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.
CLASSIC PUMPKIN SCONES
Deliciously spiced classic pumpkin scones are flaky and soft with perfectly crumbly edges. Top with coarse sugar for extra crunch and maple icing for extra decadence!
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 16
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
This pumpkin scones recipe is quick and easy to make, drizzled with a light vanilla glaze, and full of the best cozy pumpkin flavors.
Provided by Ali
Time 45m
Number Of Ingredients 14
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 WITH COFFEE GLAZE
Provided by Ree Drummond Bio & Top Recipes
Time 1h
Yield 12 scones
Number Of Ingredients 12
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.
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, PARMESAN AND WALNUT SCONE LOAF
I really love savoury dishes and this one really appeals to me especially as there is no sugar and I think would be lovely with a warm cuppa. Suggested you serve slices buttered. From Recipe+
Provided by ImPat
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200C (180C fan forced).
- Line baking tray and a 21cmx10cm (base measurement) loaf pan with baking paper.
- Place pumpkin on pepared baking tray and bake the pumpkin for 20-25 minutes or until soft.
- Transfer to a large bowl and mash (you will need 3/4 cup mashed pumpkin).
- Add flour and rosemary to pumkin mash and then add parmesan (less your 2 reserved tablespoons which will be used on top of the loaf) and then season with salt and pepper. mix well and then add the milk and oil and then using a round bladed knife mix ingredients together.
- Spoon dough into prepared pan and using the back of a wet spoon, smooth top and sprinkle with walnuts, pressing in lightly and then sprinkle with reserved parmesan.
- Bake for 30-35 minutes or until a skewer inserted at centre comes out clean.
- Transfer to a wire rack, let cool a little and then slice and serve warm with butter.
Nutrition Facts : Calories 476.9, Fat 22.4, SaturatedFat 5.7, Cholesterol 20.4, Sodium 1069.3, Carbohydrate 53.7, Fiber 2.7, Sugar 1.2, Protein 15.9
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HARVEST PUMPKIN SCONES RECIPE | KING ARTHUR BAKING
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- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices., Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated., Stir in the ginger and/or chips/bits, if you're using them., In a separate mixing bowl, whisk together the pumpkin and eggs until smooth., Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together., Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it.
- Sprinkle a bit of flour atop the parchment or pan., Scrape the dough onto the parchment or pan, and divide it in half.
- Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.).
- The circles should be about 3/4" thick., Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar., Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges., Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges., For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.
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