Classic Pumpkin Scones Recipe Recipes Recipe For Deviled

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC PUMPKIN SCONES



Classic Pumpkin Scones image

Deliciously spiced classic pumpkin scones are flaky and soft with perfectly crumbly edges. Top with coarse sugar for extra crunch and maple icing for extra decadence!

Provided by Sally

Categories     Breakfast

Time 45m

Number Of Ingredients 16

2 cups (250g) all-purpose flour (spoon & leveled)
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, frozen
1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
1 large egg
1/2 cup (115g) canned pumpkin puree, blotted*
1/2 cup (100g) light brown sugar
1 teaspoon pure vanilla extract
optional: coarse sugar for sprinkling on top before baking
2 Tablespoons (30g) unsalted butter
1/3 cup (80ml) pure maple syrup
1 cup (112g) sifted confectioners' sugar
pinch salt, to taste

Steps:

  • 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.)
  • Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
  • Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
  • In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
  • Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

DELICIOUS PUMPKIN SCONES



Delicious Pumpkin Scones image

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

1 ½ ounces unsalted butter, at room temperature
3 ounces brown sugar
1 egg, beaten
1 cup mashed cooked pumpkin
2 cups self-rising flour
2 teaspoons baking powder
1 pinch salt
1 tablespoon milk, or as needed
2 tablespoons golden raisins, or to taste

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

PUMPKIN SCONES



Pumpkin Scones image

A crisp pumpkin snack to enjoy with a warm cup of tea.

Provided by MARBALET

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 12

Number Of Ingredients 8

2 tablespoons butter
6 tablespoons white sugar
2 eggs, beaten
2 cups mashed, cooked pumpkin
4 cups self-rising flour, sifted
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a mixing bowl, beat together butter, sugar, eggs and pumpkin. Stir in flour, cinnamon, nutmeg and salt by hand.
  • Roll out into 1/2 inch thickness and cut into rounds. Place on tray close together and bake for 15 to 18 minutes.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 39.3 g, Cholesterol 36.1 mg, Fat 3.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 651.8 mg, Sugar 6.8 g

PUMPKIN GINGER SCONES



Pumpkin Ginger Scones image

Buttery sweet, spiced pumpkin scones with a sweet and spicy ginger icing drizzled over. Huge hit with the family.

Provided by Sandi R.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h

Yield 8

Number Of Ingredients 23

2 cups all-purpose flour
⅓ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
⅛ teaspoon ground nutmeg
½ cup unsalted butter, cut into pieces
⅓ cup raisins
¼ cup chopped toasted pecans
½ cup pure pumpkin puree
⅓ cup buttermilk, or more as needed
1 teaspoon pure vanilla extract
1 large egg
1 tablespoon milk
1 tablespoon coarse sugar, or as needed
½ cup powdered sugar, or as needed
2 tablespoons milk
1 tablespoon molasses
½ teaspoon ground ginger
⅛ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.
  • Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.
  • Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.
  • Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.
  • Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.
  • While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.

Nutrition Facts : Calories 363 calories, Carbohydrate 52.7 g, Cholesterol 54.6 mg, Fat 15.2 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 7.9 g, Sodium 277.7 mg, Sugar 25.2 g

QUEENSLAND PUMPKIN SCONES



Queensland Pumpkin Scones image

These Australian-born scones are reminiscent of Queensland, where the popular Queensland Blue pumpkin grows. A very tasty treat! Serve in the mornings with breakfast or afternoons with tea.

Provided by Renae

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 45m

Yield 6

Number Of Ingredients 7

¼ cup softened butter
¼ cup white sugar
1 egg
1 cup canned unsweetened pumpkin puree
¼ cup milk
2 ¾ cups self-rising flour
2 tablespoons milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Cream together butter and sugar, then beat in egg, pumpkin puree and 1/4 cup milk until smooth. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1/2 to 3/4 inch thick. Cut into 6 wedges, place onto greased baking sheet, 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 dish towel and allow to cool for 15 minutes before serving.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 54.9 g, Cholesterol 52.6 mg, Fat 9.5 g, Fiber 2.7 g, Protein 7.7 g, SaturatedFat 5.5 g, Sodium 898.4 mg, Sugar 10.6 g

SPICY PUMPKIN SCONES



Spicy Pumpkin Scones image

Not sure where the recipe originated, but these spicy pumpkin scones are a perfect fit for cool autumn mornings. Best served hot, but can be served cold as well.

Provided by chickadee

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
½ cup white sugar, divided
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
5 tablespoons butter, divided
1 large egg
½ cup pumpkin puree
¼ cup sour cream
½ teaspoon ground ginger

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine flour, 7 tablespoons sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
  • Beat egg using a whisk in a bowl. Add pumpkin, sour cream, and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.
  • Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9x6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally, making 12 triangles.
  • Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, 10 to 12 minutes.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 25.7 g, Cholesterol 30.3 mg, Fat 6.5 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 298.1 mg, Sugar 8.8 g

YUMMY PUMPKIN SCONES



Yummy Pumpkin Scones image

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

½ cup white sugar
1 ½ tablespoons butter, softened
1 teaspoon vanilla extract
1 egg, lightly beaten
2 cups self-rising flour
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
⅛ teaspoon salt

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

ICED PUMPKIN SCONES



Iced Pumpkin Scones image

These scones are moist and sweet. They have a great pumpkin pie taste!

Provided by Cheri

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h25m

Yield 8

Number Of Ingredients 21

2 cups all-purpose flour
¼ cup white sugar
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch squares
½ cup canned pumpkin
1 large egg
3 tablespoons half-and-half
1 cup powdered sugar, or as needed
2 tablespoons milk, or as needed
1 cup powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, 1/4 cup plus 3 tablespoons sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in the bowl of a stand mixer. Mix using the paddle attachment. Add butter to the bowl and toss using a spatula to ensure butter is coated in flour mixture. Mix until mixture resembles cornmeal with butter pieces no bigger than a pea, about 2 minutes.
  • Whisk pumpkin, egg, and half-and-half together in a bowl until blended. Fold pumpkin mixture into flour mixture until dough can be formed into a ball.
  • Turn dough out onto a lightly floured surface press with your hands into a long rectangle, 3/4- to 1-inch thick. Use a pizza cutter to cut dough into 4 rectangles. Cut each rectangle into 2 triangles. Place dough triangles onto the prepared baking sheet.
  • Bake in the preheated oven until scones begin to brown around the edges and on top, about 15 minutes.
  • Transfer scones to a wire rack to cool completely, about 20 minutes.
  • Mix powdered sugar and milk together in a small bowl, using more sugar or more milk to reach the desired consistency. Use a brush to spread glaze on the cooled scones. Allow to harden, about 10 minutes.
  • Meanwhile, mix powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves together in a small bowl. Drizzle spiced glaze over the first glaze and allow to harden completely, about 10 minutes more.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 68.7 g, Cholesterol 48.8 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 6.3 g, Sodium 348.9 mg, Sugar 42.7 g

More about "classic pumpkin scones recipe recipes recipe for deviled"

CLASSIC PUMPKIN SCONES (WITH BROWN BUTTER GLAZE) - THE ...
classic-pumpkin-scones-with-brown-butter-glaze-the image
2019-09-07 This classic pumpkin scones recipe is fantastic to make ahead. They can be frozen and stored in the freezer for up to 2 months. Simply …
From theflavorbender.com
5/5 (4)
Total Time 1 hr 40 mins
Category Afternoon, Breakfast
Calories 279 per serving


CLASSIC PUMPKIN SCONES | OLIVE & MANGO
classic-pumpkin-scones-olive-mango image
2018-11-19 Having a pumpkin scone recipe that is simple and delicious should be in everyone’s scone repertoire. This recipe is the best pumpkin scone …
From oliveandmango.com
Servings 8
Category Breakfast


PUMPKIN SCONES - SUGAR SPUN RUN - MY RECIPE MAGIC
2018-10-12 Deviled Eggs with Relish are a traditional Deviled Egg Recipe that is a true classic. It is one of the most popular appetizer/side dishes on any buffet table. This easy recipe has the perfect balance of sweetness, tanginess and creaminess.
From myrecipemagic.com


PUMPKIN SCONES RECIPE - MUNATY COOKING
2018-10-22 Add the pumpkin puree and mix gently using a wooden spoon or spatula. Transfer the dough to a lightly floured working surface. Dust the dough with flour and roll into a ¾ inch high disk. Cut the dough into eight equal size triangles, do not separate the triangles. Brush the scones with milk and sprinkle with sugar.
From munatycooking.com


COPYCAT STARBUCKS PUMPKIN SCONES RECIPE - RECIPEGIRL
2020-10-25 PREPARE THE SCONES: Preheat the oven to 425°F. Spray a baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that. In a medium bowl, whisk together dry ingredients- flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. In a large bowl, whisk together the pumpkin, half and ...
From recipegirl.com


CLASSIC SPICED PUMPKIN SCONES RECIPE | STARBUCKS COPYCAT!
Cut the dough into 8 triangles and transfer to a parchment-lined baking sheet. Bake in a preheated 425F oven for 16-20 minutes, or until the scones are lightly browned and puffed. To make the icing, combine all of the ingredients in a small bowl and whisk until no large lumps of powdered sugar remain.
From todayscreativeideas.com


PUMPKIN SCONES RECIPE, THE SAME CLASSIC AND DELICIOUS ...
Nov 1, 2018 - Pumpkin Scones recipe, golden scones that are crispy from the outside with tender crumbs inside. Served warm with simple icing.
From pinterest.ca


CLASSIC PUMPKIN SCONES WITH CINNAMON GLAZE - BAKER BETTIE
Scones are one of my favorite things to bake and I use my basic scone recipe to make endless flavors like blueberry lemon scones, cranberry orange scones, and chocolate chip scones. But adding pumpkin to scones forces me to go off script a bit because the pumpkin puree throws off the ratios of everything. I worked on these classic pumpkin ...
From bakerbettie.com


CLASSIC PUMPKIN SCONES (WITH BROWN BUTTER GLAZE) - THE ...
These pumpkin blondies are everything I love about fall. The pumpkin chocolate chip bars are thick, chewy, and soft all at the same time. They have the perfect hint of pumpkin spice and chocolate in every bite! #pumpkin #pumpkinspice #pumpkinrecipes #dessertfoodrecipes #desserts #dessertrecipes #fall #fallrecipes #chocolatechip #chocolate #recipe #iheartnaptime
From pinterest.com


CLASSIC PUMPKIN SCONES • OLIVE & MANGO | RECIPE | PUMPKIN ...
Nov 20, 2018 - How to make the best pumpkin scones. These pumpkin scones are perfectly spiced, light and soft on the inside with nice crispy edges on the outside. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca


CLASSIC PUMPKIN SCONES | RECIPE | PUMPKIN RECIPES, PUMPKIN ...
Oct 30, 2021 - These classic pumpkin scones are filled with pumpkin puree and pumpkin pie spice. They are tender and flaky and topped with a cinnamon glaze! Oct 30, 2021 - These classic pumpkin scones are filled with pumpkin puree and pumpkin pie spice. They are tender and flaky and topped with a cinnamon glaze! Oct 30, 2021 - These classic pumpkin scones are …
From pinterest.com


CLASSIC PUMPKIN SCONES RECIPE - DINNER, THEN DESSERT
2021-11-18 Add pumpkin puree to a cheesecloth or multiple layers of paper towels and squeeze as dry as possible by forming a ball around the puree and twisting the top to squeeze liquid out. Add flour, ⅓ cup sugar, baking powder, baking soda, cinnamon and salt to a large food processor. Pulse a couple of times to "sift".
From dinnerthendessert.com


Related Search