Moist Pumpkin Scones Recipes

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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.

PUMPKIN SCONES WITH BROWN BUTTER GLAZE



Pumpkin Scones with Brown Butter Glaze image

Awesome, moist scones made with the seasonal favorite pumpkin and topped off with a mouth-watering brown butter glaze.

Provided by RainbowJewels

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 16

Number Of Ingredients 17

3 ¼ cups all-purpose flour
⅓ cup brown sugar
2 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
⅛ pinch ground cloves
¾ cup cold unsalted butter, cut into chunks
1 (15 ounce) can pumpkin puree
⅔ cup plain yogurt
1 teaspoon vanilla extract
¾ cup chopped pecans
½ cup butter
¾ cup confectioners' sugar
1 ½ tablespoons milk, or more as needed
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, and ground cloves together in a bowl. Cut unsalted butter chunks into flour mixture with a pastry blender until mixture resembles coarse crumbs; make a well in the center.
  • Pour pumpkin puree, yogurt, and 1 teaspoon vanilla extract into the well in flour mixture; stir with a wooden spoon until a soft dough forms. Mix pecans into dough.
  • Turn dough out onto a lightly floured surface and pat into two equal-size circles. Cut each circle into 8 wedges; transfer to a baking stone or baking sheet lined with parchment paper.
  • Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
  • Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
  • Beat brown butter, confectioners' sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is dissolved and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. Drizzle glaze over cooled scones.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.9 g, Cholesterol 38.9 mg, Fat 18.6 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 9.6 g, Sodium 304.1 mg, Sugar 12.2 g

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Top Asked Questions

What is the best recipe for pumpkin scones?
This pumpkin scones recipe is quick and easy to make, drizzled with a light vanilla glaze, and full of the best cozy pumpkin flavors. Combine dry ingredients. In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt until evenly combined.
How to bake mini scones?
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. Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl.
Can we stop eating pumpkin scones?
We truly cannot stop eating them. These pumpkin scones are dense, moist as can be, and seriously delicious thanks to an extra 1/3 cup of pumpkin in our traditional scone recipe. A combination of cold butter, cream and, you guessed it, pumpkin puree, gives these scones that dreamiest texture.
How do you make heavy cream scones with buttermilk?
Flatten dough ball into an 8-inch disc. Use a sharp knife to cut the disc into 8 equal wedges. Don’t forget the heavy cream wash. Brush the remaining heavy cream (or buttermilk) onto your scones using a pastry brush right before baking. Sprinkle with coarse sugar for a sweet textured crunch. Make the glaze.

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