Pumpkin And Ginger Scones Recipes

Steps:

• Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, ginger, baking powder and baking soda. Place in the bowl of a food processor fitted with the steel blade.
• Add the butter to the food processor, and pulse several times until it is distributed throughout the flour. The mixture should have the consistency of coarse cornmeal.
• Beat together the pumpkin purée, buttermilk and maple syrup in a small bowl, and scrape into the food processor. Add the ginger, and process just until the dough comes together.
• Scrape onto a lightly floured surface, and gently shape into a rectangle about 3/4 inch thick. Cut into six squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 12 to 15 minutes until lightly browned. Cool on a rack.

Steps:

• In a large bowl, combine the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar. , Bake at 425° for 15-20 minutes or until golden brown. Serve warm.

Steps:

• In a large bowl, whisk the flour, oats, sugar, baking powder, salt and spice.
• Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form and some peanut-size pieces remain. Toss in the ginger until evenly coated.
• In a medium bowl, whisk the pumpkin and eggs until smooth. Add to the dry ingredients and mix with a fork until no dry bits remain and mixture forms a mass.
• Line a large baking sheet with parchment paper and lightly flour. Divide the dough mass into two even pieces in the bowl and dump each piece onto the prepared sheet on opposite sides. Dampen your hands and press each piece into 3/4-inch-thick rounds (about 6 inches in diameter). Refrigerate or freeze until stiff.
• Heat oven to 425 degrees. When the oven is ready, take out the dough and cut each round into 6 even wedges using a sharp knife or bench scraper. Nudge the wedges about 1 inch apart. Sprinkle the tops with oats.
• Bake until golden brown and firm when gently pressed, 20 to 22 minutes. To see if they're cooked through, tear one open immediately to make sure there's no wetness in the center. If there is, return the pan to the oven for a few minutes.
• Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.
• Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.
• Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.
• Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.
• Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.
• While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.

Steps:

• Preheat oven to 425. Set aside 1 tablespoon sugar.
• Combine remaining sugar, flour, baking powder, cinnamon, soda and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
• Beat egg in small bowl.
• Add pumpkin, sour cream and ginger. Beat until well combined. Add pumpkin mixture to flour; stir until mixture forms a soft dough that leaves sides of bowl.
• Turn dough out onto a well floured surface. Knead 10 times.
• Roll into a 9x6 inch rectangle. Cut into 6 squares, cut each of those in half diagonally, making 12 triangles.
• Melt remaining tablespoon of butter. Brush tops of triangles with butter and sprinkle with reserved sugar.
• Bake 10-12 minutes until golden brown.

Steps:

• For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
• Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
• Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
• Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
• For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• In a small bowl, whisk together the pumpkin puree, heavy cream, vanilla and egg. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg and salt. Using a pastry blender, cut the butter into the flour mixture. Add the pecans and toss to combine. Use a fork to stir in the pumpkin mixture just until you have craggy dough. Do not overmix.
• Tip the dough out onto the prepared baking sheet and pat it into a 6-inch circle. Cut the dough into 8 equal triangles and freeze them for at least 15 minutes. (Once they're frozen, you could transfer them to an airtight container and keep them frozen for up to a month.)
• Spread the scones out on the baking sheet and brush with a bit of cream. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Transfer to a rack to cool completely, about 1 hour.
• Mix together the cream cheese, confectioners' sugar and milk with an electric mixer in a large bowl until smooth. Spread some of the cream cheese mixture on top of each scone and serve immediately.

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.

Steps:

• Combine 1/2 c sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl.
• Cut 5 Tbsp butter into dry ingredients until crumbly.
• In separate bowl combine the egg, pumpkin, sour cream and ginger.
• Add wet ingredients to dry ingredients and mix well.
• Mix in cinnamon chips.
• Turn out on lightly floured surface and knead 10x. I add extra flour here as the dough is usually a bit moist.
• Divide dough in half and form each half into a 1/2 inch thick circle.
• Cut each circle into 8 wedges.
• Brush wedges with melted butter and sprinkle with sugar.
• Bake on ungreased cookie sheet in preheated 425 degree oven for 10 minutes or until lightly golden on edges.

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:

• 1. Preheat the oven to 425°F.
• 2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
• 3. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
• 4. Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Still using your hands, combine the ingredients until all the dry mixture is wet, but do not knead!
• 5. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2 inches thick. using a 3-or 3 1/2- inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones-just don't knead the dough too much.
• 6. Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
• 7. While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and whisk gently until the mixture is smooth. Just as the mixture comes to a light boil, add the heavy cream and reduce the heat to low. Whisk well for 2 minutes, or until the glaze is thickened and smooth; then remove the pan from the heat.
• 8. To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.

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.

Steps:

• Preheat oven to 450.
• Combine dry ingredients.
• Cut in butter until coarse crumbs form.
• Stir together wet ingredients.
• Mix with dry ingredients just until blended (Do not overmix).
• Turn out dough onto floured surface.
• Knead gently, press into circle and cut into 8 wedges.
• Bake on ungreased cookie sheet 20 minutes.
• Stir together milk and powdered sugar.
• Drizzle over cooled scones and sprinkle with cinnamon.

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt together in a bowl. Cut in butter using a pastry cutter until the mixture looks like oatmeal.
• Add pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla extract to the flour mixture and gently combine using a fork. Roll dough out onto a floured surface and form a rectangle. Cut into 10 triangles or squares and place on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.
• Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
• Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Whisk the flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.
• Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a non-stick baking sheet. Leave about 2 inches between the rounds. Cut rounds into sixths with a butter knife, but do not separate the wedges.
• Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.
• While the scones cool, mix the confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin the frosting as needed. Pour the frosting into a sealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zigzag fashion. The icing will harden as it cools.

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:

• 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.