VAL'S PUMPKIN SCONES
Pumpkin pie in a scone - very tasty! I make this free-form without using cutters.
Provided by valc
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture is crumbly. Stir raisins into flour mixture.
- Whisk pumpkin, egg, and buttermilk together in a bowl; stir into flour mixture until dough is well mixed. Pat dough into a 3/4-inch-thick circle on a lightly floured surface. Cut dough into 14 scones using a 2-inch round cutter and transfer to a baking sheet. Brush tops of scones with egg white.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer scones to a wire rack to cool completely.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 26.7 g, Cholesterol 20.5 mg, Fat 4 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 235.7 mg, Sugar 11.5 g
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.
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- 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.
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- 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.).
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