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.
RAISIN SCONES
Steps:
- Preheat the oven to 400 degrees F.
- Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
- Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
- Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.
PUMPKIN-GINGER OAT SCONES
Pumpkin purée softens oats in this hearty mix. Together, they give scones a lasting richness that doesn't dry out, while more oats sprinkled on top give the crust a nutty crunch. Bits of candied ginger dot the scones, each delivering a hit of chewy heat that livens up pumpkin's mild sweetness.
Provided by Genevieve Ko
Time 45m
Yield 12 scones
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 181 milligrams, Sugar 15 grams, TransFat 0 grams
PUMPKIN RAISIN NUT SCONES
This is nice hearty scone that tastes as good as it smells while baking in the oven, The maple extract, pumpkin and spices along with the nuts and raisins just tastes so good with a nice cup of hot apple cider in front of a cozy fireplace-- so throw on another log, and enjoy!
Provided by Pat Duran
Categories Sweet Breads
Time 40m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 400^. Line cookie sheets with parchment paper and spray with cooking oil.
- 2. In a large bowl, combine baking mix, brown sugar, and spices ; stir with wooden spoon. Add evaporated milk, pumpkin and maple extract.Gently stir to combine to make a soft dough.
- 3. Stir in raisins and nuts. Turn dough onto a powdered sugar surface, knead twice gently. Roll or pat dough into a 1/2 inch thick square. Cut into 7 squares and then cut each square into triangles.
- 4. Place on prepared cookie sheets and brush tops with evaporated milk and sprinkle with cinnamon /sugar mixture. Bake for 16-20 minutes -just until edges start to brown slightly. Cool on wire rack and drizzle with- 1 cup powdered sugar 1 teaspoon maple extract 2 Tablespoons evaporated milk Mix together to desired consistency.
WALNUT RAISIN SCONES
A good choice for breakfast, brunch or tea. Contain little sugar because sweetness comes from the raisins. Walnuts and lemon rind provide crunchiness and tang. Wonderful served warm and spread with butter and honey or jam.
Provided by JJOHN32
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 14
Number Of Ingredients 13
Steps:
- In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
- With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork.
- Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
- Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
- Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.
Nutrition Facts : Calories 207 calories, Carbohydrate 23.3 g, Cholesterol 18 mg, Fat 11.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 261.5 mg, Sugar 7.6 g
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PUMPKIN SCONES RECIPE - GIMME SOME OVEN
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4.8/5 (39)Total Time 45 minsServings 8
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt until evenly combined.
- Add the diced butter and use a pastry cutter or two forks (or a food processor, see below) to cut the butter evenly into the dry ingredients until the mixture is crumbly and the butter forms no larger than pea-sized chunks.
- Add in the pumpkin purée, milk and vanilla extract. Then use a spatula to quickly and gently stir the mixture until no dry streaks remain. (Try to avoid over-mixing.)
- Turn the mixture out onto a flour-dusted surface and fold the dough over on itself a few times until it holds together and can form a ball. (The dough will be a bit sticky, so don’t worry.) Pat the dough down flat into an 8-inch circle. Then use a large knife or bench scraper to slice the dough into 8 equal-sized pie wedges. (You may need to wipe off your knife between slices if the dough is sticky.)
CLASSIC PUMPKIN SCONES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (145)Category Breakfast
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
- Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
- Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
- With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
HARVEST PUMPKIN SCONES RECIPE | KING ARTHUR BAKING
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4.6/5 (305)Calories 270 per servingTotal Time 1 hr 5 mins
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices., Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated., Stir in the ginger and/or chips/bits, if you're using them., In a separate mixing bowl, whisk together the pumpkin and eggs until smooth., Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together., Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it.
- Sprinkle a bit of flour atop the parchment or pan., Scrape the dough onto the parchment or pan, and divide it in half.
- Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.).
- The circles should be about 3/4" thick., Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar., Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges., Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges., For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.
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