Pumpkin Scones With Jelly Recipes

PUMPKIN SCONES WITH COFFEE GLAZE

Pumpkin Scones with Coffee Glaze image

Provided by Ree Drummond Bio & Top Recipes

Time 1h

Yield 12 scones

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour, plus more for dusting
2/3 cup packed brown sugar
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
8 tablespoons (1 stick) salted butter, cubed and chilled
1 cup canned pumpkin puree
1/4 cup heavy cream, plus more for brushing
2 large eggs
5 cups powdered sugar
1/3 cup strong brewed coffee, plus more if needed for thinning
2 tablespoons salted butter, melted
Pumpkin pie spice, for sprinkling

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.

MOIST PUMPKIN SCONES

Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

Ingredients

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

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 SCONES WITH JELLY

Pumpkin Scones With Jelly image

Make and share this Pumpkin Scones With Jelly recipe from Food.com.

Provided by daisygrl64

Categories Scones

Time 40m

Yield 12 squares

Number Of Ingredients 6

Ingredients

2 tablespoons unsalted butter
1 tablespoon sugar
1 medium egg, beaten
1/4 cup cooked pumpkin, mashed
1/4 cup milk
1 2/3 cups self-rising flour

Steps:

Preheat oven to 425 degrees.
In a bowl, beat together the butter and sugar until creamy.
Add egg, pumpking and milk.
Beat well and add flour, make into a soft dough.
Turn out onto a floured surface and knead lightly.
Press out a rectangle and cut into 12 squares.
Place on nonstick pan and bake about 20 minutes. Serve with butter or jelly.

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