Pumpkin Scones With Jelly Recipes

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.

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.

PUMPKIN SCONES

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 SCONES WITH COFFEE GLAZE

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 SCONES WITH JELLY

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.