PUMPKIN SPICE SCONES
Delicious pumpkin spice scones with yummy frosting.
Provided by Mmmmm...food!
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
- Combine flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, and ginger in a large bowl. Mix butter into the flour mixture with your hands until it resembles coarse bread crumbs.
- Combine pumpkin, brown sugar, cream, and egg in a medium bowl with a whisk. Fold into flour mixture with a large spoon until the dry bits at the bottom of the bowl have been incorporated.
- Pat the mixture into a ball with your hands and turn out onto a lightly floured surface. Continue to shape into a ball; gently press down and out, forming the dough into a flattened circle, about 1 to 1 1/2 inches thick. If the edges start to crack, just place the palm of your hand against the edge and gently press the dough back in.
- Dust a large, sharp knife with flour and cut the dough into 6 triangles. Slide the knife under each to help you lift and transfer them to the prepared baking sheet.
- Bake in the preheated oven until scones begin to turn light brown in color, 12 to 16 minutes. Place on a wire rack to cool.
- While scones are cooling, mix confectioners' sugar, milk, cinnamon, nutmeg, allspice, ginger, and cloves for glaze together in a small bowl. Drizzle over scones while they are still warm.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 71.8 g, Cholesterol 72.1 mg, Fat 15.8 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 9.5 g, Sodium 616.4 mg, Sugar 37 g
PUMPKIN SCONES
Pumpkin-spice scones are the perfect fall brunch pastry. Redolent of ginger, cinnamon, and nutmeg, and finished with a maple glaze, the buttery treats are utterly irresistible.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h45m
Yield Makes 8 scones
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg, and 3/4 teaspoon salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms but is still crumbly. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Cut into 8 wedges, then pull them 2 inches apart.
- Bake until golden brown, about 20 minutes. Transfer sheet to a wire rack; let cool completely.
- Stir together remaining 1 tablespoon melted butter, pinch of salt, confectioners' sugar, and 2 tablespoons maple syrup until smooth. If glaze is too thick, add up to 1 tablespoon more maple syrup, 1 teaspoon at a time. Dip tops of scones in glaze; transfer to same sheet and allow glaze to set 30 minutes before serving.
SPICY PUMPKIN SCONES
Not sure where the recipe originated, but these spicy pumpkin scones are a perfect fit for cool autumn mornings. Best served hot, but can be served cold as well.
Provided by chickadee
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine flour, 7 tablespoons sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
- Beat egg using a whisk in a bowl. Add pumpkin, sour cream, and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.
- Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9x6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally, making 12 triangles.
- Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, 10 to 12 minutes.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 25.7 g, Cholesterol 30.3 mg, Fat 6.5 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 298.1 mg, Sugar 8.8 g
BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER
Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688
Provided by French Tart
Categories Scones
Time 30m
Yield 6 Pumpkin Scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
- Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
- Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
- Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
- Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin 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.
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 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
DATE AND SPICE PUMPKIN SCONES
Found in a magazine. Am yet to try it. Preparation time does not include time for cooling cooked pumpkin. May be frozen.
Provided by ballarat
Categories Scones
Time 45m
Yield 12 scones
Number Of Ingredients 8
Steps:
- Steam or microwave coarsely chopped pumpkin until tender, drain well. Add the cinnamon and salt; mash until smooth, cool to room temperature.
- Preheat oven to 200 degrees centigrade. Lightly grease and flour a scone tray.
- Sift flour into a large bowl, rub in butter. Add sugar, pumpkin, dates and most of milk. Mix to a soft dough. If dry, add remaining milk.
- Gently knead dough on lightly floured surface until smooth. Press dough out evenly about 2 cm thick. Cut out as many rounds as possible using 6cm scone cutter.
- Place rounds on prepared tray. Gather remaining dough together and repeat cutting out process as above - handle lightly and gently.
- Brush tops of scones with a little milk.
- Bake in moderately hot oven for about 25 minutes.
- Serve warm with butter.
Nutrition Facts : Calories 201.6, Fat 4, SaturatedFat 2.4, Cholesterol 9.8, Sodium 131.1, Carbohydrate 38.2, Fiber 2.1, Sugar 10.5, Protein 4.2
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PUMPKIN AND DATE SCONES | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Cuisine BritishCategory Afternoon TeaServings 12Total Time 50 mins
- Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Steam pumpkin for 10-15 minutes or until soft; mash. Cool.
- Sift flour and baking powder into a medium bowl. Rub in butter to make crumbs. Stir in sugar, dates and pumpkin. Make a well at centre. Add milk and mix with a round-bladed knife until mixture comes together. Using floured hands, gather mixture into a ball.
- Turn out dough onto a lightly floured surface. Pat dough out to 2cm thickness. Using a 6cm round pastry cutter, cut dough into rounds. Place scones close together on prepared tray. Gently gather together dough offcuts. Pat out to 2cm thickness, then cut out more rounds to make 12 scones in total. Brush scones with extra milk. Bake for 12-15 minutes or until lightly browned. Serve scones warm.
PUMPKIN SCONES RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
- Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger, cardamom, and allspice in a large bowl.
- Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Stir in the pumpkin puree, and then add milk a little at a time until the dough comes together.
PUMPKIN AND DATE SCONES - AMANDA LAWSON
From atamandastable.com.au
- Sift the flour, salt and mixed spice into a large mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.
- Make a well in the centre of the mixture and add the pumpkin, dates and 1/2 cup buttemilk. (The remaining 1/4 cup of buttemilk is to brush on top of the scones). Mix with a spatula until it becomes a sticky dough.
PUMPKIN SPICE SCONES AND SCONE MAKING TIPS - HONEY AND BIRCH
From honeyandbirch.com
- In a medium bowl, whisk together the flour, baking powder and pumpkin pie spice. Add the brown sugar and mix well.
- Using a pastry blender or two butter knives, add the butter to the flour mixture by cutting it in. Cut the butter until the pieces are the size of peas.
PUMPKIN SCONES - SUGAR SPUN RUN
From sugarspunrun.com
- Combine flour, sugars, baking powder, pumpkin spice, cinnamon, and salt in the canister of a food processor. Pulse briefly until ingredients are well combined.
- Sprinkle butter pieces over the top of your flour mixture and pulse until mixture resembles fine crumbs.
- In a large measuring cup, whisk together heavy cream, pumpkin puree, and vanilla extract until smooth.
PUMPKIN SPICE SCONES - PINCH MY SALT
From pinchmysalt.com
- 1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper (not required but makes cleanup easy!).
- 2. Ingredient prep: cut the butter into small pieces, put it in a small bowl and put it back in the refrigerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).
- 3. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in the refrigerator and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.
PUMPKIN SPICE SCONES RECIPE ⋆ SUGAR, SPICE AND GLITTER
From sugarspiceandglitter.com
- Cream the butter and sugar together until light and fluffy. Add in one egg at a time, then the 1/2 cup whipping cream, then the pumpkin puree and spices.
PUMPKIN SPICE SOURDOUGH SCONES - THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
- Stir together flour, brown sugar, pumpkin pie spice, cream of tartar, baking soda, and salt in a medium mixing bowl.
PUMPKIN SPICE CHOCOLATE CHIP SCONES - THE PIONEER WOMAN
From thepioneerwoman.com
- Set aside. In another bowl, whisk pumpkin, eggs, and milk together.Grate frozen butter on the large holes of a box grater. (I like to do this with a sheet of waxed paper underneath.) Add grated butter to the flour mixture and toss gently.
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- In a different medium size bowl, whisk together 1 cup plus 2 tablespoons of buttermilk, pumpkin, egg and vanilla.
- On the large holes of a box grater, grate the butter. Gently toss the grated butter in the flour mixture to combine.
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