PUMPKIN SCONES
These Pumpkin Scones are buttery, flaky, sweet, and PERFECT!
Provided by Shelly
Categories Scones
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, baking powder, sugar and salt. Set aside.
- Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles coarse sand. There will (and should be) some larger pieces of butter.
- In a medium bowl whisk together 1/2 cup heavy cream, pumpkin puree, and pumpkin pie spice.
- Make a well in the center of the dry mixture and pour the wet ingredients into the well. Mix the dough together using a wooden spoon or rubber spatula. It should have a slightly dry texture and hold together, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry.
- Place the dough onto a lightly floured work surface and form it into a ball. Flatten the ball into a circle about 1 1/2- inches thick.
- Using a knife or a pizza cutter, cut the dough into 6 wedges.
- Place the wedges onto the prepared baking sheet and brush with the remaining 2 tablespoons heavy cream. Sprinkle with turbinado sugar.
- Bake for 15-20 minutes, or until the lightly golden.
- To prepare the icing place butter and brown sugar in a small saucepan over medium heat. Bring mixture to a bowl stirring frequently. Allow the mixture to boil for 3 minutes and then remove from the heat. Immediately whisk in the milk, vanilla, and powdered sugar until smooth and no lumps remain.
- Drizzle the icing onto the scones and allow it to set.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 scone, Calories 453 calories, Sugar 43.1 g, Sodium 223.7 mg, Fat 14.3 g, SaturatedFat 8.8 g, TransFat 0.3 g, Carbohydrate 77.7 g, Fiber 1.6 g, Protein 5.3 g, Cholesterol 40.8 mg
PUMPKIN SCONES
Leftover cooked pumpkin will have you on your way to a delicious plate of these traditional pumpkin scones. Sometimes the original really is the best.
Categories Morning tea, Afternoon tea
Time 35m
Yield Makes 16 Item
Number Of Ingredients 7
Steps:
- Preheat oven to 240°C/475°F. Lightly grease two 20cm (8-inch) round cake pans.
- Beat butter and sugar in small bowlwithelectricmixeruntillight and fluffy; gradually beat in egg. Transfer mixture to large bowl.
- Stir in pumpkin, then dry ingredients and enough milk to make a soft sticky dough. Knead dough quickly and lightly on floured surface until smooth.
- Press dough out evenly to 2cm (¾-inch)thickness.Dip5cm(2-inch) round cutter into flour; cut as many rounds as you can from the piece of dough.
- Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting out of dough. Place rounds in pan; brush tops with a little extra milk.
- Bake scones about 15 minutes.
Nutrition Facts : ServingSize Makes 16 Item
PUMPKIN SCONES WITH BROWN BUTTER GLAZE
Awesome, moist scones made with the seasonal favorite pumpkin and topped off with a mouth-watering brown butter glaze.
Provided by RainbowJewels
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 16
Number Of Ingredients 17
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.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.9 g, Cholesterol 38.9 mg, Fat 18.6 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 9.6 g, Sodium 304.1 mg, Sugar 12.2 g
ICED PUMPKIN SCONES
These scones are moist and sweet. They have a great pumpkin pie taste!
Provided by Cheri
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h25m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine flour, 1/4 cup plus 3 tablespoons sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in the bowl of a stand mixer. Mix using the paddle attachment. Add butter to the bowl and toss using a spatula to ensure butter is coated in flour mixture. Mix until mixture resembles cornmeal with butter pieces no bigger than a pea, about 2 minutes.
- Whisk pumpkin, egg, and half-and-half together in a bowl until blended. Fold pumpkin mixture into flour mixture until dough can be formed into a ball.
- Turn dough out onto a lightly floured surface press with your hands into a long rectangle, 3/4- to 1-inch thick. Use a pizza cutter to cut dough into 4 rectangles. Cut each rectangle into 2 triangles. Place dough triangles onto the prepared baking sheet.
- Bake in the preheated oven until scones begin to brown around the edges and on top, about 15 minutes.
- Transfer scones to a wire rack to cool completely, about 20 minutes.
- Mix powdered sugar and milk together in a small bowl, using more sugar or more milk to reach the desired consistency. Use a brush to spread glaze on the cooled scones. Allow to harden, about 10 minutes.
- Meanwhile, mix powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves together in a small bowl. Drizzle spiced glaze over the first glaze and allow to harden completely, about 10 minutes more.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 68.7 g, Cholesterol 48.8 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 6.3 g, Sodium 348.9 mg, Sugar 42.7 g
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.
Nutrition Facts : Calories 256 kcal, Carbohydrate 37 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 46 mg, Sodium 111 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 4 g, ServingSize 1 serving
LAURA'S PUMPKIN SCONES
This recipe is from my dear friend Laura. My kids ask me to make these all the time. I do make them in a scone pan, and I am not used to free forming them although I know you can. They are moist and delicious
Provided by Mrs. Flick
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place all dry ingredients into a food processor and incorporate with the cold butter and the wet ingredients.
- Mix in the chocolate or the cinnamon chips and the pecans by hand.
- Place into a divided scone pan and bake @400 for 20 minutes.
Nutrition Facts : Calories 320.5, Fat 16.6, SaturatedFat 9, Cholesterol 32.4, Sodium 179.4, Carbohydrate 38.9, Fiber 1.3, Sugar 13.9, Protein 4.5
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