Harvest Pumpkin Scones Recipes

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HARVEST PUMPKIN SCONES



Harvest Pumpkin Scones image

Recipe by King Arthur Flour.

Provided by tworedbowls

Number Of Ingredients 13

2 3/4 cups (326 grams) King Arthur Unbleached All-Purpose Flour
1/3 cup (74 grams) granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup (1 stick, or 113 grams) cold butter
1 cup to 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips (I liked these best with 1 cup cinnamon chips and 1/2 cup or less candied ginger)
2/3 cup (156 grams) canned pumpkin purée
2 large eggs
coarse white sparkling sugar, for topping

Steps:

  • First, whisk together the flour, sugar, baking powder, salt, and spices in a large mixing bowl.
  • Next, 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 any add-ins you're using - I used about 1 cup of cinnamon chips and 1/2 cup candied ginger. The ginger can be quite strong, so can be used sparingly if you're sensitive to it.
  • In a separate mixing bowl, whisk together the pumpkin and eggs until smooth. Add the pumpkin mixture to the dry ingredients and fold the two together with a rubber spatula or wooden spoon until everything is just moistened and holds together. Be gentle as you mix; some floury bits are okay.
  • Line a baking sheet with parchment and sprinkle a bit of flour across it. If you don't have parchment paper, the bare baking sheet will work too, with a bit of flour.
  • Scrape the dough onto the floured parchment or pan, and divide it in half.
  • Gently pat and round each half into a 5- or 6-inch circle, larger if you've used add-ins. The circles should be about 3/4″ thick.
  • Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
  • Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. You can also dust the knife with a bit of flour.
  • 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. While the scones are chilling, preheat the oven to 425°F.
  • Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
  • Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

HARVEST PUMPKIN SCONES, ADAPTED FROM KING ARTHUR FLOUR RECIPE - (4.3/5)



Harvest Pumpkin Scones, adapted from King Arthur Flour Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 16

NOTE:
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
1 cup to 2 cups minced crystallized ginger*, cinnamon chips, or chocolate chips
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping**
I used 1/2 cup crystallized ginger and 1/2 cup mini cinnamon chips. The ginger was the more dominant flavor, so adjust accordingly.
You can use a mixture of cinnamon sugar if you don't have coarse sugar (King Arthur sells this online)

Steps:

  • 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. **NOTE: Grating cold butter helps to incorporate it into the dry ingredients, much easier. Stir in the ginger and/or chips, if you're using them. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together***. ***I found that my dough didn't turn out very moist. Don't panic, if it does. I simply pressed the dough together, and it worked out great. 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 floured 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.* *NOTE: I found that room was "tight" to place two circles onto one baking sheet. Even though I spaced them, they spread out and fused a bit together. I recommend using separate baking sheets. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.** NOTE: I froze my scones first, and then added the milk and coarse sugar. It worked out fine. Then I cut them. 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. NOTE: Seriously, spread them apart! Mine fused together (see previous note). Use two baking sheets. Just sayin'! For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425F. NOTE: Don't skip this step! It helps the butter to product steam and you get tender scones. Bake the scones for 22 to 25 minutes (mine took 20 minutes), or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

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

MOIST PUMPKIN SCONES



Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

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.

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

Make and share this Pumpkin Scones recipe from Food.com.

Provided by JustJanS

Categories     Scones

Time 45m

Yield 12 Scones

Number Of Ingredients 6

2 cups self raising flour
1 tablespoon butter
1 tablespoon sugar
3/4 cup cooked and mashed pumpkin
1 egg, beaten
1 tablespoon milk, if required

Steps:

  • Heat the oven to 220°C.
  • Rub the butter into the flour with your fingertips.
  • Add the sugar, pumpkin and egg, then the milk if you need it.
  • Turn the dough onto a lightly floured board and knead until smooth.
  • Roll out 2cm thick.
  • Using a knife, cut into 12 scones.
  • Place on a tray, and brush the tops with milk.
  • Place in the top half of your oven and bake at 220°C for 10-15 minutes until brown.
  • Allow them to cool a little, then serve with butter.

Nutrition Facts : Calories 97, Fat 1.6, SaturatedFat 0.8, Cholesterol 18.2, Sodium 15.5, Carbohydrate 17.5, Fiber 0.6, Sugar 1.2, Protein 2.8

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

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