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
PUMPKIN SCONES
Pumpkin-spice scones are the perfect fall brunch pastry. Redolent of ginger, cinnamon, and nutmeg, and finished with a maple glaze, the buttery treats are utterly irresistible.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h45m
Yield Makes 8 scones
Number Of Ingredients 13
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.
OATMEAL SCONES FROM ALICE'S TEA CUP
Whole oats make these scones special. They can be a bit crunchy in places and chewy in others, which makes for a diverse experience within one scone. They're slightly sweet, but not a dessert scone at all. From the wonderful (and highly recommended) cookbook, "Alice's Tea Cup", by Haley Fox & Lauren Fox
Provided by Katzen
Categories Scones
Time 27m
Yield 10-12 Scones, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon.
- With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add the oatmeal and stir well.
- Make a well in the centre of the dry ingredients and pour the buttermilk and vanilla into the well. Combine the ingredients until all the dry mixture is wet, but do not knead!
- Turn mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk 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 baking sheet. Gather the remaining dough together lightly to cut out more scones - just don't knead the dough too much.
- Brush the top of each scone liberally with heavy cream and sprinkle with sugar.
- Bake scones for about 12 minutes, or until lightly browned.
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.
More about "pumpkin scones from alices tea cup recipes"
ALICE'S TEA CUP PUMPKIN SCONES - COOKIE MADNESS
From cookiemadness.net
Ratings 2Servings 5Cuisine United KingdomCategory Breakfast
- Preheat the oven to 425°F. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
- Make a well in the center of the dry ingredients, and pour HALF the buttermilk, pumpkin, and vanilla extract into the well. Still using your hands (I did this with a spatula scraper), combine the ingredients until all the dry mixture is wet. Gradually add just enough remaining buttermilk until the dough is soft enough to work with.
- 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.
- 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.
ALICE'S TEA CUP: DELECTABLE RECIPES FOR SCONES, CAKES, …
From amazon.com
Reviews 161Format HardcoverAuthor Haley Fox, Lauren Fox
ALICE'S TEA CUP PUMPKIN SCONES - BAKE LOVE GIVE
From bakelovegive.com
Servings 12Estimated Reading Time 6 mins
PUMPKIN SCONES - A FLAKY, MOIST SCONE RECIPE
From cookiesandcups.com
PUMPKIN SCONES RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
LADY FLO’S PERFECT PUMPKIN SCONE RECIPE - HIGH TEA …
From highteasociety.com
ALICE'S TEA CUP PUMPKIN SCONES - BAKE LOVE GIVE | RECIPE
From pinterest.com
PUMPKIN SCONES WITH SPICED PUMPKIN GLAZE - ONCE UPON …
From onceuponachef.com
CLASSIC PUMPKIN SCONES - SALLY'S BAKING ADDICTION
ALICE'S TEA CUP | EPICURIOUS.COM
From epicurious.com
BEST OATMEAL SCONES FROM ALICES TEA CUP RECIPES
From alicerecipes.com
20+ EASY PUMPKIN SCONES - BEST RECIPES FOR PUMPKIN SCONES …
From delish.com
ALICE’S TEA CUP: DELECTABLE RECIPES FOR SCONES, CAKES, …
From barnesandnoble.com
EASY PUMPKIN SCONES RECIPE WITH PUMPKIN GLAZE | HANDLE THE HEAT
From handletheheat.com
CARAMEL GLAZED PUMPKIN SCONES - THE BAKER CHICK
From thebakerchick.com
PERFECTLY SPICED PUMPKIN SCONES RECIPE - INSPIRED TASTE
From inspiredtaste.net
You'll also love