PUMPKIN SCONES FROM ALICE'S TEA CUP
These are THE pumpkin scone from Alice's Tea Cup in NY. Moist, slightly spicy, definately gooey and sweet on top - think of a pumpkin pie in a scone. These scones are best served warm, and if you're not serving them right away, reserve the glaze until just before you serve them. NOTE: The amount of cinnamon and ginger seems quite alot, but I did email and verify it; if you're not a spicy sort of person, reduce it, or if your spice house has particularly potent spices, reduce it, but this is the character for which the scones are known: they are spicy, and they are addictive!
Provided by Katzen
Categories Scones
Time 30m
Yield 10-12 scones, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
- With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
- Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead!
- Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make adisk about 1 1/2" thick. Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much.
- 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.
- 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; then remove pan from heat.
- 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.
PUMPKIN SCONES
There are a couple of tricks to a good scone. First of all, the butter and cream should be cold cold cold cold. If at any point, the butter starts to melt into the flour mixture, pop the whole bowl into the freezer for a few minutes. I like to freeze my scones before I bake them as well. Secondly, handling the dough too much makes the scones tough. This is especially tricky when adding extra wet ingredients like pumpkin to the batter. Use a fork to mix the wet ingredients into the dry and stop before everything is completely uniform.
Provided by Samantha Seneviratne
Categories dessert
Time 2h
Yield 8 scones
Number Of Ingredients 16
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.
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.
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
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
PUMPKIN SCONES
Provided by Haley Fox
Categories Brunch Bake Christmas Buffet Pumpkin Fall Butter Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 scones
Number Of Ingredients 18
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.
COFFEE SHOP PUMPKIN SCONES
After eating a delicious pumpkin scone from my favorite coffee shop, I went home and played around with a base recipe until I came up with what I believe to be a fabulous copy!
Provided by PinkPrincess
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 64.3 g, Cholesterol 36.4 mg, Fat 10.8 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 4.6 g, Sodium 370.2 mg, Sugar 35.2 g
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