Easy 2 Ingredient Pumpkin Scones Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a mixing bowl, beat together butter, sugar, eggs and pumpkin. Stir in flour, cinnamon, nutmeg and salt by hand.
• Roll out into 1/2 inch thickness and cut into rounds. Place on tray close together and bake for 15 to 18 minutes.

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.

Steps:

• Preheat oven to 200 degrees Celsius.
• Place the flour in a medium bowl and make a well in the centre.
• Pour the soup in and mix with a knife until the dough comes together.
• If the dough is too dry add some water, if it is too sticky add some more flour.
• Turn out onto a floured mat and knead lightly.
• Pat out to 1 inch thickness and use a scone cutter to cut out rounds.
• Place on a greased baking tray and bake in oven for 10 - 12 minutes Serve warm.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Beat sugar, butter, and vanilla extract together in a bowl using an electric mixer until smooth and fluffy. Add egg and beat well. Stir flour, pumpkin, pumpkin pie spice, and salt into creamed butter mixture until well mixed, kneading lightly. Cut dough into 1-inch squares and arrange on the baking sheet.
• Bake in the preheated oven until scones are risen, about 15 minutes.

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.

Steps:

• Simply mix the pumpkin and the spice cake mix together with electric mixer until well combined. (At this point you may also want to throw in some nuts or raisins, if you like.).
• Spoon into paper lined small muffin/cupcake tins, 2/3 full. (The batter is very thick and doesn't "settle", so you may wish to smooth the tops if you care what the finished product looks like!).
• Bake at 350* 18-22 minutes or until a knife comes out clean.

Steps:

• Pre-heat oven to 200C and line baking tray with paper.
• Combine all ingredients together in a large bowl and mix well.
• Knead together until a soft dough and turn onto a floured board.
• Roll dough out to about 3cm thick and cut scones with a scone cutter.
• Place on tray and brush with egg and milk mixture.
• Cook in oven for 15-20 minutes until golden brown.

Steps:

• Mix both together until smooth.
• Spoon into muffin tin (either lightly sprayed or with muffin cups).
• Bake as directed on cake box.
• Makes 24 muffins.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
• In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.