DELICIOUS PUMPKIN SCONES
This is what I look forward to when autumn comes around: delicious pumpkin scones. Try my recipe and you'll see why. I use homemade pumpkin puree because it just tastes so much better.
Provided by ThePumpkinQueen
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly flour a baking sheet.
- Combine butter and brown sugar in a large bowl; beat using an electric mixer until smooth and creamy. Add egg and mix until well combined. Add mashed pumpkin and mix.
- Combine flour, baking powder, and salt in a small bowl. Add to pumpkin mixture and mix dough well.
- Turn dough out onto a lightly floured work surface; knead until smooth and satiny, 4 to 5 minutes. Add milk if dough is too thick. Mix in golden raisins. Pat dough into an 8-inch round about 1/2-inch thick.
- Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the prepared baking sheet, leaving at least a 1/2-inch space between each.
- Bake in preheated oven until tops are light brown and crusty, 10 to 15 minutes. Transfer to a wire rack, and cool 20 minutes before serving.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 36.9 g, Cholesterol 34.7 mg, Fat 5.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 3 g, Sodium 551.7 mg, Sugar 12.1 g
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
YUMMY PUMPKIN SCONES
Here is a very simple pumpkin scone recipe, perfect for the holidays.
Provided by JOSIE
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 38.4 g, Cholesterol 29 mg, Fat 3.2 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 531.3 mg, Sugar 13.7 g
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PUMPKIN SCONES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Servings 8Cuisine British RecipesTotal Time 47 mins
- Preheat the oven to 200°C/fan180°C/gas 6. Grease a baking sheet by rubbing with a little butter.
- Put the pumpkin pieces into a saucepan and just cover with water. Bring to the boil and simmer for 10 minutes until just tender. Drain and mash with a fork. Leave to cool.
- Sift the flour and baking powder into a big bowl. Add the butter. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs.
- Use a table knife to mix the mashed pumpkin into the flour mixture. Add the cheese and herbs, then add just enough milk to make a dough.
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