remaining dry patches. It's ok if a few floury streaks remain. Pat the dough into an 8″ circle and slice into 8 wedges. Lift onto a parchment lined baking sheet using a floured cake lifter and bake for about 18 minutes, until they feel springy when pressed.
• If dough is too soft to lift individual scones, bake the whole thing as a circle at 375ºF for about 24 minutes and then pull apart after baking.
• For Glaze, whisk together: 1 1/2 cups powdered sugar, 4 tbsp cream or milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon
• Drizzle over warm scones. Enjoy!

PUMPKIN SCONES WITH COFFEE GLAZE

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.

THE PERFECT PUMPKIN SCONES

Steps:

• Preheat the oven to 400° and line a baking sheet with parchment paper. Set aside.
• In a large bowl whisk the flour, sugar, baking powder, salt, cinnamon, nutmeg, ground ginger, and ground cloves together.
• Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly mix the butter into the flour.
• In a medium bowl, combine the cream, pumpkin puree, egg, and vanilla extract. Pour over the butter and dry ingredients and mix until just combined. Try to work the dough as little as possible, turn it out onto a lightly floured surface, and work into a ball. Flatten into an 8-9 inch disc. If desired, sprinkle with sugar crystals or coarse sugar. Use a sharp knife to cut into 8 equal pieces.
• Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 20-22 minutes, or until nice and golden brown. Allow cooling for at least 5-10 minutes before drizzling the icing over the top.