Bed And Breakfast Spiced Pumpkin Scones With Honey Butter Recipes

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BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER



Bed and Breakfast Spiced Pumpkin Scones With Honey Butter image

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

4 tablespoons softened butter
4 tablespoons caster sugar
1 egg
250 g pumpkin puree (canned, frozen or fresh)
4 tablespoons milk
1 -2 teaspoon mixed spice (If no mixed spice is available, use a mixture of cinnamon, nutmeg and cloves.)
250 g self raising flour
2 tablespoons milk
75 g fresh unsalted butter, softened
4 -6 tablespoons honey

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 WITH BERRY BUTTER



Pumpkin Scones with Berry Butter image

These delightful scones are perfect on a cold winter day with a steaming hot cup of coffee. They also make a wonderful hostess gift arranged in a basket. -Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Time 40m

Yield 8 scones (about 1/2 cup butter).

Number Of Ingredients 16

2 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tablespoons confectioners' sugar
DOUGH:
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
1 large egg
1/2 cup canned pumpkin
1/3 cup 2% milk
2 tablespoons chopped pecans, optional

Steps:

  • Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour., In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired. , Turn dough onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet. , Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter.

Nutrition Facts : Calories 392 calories, Fat 24g fat (15g saturated fat), Cholesterol 88mg cholesterol, Sodium 391mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.

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