LAURA'S PUMPKIN SCONES
This recipe is from my dear friend Laura. My kids ask me to make these all the time. I do make them in a scone pan, and I am not used to free forming them although I know you can. They are moist and delicious
Provided by Mrs. Flick
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place all dry ingredients into a food processor and incorporate with the cold butter and the wet ingredients.
- Mix in the chocolate or the cinnamon chips and the pecans by hand.
- Place into a divided scone pan and bake @400 for 20 minutes.
Nutrition Facts : Calories 320.5, Fat 16.6, SaturatedFat 9, Cholesterol 32.4, Sodium 179.4, Carbohydrate 38.9, Fiber 1.3, Sugar 13.9, Protein 4.5
BEST EVER PUMPKIN SCONES
These scones are the fluffiest, tastiest I have ever ever had. I found the recipe on another website and had to share!
Provided by aussieqzine
Categories Scones
Time 55m
Yield 12 Scones
Number Of Ingredients 8
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.
Nutrition Facts : Calories 122.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 22.9, Sodium 20.4, Carbohydrate 20.7, Fiber 0.7, Sugar 3.6, Protein 2.6
PUMPKIN SCONES
Make and share this Pumpkin Scones recipe from Food.com.
Provided by Nancy Van Ess
Categories Scones
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Lightly grease cookie sheets.
- Combine flour, baking powder, baking soda, spices and salt. In a large bowl, cream together shortening and brown sugar.
- Beat in the pumpkin, yogurt and sour milk.
- Gradually blend in the dry ingredients.
- Turn the dough out onto a floured surface, sprinkle with flour, and knead until smooth.
- Roll out the dough to a thickness of 3/4".
- Using a sharp knife, cut 2" squares and place 1" apart on baking sheets.
- Bake for 12-15 min., or until lightly colored.
- Transfer to wire racks, cover with a clean towel, and let cool.
Nutrition Facts : Calories 33.8, Fat 1.2, SaturatedFat 0.4, Cholesterol 0.2, Sodium 49.2, Carbohydrate 5.2, Fiber 0.2, Sugar 1, Protein 0.6
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 SCONES
Make and share this Pumpkin Scones recipe from Food.com.
Provided by JustJanS
Categories Scones
Time 45m
Yield 12 Scones
Number Of Ingredients 6
Steps:
- Heat the oven to 220°C.
- Rub the butter into the flour with your fingertips.
- Add the sugar, pumpkin and egg, then the milk if you need it.
- Turn the dough onto a lightly floured board and knead until smooth.
- Roll out 2cm thick.
- Using a knife, cut into 12 scones.
- Place on a tray, and brush the tops with milk.
- Place in the top half of your oven and bake at 220°C for 10-15 minutes until brown.
- Allow them to cool a little, then serve with butter.
Nutrition Facts : Calories 97, Fat 1.6, SaturatedFat 0.8, Cholesterol 18.2, Sodium 15.5, Carbohydrate 17.5, Fiber 0.6, Sugar 1.2, Protein 2.8
LAURA'S CINNAMON SCONES
Wonderful recipe given to me by my friend Laura. These are Simply Wonderful and very easy to make! These are best made in a scone pan, as one reviewer said they are a bit wet!
Provided by Mrs. Flick
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all dry ingredients together.
- In a food processor mix all dry ingredients and the butter. Pulse a few times until it looks crumbly. Or cut the butter in with a pastry knife.
- In a separate bowl, mix the milk, egg and vanilla.
- Add the milk mixture through the feed tub of your food processor, and mix for approximately 20 seconds.
- Remove to a bowl and hand mix in the cinnamon chips.
- Place in scone pan or pat them into 8 triangles.
- Bake @ 400 degrees for 20 minutes.
Nutrition Facts : Calories 273.1, Fat 13.2, SaturatedFat 8, Cholesterol 56.6, Sodium 329.8, Carbohydrate 34, Fiber 1.1, Sugar 8.5, Protein 4.8
CHEF JOHN'S PUMPKIN SCONES
Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.
Provided by Chef John
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
- Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
- Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
- Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 21.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 235.5 mg, Sugar 5 g
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 SCONES
A crisp pumpkin snack to enjoy with a warm cup of tea.
Provided by MARBALET
Categories Bread Quick Bread Recipes Scone Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 39.3 g, Cholesterol 36.1 mg, Fat 3.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 651.8 mg, Sugar 6.8 g
CHEF JOHN'S PUMPKIN SCONES
Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.
Provided by Chef John
Categories Scones
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
- Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
- Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
- Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 21.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 235.5 mg, Sugar 5 g
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