PUMPKIN SCONES
A crisp pumpkin snack to enjoy with a warm cup of tea.
Provided by MARBALET
Categories Bread Quick Bread Recipes Scone Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 39.3 g, Cholesterol 36.1 mg, Fat 3.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 651.8 mg, Sugar 6.8 g
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
PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER
Steps:
- For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
- Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
- Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
- Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
- For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
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 JustJanS
Categories Scones
Time 45m
Yield 12 Scones
Number Of Ingredients 6
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.
Nutrition Facts : Calories 97, Fat 1.6, SaturatedFat 0.8, Cholesterol 18.2, Sodium 15.5, Carbohydrate 17.5, Fiber 0.6, Sugar 1.2, Protein 2.8
PUMPKIN SCONES
Once again Jennifer Pallian has given us more ways to love pumpkin when she created this delicious pumpkin scone recipe! These scones will be a hit with friends and family, that is, if you want to share.
Provided by hbs-admin
Categories Breakfast
Number Of Ingredients 16
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 FRUIT SCONES
Think Australian country. Think sunny Autumn afternoons. If you can't, then these scones will transport you there :)
Provided by o vndra o
Categories Scones
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Boil or steam 1 cup pumpkin and mash it.
- Set aside to cool.
- Preheat oven to 200°C.
- Lightly flour a heavy baking sheet and set aside.
- Place flour, sugar, baking powder, bicarb soda and salt in a food processor and whiz to mix thoroughly.
- Add the butter& process until the mixture resembles coarse breadcrumbs.
- (Mixing can also be done by hand by rubbing in butter with flour).
- Transfer mix to large bowl.
- Add the cherries, or fruit of choice and toss to mix.
- Make well in the center.
- Whisk together pumpkin& buttermilk and pour into the well.
- Stir mix very lightly with a fork until thoroughly moistened.
- Turn out onto floured surface, knead a few times to just combine.
- Pat into a 3cm think round, dip a scone cutter or small glass into flour and cut out scones.
- Place fairly close together on baking sheet, brush with milk for a dull glaze or egg yolk mix for shine.
- Bake for 12-20 minutes (allows for different oven temperaments).
- Remove from oven.
- wrap in a tea towel for five minutes.
- Serve hot with butter, or go the full hog and use your favourite jam topped with a dollop of cream.
FRUIT SCONES
Make these easy fruit scones in just 15 minutes. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted cream
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 15m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.
Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.92 milligram of sodium
VAL'S PUMPKIN SCONES
Pumpkin pie in a scone - very tasty! I make this free-form without using cutters.
Provided by valc
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture is crumbly. Stir raisins into flour mixture.
- Whisk pumpkin, egg, and buttermilk together in a bowl; stir into flour mixture until dough is well mixed. Pat dough into a 3/4-inch-thick circle on a lightly floured surface. Cut dough into 14 scones using a 2-inch round cutter and transfer to a baking sheet. Brush tops of scones with egg white.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer scones to a wire rack to cool completely.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 26.7 g, Cholesterol 20.5 mg, Fat 4 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 235.7 mg, Sugar 11.5 g
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.
Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN SPICE SCONES
Delicious pumpkin spice scones with yummy frosting.
Provided by Mmmmm...food!
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
- Combine flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, and ginger in a large bowl. Mix butter into the flour mixture with your hands until it resembles coarse bread crumbs.
- Combine pumpkin, brown sugar, cream, and egg in a medium bowl with a whisk. Fold into flour mixture with a large spoon until the dry bits at the bottom of the bowl have been incorporated.
- Pat the mixture into a ball with your hands and turn out onto a lightly floured surface. Continue to shape into a ball; gently press down and out, forming the dough into a flattened circle, about 1 to 1 1/2 inches thick. If the edges start to crack, just place the palm of your hand against the edge and gently press the dough back in.
- Dust a large, sharp knife with flour and cut the dough into 6 triangles. Slide the knife under each to help you lift and transfer them to the prepared baking sheet.
- Bake in the preheated oven until scones begin to turn light brown in color, 12 to 16 minutes. Place on a wire rack to cool.
- While scones are cooling, mix confectioners' sugar, milk, cinnamon, nutmeg, allspice, ginger, and cloves for glaze together in a small bowl. Drizzle over scones while they are still warm.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 71.8 g, Cholesterol 72.1 mg, Fat 15.8 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 9.5 g, Sodium 616.4 mg, Sugar 37 g
PUMPKIN CHIP SCONES
Make and share this Pumpkin Chip Scones recipe from Food.com.
Provided by liz43230
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
- Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar.
- Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen.
Nutrition Facts : Calories 378, Fat 19, SaturatedFat 9.3, Cholesterol 36.4, Sodium 456.6, Carbohydrate 46.8, Fiber 2.1, Sugar 6.8, Protein 6
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
PUMPKIN SCONES WITH CRANBERRIES AND PECANS
Tart cranberries add a burst of flavor to these delicious pumpkin scones. They're packed with the warm spices that pair so well with pumpkin, and they'll will make you feel cozy no matter what the season. Keeping the butter cold and working it quickly into the dry ingredients ensures your scones will come out tender and light.
Provided by Vallery Lomas
Time 1h30m
Yield 12 scones
Number Of Ingredients 16
Steps:
- Place a rack in the top third of the oven and one in the lower third of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Set aside. In a medium bowl, whisk together the brown sugar, eggs, 1/2 cup buttermilk, pumpkin puree and vanilla.
- Sprinkle the chilled butter cubes over the flour mixture. Mix with your fingers, pinching the butter into the dough until small crumbles form. Pour the wet mixture into the center of the dry mixture and stir to combine. Add the cranberries and pecans and stir until just incorporated.
- On a lightly floured surface, divide the dough in half and shape into two rounds each about 6 inches in diameter. Cut each round into 6 triangular scones. Pull the scones apart from each other and place on the prepared baking sheets, leaving about an inch between each. Brush the scones with the remaining 2 tablespoons of buttermilk and sprinkle with the turbinado sugar. If you have the time, refrigerate the scones for 30 minutes.
- Bake the scones until golden brown, puffed and cooked through, 28 to 32 minutes, switching the pans once about halfway through baking. Remove from the oven and allow to cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool until warm or room temperature. Store leftover scones in an airtight container for up to 4 days.
PUMPKIN SPICE SCONES
Serve these lightly spiced pumpkin scones warm and topped generously with butter or cream cheese. They make a perfect snack for autumn, especially at Halloween
Provided by Lulu Grimes
Categories Snack
Time 27m
Yield Makes 25
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
PUMPKIN SCONES (VEGAN, EGG FREE, LACTOSE FREE, STILL DELICIOUS)
These scones are quite easy to make but just a hint from someone who made this mistake... Make sure you put them on the TOP shelf of the oven to prevent burnt bottoms :)
Provided by KristinV
Categories Scones
Time 25m
Yield 12 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 220°C.
- Beat margarine and beat until soft then add sugar and egg replacer. Cream all together until light and fluffy.
- Sift flour, salt, and cinnamon together.
- Add pumpkin and milk alternately with the sifted ingredients into the creamed mixture until just combined. don not over mix.
- Turn scone dough onto a lightly floured surface and knead lightly.
- Roll or dress scone dough out, cut into desired shapes with a scone cutter.
- Place scone shapes close together on a lightly greased and flour dusted baking tray. Brush tops with a little milk.
- Bake in the oven for 10-15 minutes or until cooked (watch those bottoms) and golden.
- Remove from tray and cool slightly on a wire rack. Best served warm.
Nutrition Facts : Calories 84.9, Fat 0.2, Sodium 277.6, Carbohydrate 18.3, Fiber 0.7, Sugar 2.3, Protein 2.2
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
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