Pumpkin Ginger Scones With Cinnamon Chips Recipes

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:

• 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:

• 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:

• 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: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
• Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
• For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.
• Preheat the oven to 400 degrees F.
• Slice the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and place on a foil-lined baking sheet. Drizzle with vegetable oil and lightly season with salt. Roast until softened, 35 to 45 minutes. Let cool, then scoop out the flesh and mash until smooth. The pumpkin puree will keep covered in the refrigerator for up to 5 days.

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:

• Preheat oven to 400 F / 200 C / Gas 6. Lightly grease a baking tray or line with parchment paper.
• Cream together butter and sugar, then beat in egg, pumpkin puree, maple syrup or extract (if using), and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour and oatmeal until a dough forms, add nuts and chips, then knead a few times on a well floured surface until the dough holds together. 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 and sprinkle with spiced sugar (mixture of sugar and spice).
• Bake in the preheated oven until golden brown on top and bottom, 15 to 20 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving (with the honey butter from referenced recipe if preferred.).

Steps:

• In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
• Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar.
• Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen.

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.

Steps:

• Place 3/4 cup butter into the freezer for 1 hour. Cut into cubes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl using a whisk. Cut in very cold cubed butter with a pastry blender or using your fingers until you get coarse crumbs.
• Create a well in the flour mixture; add buttermilk and stir gently until dough is just moistened. Fold in cinnamon chips.
• Turn dough out onto a lightly floured surface. Knead gently until dough is no longer sticky, 10 to 12 times, and divide in half. Pat or roll each portion gently into a 7-inch circle. Brush melted butter over circles. Sprinkle each with 1 tablespoon sugar. Cut each circle into 6 wedges. Separate and place scones on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes. Serve warm.

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.