Pumpkin Scones With Coffee Glaze Food

PUMPKIN SCONES WITH COFFEE GLAZE

Steps:

• In a bowl whisk together all purpose flour, cinnamon powder, nutmeg powder, ginger powder and all spice. Add the baking powder and whisk.
• Now add both the sugars and combine.
• Cut in very cold butter (which has been cut into small pieces) using a pastry cutter or two forks till the mixture resembles coarse crumbs.
• In another bowl whisk together egg and vanilla extract.
• Add pumpkin puree, heavy cream and mix till well combined.
• Add the wet ingredients to the dry ingredients and mix.
• Dump the dough on lightly floured surface and work on the dough till it's comes together and is smooth. The dough will be sticky so use flour while you are working with it.
• Shape the dough into a 8 inch circle. Using a sharp knife cut the circle into 8 triangles.
• Bake at 425 for 13-15 minutes or till they get lightly browned.
• To make the coffee glaze, in a small bowl add instant coffee with milk and mix till combined. Transfer this coffee mixture to another bowl with 1 cup powdered sugar. Mix till glaze is smooth.
• Pour over pumpkin scones and enjoy!

COFFEE SHOP PUMPKIN SCONES

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.

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.

BETTER-THAN-COFFEESHOP PUMPKIN SCONES

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.

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!).