PUMPKIN-OAT SCONES
A new fall favorite in our house, adapted from both an oat scone recipe and one for pumpkin scones similar to that from a well-known coffee shop. I'm not sure if quick-cooking oats would work; try them at your own risk! If you have Penzeys® Baking Spice, I like to add 1 teaspoon of that and also use a pinch in the icing.
Provided by MattsWife
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Whisk the flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.
- Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a non-stick baking sheet. Leave about 2 inches between the rounds. Cut rounds into sixths with a butter knife, but do not separate the wedges.
- Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.
- While the scones cool, mix the confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin the frosting as needed. Pour the frosting into a sealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zigzag fashion. The icing will harden as it cools.
Nutrition Facts : Calories 208.2 calories, Carbohydrate 32.7 g, Cholesterol 31.1 mg, Fat 7.1 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 4 g, Sodium 305.3 mg, Sugar 10.7 g
MAPLE-OATMEAL SCONES
Steps:
- Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
- Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
- Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
- To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.
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.
PUMPKIN-GINGER OAT SCONES
Pumpkin purée softens oats in this hearty mix. Together, they give scones a lasting richness that doesn't dry out, while more oats sprinkled on top give the crust a nutty crunch. Bits of candied ginger dot the scones, each delivering a hit of chewy heat that livens up pumpkin's mild sweetness.
Provided by Genevieve Ko
Time 45m
Yield 12 scones
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the flour, oats, sugar, baking powder, salt and spice.
- Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form and some peanut-size pieces remain. Toss in the ginger until evenly coated.
- In a medium bowl, whisk the pumpkin and eggs until smooth. Add to the dry ingredients and mix with a fork until no dry bits remain and mixture forms a mass.
- Line a large baking sheet with parchment paper and lightly flour. Divide the dough mass into two even pieces in the bowl and dump each piece onto the prepared sheet on opposite sides. Dampen your hands and press each piece into 3/4-inch-thick rounds (about 6 inches in diameter). Refrigerate or freeze until stiff.
- Heat oven to 425 degrees. When the oven is ready, take out the dough and cut each round into 6 even wedges using a sharp knife or bench scraper. Nudge the wedges about 1 inch apart. Sprinkle the tops with oats.
- Bake until golden brown and firm when gently pressed, 20 to 22 minutes. To see if they're cooked through, tear one open immediately to make sure there's no wetness in the center. If there is, return the pan to the oven for a few minutes.
- Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 181 milligrams, Sugar 15 grams, TransFat 0 grams
LIGHT PUMPKIN-OAT SCONES
Make and share this Light Pumpkin-Oat Scones recipe from Food.com.
Provided by Lightlove
Categories Scones
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- # Preheat oven to 400 degrees.
- # Prepare baking sheet by sparying lightly with cooking spray.
- # In a large bowl, combine the the flour,oatmeal, sugar, baking powder, baking soda and salt.
- # Cut in the margarine until the mixture resembles course meal.
- # Add the pumpkin, vanilla and yogurt into the flour mixture and mix thoroughly.
- # Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
- # Place the dough ball on the baking sheet and spread out into disk.
- Cut into 6 wedges.
- # Bake the scones 20 - 22 minutes.
Nutrition Facts : Calories 131.4, Fat 2.6, SaturatedFat 0.5, Cholesterol 1, Sodium 390.9, Carbohydrate 24.2, Fiber 1.8, Sugar 6.6, Protein 3.2
PUMPKIN OATMEAL SCONES
In looking for a recipe for scones that combined pumpkin and oats, I was surprised at how few I found. Since I have an extreme distaste for recipes that use just part of a can of anything, I made sure mine would use up the whole can of pumpkin. This one is lightly sweet, moist, and still pretty light. My kids love them. Enjoy them warm from the oven or freeze them and take them to work to enjoy with your morning coffee.
Provided by Mary Kay Jurovcik
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
- Mix flours, oats, wheat germ, baking powder, cinnamon, salt, and nutmeg together in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse sand.
- Combine pumpkin, milk, brown sugar, egg, and vanilla extract in a small bowl. Add to the flour mixture and mix until dough is moistened and just combined.
- Divide dough evenly between the prepared baking sheets. Flatten into 8-inch circles 1/2- to 3/4-inch high. Score each circle into 6 wedges with a butter knife. Sprinkle with raw sugar.
- Bake in the preheated oven until edges are lightly browned, 14 to 17 minutes. Be careful not to overbake. Cool on the cookie sheets for 10 minutes. Serve warm.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 37.6 g, Cholesterol 32.4 mg, Fat 7.9 g, Fiber 4 g, Protein 6.1 g, SaturatedFat 4.3 g, Sodium 326.5 mg, Sugar 13.2 g
RUSTIC OATMEAL SCONES
My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. -Gail D'Urso, Carlisle, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 16 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar., Bake 13-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 186 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 273mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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