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.
BEST EVER PUMPKIN SCONES
These scones are the fluffiest, tastiest I have ever ever had. I found the recipe on another website and had to share!
Provided by aussieqzine
Categories Scones
Time 55m
Yield 12 Scones
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C Place pumpkin in a steamer over a saucepan of boiling water, cover and steam until tender (about 15 minutes), then transfer to an oven tray and bake for 10 minutes to dry out. Cool, then pass through a coarse sieve.
- Sift flour, nutmeg and 1 tsp salt into a bowl. Using an electric mixer, beat icing sugar and butter until pale and fluffy, add egg yolk and beat to combine. Using a wooden spoon, stir in pumpkin, then half the flour mixture. Add remaining flour mixture and, using your hands, bring together to make a dough, then turn out onto a lightly floured surface and knead gently until smooth (dough should be a little sticky).
- Roll out to 2cm thick and, using a 5.5cm-diameter cutter dipped in flour, cut rounds (without twisting cutter) from dough and transfer to a lightly greased oven tray. Re-roll scraps and repeat. Brush tops with milk and bake until golden and sound hollow when tapped (10-15 minutes). Serve hot or at room temperature with butter.
Nutrition Facts : Calories 122.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 22.9, Sodium 20.4, Carbohydrate 20.7, Fiber 0.7, Sugar 3.6, Protein 2.6
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
BETTER-THAN-STARBUCKS PUMPKIN SCONES
Ahhh ... autumn in a pastry, right here. Tender, tasty, and these scones just happen to be dairy-free too!
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 35m
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper. Set aside.
- To a large mixing bowl, add the flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until combined.
- Plop in the coconut oil and, using a pastry blender (or two butter knives or your hands), work the coconut oil into the flour until the mixture resembles coarse crumbs.
- To a medium bowl, add the pumpkin puree, coconut milk, and egg. Whisk together.
- Pour the wet ingredients over the dry and, with a wooden spoon or spatula, mix JUST until it starts to come together. Turn the mixture out onto a clean surface prepped with a sprinkle of flour to help prevent sticking. Finish mixing and shape the dough into an approximately 1-inch thick, 7-inch by 7-inch square. It should be a bit wet but not overly sticky - add a bit more flour if it is.
- Cut the square in half and then each half into three rectangles.
- Transfer the rectangles to your baking sheet.
- Bake about 15 minutes, until puffed, lightly browned on top, and - I feel silly describing this - but how I really know is when they look a bit dry when you peer into the little cracks.
- Remove from oven and transfer to a wire rack. Let cool completely.
- Now glaze! In a small bowl, mix together the powdered sugar, water, and vanilla. Just keep stirring, just keep stirring, until the icing is a spreadable consistency. If it's too thick, add a few more drops of water. If it's too thin, add more powdered sugar. Transfer three tablespoons of the icing to a small bowl and set aside - this will be used for the cinnamon icing.
- Use a pastry brush to liberally spread the icing over the scones. If it seems a bit messy/thick at first, don't worry - it'll smooth on out and look divine momentarily.
- Now make the cinnamon icing. Add cinnamon and turmeric to the three tablespoons of reserved icing and mix well. Transfer to a plastic baggie and squeeze the icing to one corner. Snip off a tiny bit of the corner and squeeze the glaze over the top of the scones.
- Enjoy now or let sit for a bit longer to let the glaze harden.
- Scones keep well at room temperature for 3-4 days, though they definitely don't last that long around here.
Nutrition Facts : ServingSize 1 scone, Calories 467 kcal, Sugar 26 g, Sodium 520 mg, Fat 21 g, SaturatedFat 16 g, Carbohydrate 60 g, Fiber 2 g, Protein 11 g, Cholesterol 48 mg
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