ICED PUMPKIN SCONES
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
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
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.
ICED PUMPKIN COOKIES
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Provided by Gina
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 22.4 g, Cholesterol 12.9 mg, Fat 3.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 120.5 mg, Sugar 15.2 g
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