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 SCONES
Provided by Haley Fox
Categories Brunch Bake Christmas Buffet Pumpkin Fall Butter Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 scones
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 425°F.
- 2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
- 3. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
- 4. Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Still using your hands, combine the ingredients until all the dry mixture is wet, but do not knead!
- 5. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2 inches thick. using a 3-or 3 1/2- inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones-just don't knead the dough too much.
- 6. Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
- 7. While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and whisk gently until the mixture is smooth. Just as the mixture comes to a light boil, add the heavy cream and reduce the heat to low. Whisk well for 2 minutes, or until the glaze is thickened and smooth; then remove the pan from the heat.
- 8. To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.
PUMPKIN SCONES
These Pumpkin Scones are buttery, flaky, sweet, and PERFECT!
Provided by Shelly
Categories Scones
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, baking powder, sugar and salt. Set aside.
- Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles coarse sand. There will (and should be) some larger pieces of butter.
- In a medium bowl whisk together 1/2 cup heavy cream, pumpkin puree, and pumpkin pie spice.
- Make a well in the center of the dry mixture and pour the wet ingredients into the well. Mix the dough together using a wooden spoon or rubber spatula. It should have a slightly dry texture and hold together, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry.
- Place the dough onto a lightly floured work surface and form it into a ball. Flatten the ball into a circle about 1 1/2- inches thick.
- Using a knife or a pizza cutter, cut the dough into 6 wedges.
- Place the wedges onto the prepared baking sheet and brush with the remaining 2 tablespoons heavy cream. Sprinkle with turbinado sugar.
- Bake for 15-20 minutes, or until the lightly golden.
- To prepare the icing place butter and brown sugar in a small saucepan over medium heat. Bring mixture to a bowl stirring frequently. Allow the mixture to boil for 3 minutes and then remove from the heat. Immediately whisk in the milk, vanilla, and powdered sugar until smooth and no lumps remain.
- Drizzle the icing onto the scones and allow it to set.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 scone, Calories 453 calories, Sugar 43.1 g, Sodium 223.7 mg, Fat 14.3 g, SaturatedFat 8.8 g, TransFat 0.3 g, Carbohydrate 77.7 g, Fiber 1.6 g, Protein 5.3 g, Cholesterol 40.8 mg
CLASSIC PUMPKIN SCONES
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
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.
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.
Provided by Ali
Time 45m
Number Of Ingredients 14
Steps:
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt until evenly combined.
- Add the diced butter and use a pastry cutter or two forks (or a food processor, see below) to cut the butter evenly into the dry ingredients until the mixture is crumbly and the butter forms no larger than pea-sized chunks.
- Add in the pumpkin purée, milk and vanilla extract. Then use a spatula to quickly and gently stir the mixture until no dry streaks remain. (Try to avoid over-mixing.)
- Turn the mixture out onto a flour-dusted surface and fold the dough over on itself a few times until it holds together and can form a ball. (The dough will be a bit sticky, so don't worry.) Pat the dough down flat into an 8-inch circle. Then use a large knife or bench scraper to slice the dough into 8 equal-sized pie wedges. (You may need to wipe off your knife between slices if the dough is sticky.)
- Transfer the wedges to a parchment-covered baking sheet, spacing them at least 2 inches apart. Then transfer the baking sheet to the freezer for 15 minutes or so while your oven heats. Heat the oven to 425°F.
- Briefly brush the top of each scone with a bit of buttermilk. Then transfer the baking sheet to the oven and bake for 13-15 minutes or until the scones are lightly golden on top and cooked through. Transfer to a wire baking rack to cool.
- In a small bowl, whisk together the glaze ingredients until combined. (If the mixture seems too thin, add more powdered sugar.) Then once the scones have cooled a bit, brush or drizzle the glaze on top of the scones. Serve and enjoy!
PUMPKIN SCONES {STARBUCKS COPYCAT}
These delicious pastries are likely to become a new favorite autumn treat! They're loaded with pumpkin and spice flavor and are even better than Starbucks!
Provided by Jaclyn
Categories Dessert
Time 40m
Number Of Ingredients 25
Steps:
- For the scones:
- Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
- In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
- Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
- For the glaze:
- In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
- For the pumpkin glaze:
- In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.
- Recipe Source: Cooking Classy
Nutrition Facts : Calories 415 kcal, Carbohydrate 69 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 209 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
CHEF JOHN'S PUMPKIN SCONES
Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.
Provided by Chef John
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
- Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
- Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
- Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 21.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 235.5 mg, Sugar 5 g
PUMPKIN SCONES
Once again Jennifer Pallian has given us more ways to love pumpkin when she created this delicious pumpkin scone recipe! These scones will be a hit with friends and family, that is, if you want to share.
Provided by hbs-admin
Categories Breakfast
Number Of Ingredients 16
Steps:
- Preheat oven to 400ºF.
- In one large bowl, whisk together the dry ingredients.
- Grate the cold butter directly into the dry ingredients (I do this by placing the bowl on top of a kitchen scale) then use the whisk to toss it in.
- In a second bowl, whisk together the wet ingredients. Pour into dry ingredients and gently fold together until 80% combined. Dump onto a sheet of parchment paper and fold it over on itself gently (you aren't kneading!) a few times to incorporate most of the remaining dry patches. It's ok if a few floury streaks remain. Pat the dough into an 8″ circle and slice into 8 wedges. Lift onto a parchment lined baking sheet using a floured cake lifter and bake for about 18 minutes, until they feel springy when pressed.
- If dough is too soft to lift individual scones, bake the whole thing as a circle at 375ºF for about 24 minutes and then pull apart after baking.
- For Glaze, whisk together: 1 1/2 cups powdered sugar, 4 tbsp cream or milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon
- Drizzle over warm scones. Enjoy!
BUTTERMILK SCONES
Steps:
- Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
- Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
PUMPKIN SCONES
Steps:
- Preheat the oven to 400 °F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Cut in the butter with a fork or your hands until the mixture resembles coarse meal.
- In a medium bowl, whisk together the buttermilk, pumpkin, and vanilla. Stir the buttermilk mixture into the flour mixture. When you can't stir anymore, gently knead the mixture together with your hands until it forms a dough. If it seems too dry, add some more buttermilk, 1 tablespoon at a time, until it is moist enough to work with. The dough should be moist, but not sticky. Knead in the pecans.
- Turn the dough out onto a lightly floured surface. Pat into a ½-inch-thick circle. Cut the dough into 8 equal wedges. Place the wedges on the prepared baking sheet. Brush the tops lightly with the cream. Bake until golden and firm, about 20 minutes. Cool the scones for 10 minutes before serving
PUMPKIN BUTTERMILK SCONES
Number Of Ingredients 14
Steps:
- oven 400 large bowl, whisk flour, sugar, bp, bs, and salt. Blend small pieces of butter into flour mix with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla, then add the mixture to the flour. Mix just until the dough comes together. Do not overmix. Transfer to a lightly floured surface and dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut cricle in half, then cut each half into four wedges. Eggwash before baking. Use a double baking sheet to prevent over browning of bottoms. Bake 20 min, until golden brown.
More about "pumpkin buttermilk scones recipes"
PUMPKIN SCONES WITH CINNAMON BUTTER RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (309)Estimated Reading Time 50 secsServings 8
- Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.
- Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.
PUMPKIN BUTTERMILK SCONES RECIPES
From tfrecipes.com
STARBUCKS COPYCAT PUMPKIN SCONES - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 1Category Dessert, SnackCuisine AmericanTotal Time 40 mins
- In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, allspice, ground ginger, pumpkin pie spice, light brown sugar, and sugar. Whisk together. Add cold butter and cut together using a pastry cutter, two knives, or you could also put the dry ingredients in a food processor and pulse until mixed.
- In a separate large mixing bowl combine chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey. Stir with a whisk to combine. Add wet ingredients into the bowl with dry ingredients. Stir with a large mixing spoon until just combined. Lightly flour a flat surface and set down dough. Knead together several times to fully combine. Pat out and shape into a 8 inch round circle. Use a sharp knife to cut out 8 wedges.
- Place wedges on your parchment paper lined baking sheet. Brush the top of the scones with whole milk. Bake at 400 degrees for 13-15 minutes, or until a toothpick inserted in the center of a scone comes out clean. Scones should be a light golden brown on the top. Place each scone on a wire rack to cool for 8-10 minutes.
PUMPKIN SCONES THE OLD FASHIONED WAY MADE WITHOUT A MIXER
From clairekcreations.com
4.5/5 (27)Servings 16Cuisine Snacks And SweetsTotal Time 25 mins
- Add the sugar and whisk it through then use your fingers to rub in the butter until the mixture resembles bread crumbs.
COPYCAT STARBUCKS PUMPKIN SCONE RECIPE - MASHED.COM
From mashed.com
4.8/5 (5)Category Breakfast, DessertAuthor Lindsay MattisonCalories 390 per serving
- To make the scones, preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Grate the butter using a box grater or the grating attachment of a food processor. Place the grated butter back in the freezer.
- In a medium bowl, combine 1/2 cup of the chilled pumpkin puree (set aside 1 tablespoon for later), brown sugar, buttermilk, egg, maple syrup, and vanilla extract. Whisk until well combined and set aside. Place the mixture in the refrigerator to keep it cold, if needed.
- In a large bowl, sift the flour to remove any clumps. Add the baking powder, 2 teaspoons pumpkin pie spice (set aside 1/2 teaspoon for later), salt, and baking soda.
PUMPKIN SPICE SCONE RECIPE - MAKE HEALTHY EASY - JENNA ...
From jennabraddock.com
Cuisine FallCategory BrunchServings 12Estimated Reading Time 8 mins
- In a different medium size bowl, whisk together 1 cup plus 2 tablespoons of buttermilk, pumpkin, egg and vanilla.
- On the large holes of a box grater, grate the butter. Gently toss the grated butter in the flour mixture to combine.
- Pour the wet ingredients into the flour mixture and stir gently to incorporate. Batter may seem dry at first but continue to gently stir until it all comes together.
PUMPKIN SCONE RECIPE (WITH MAPLE GLAZE) | KITCHN
From thekitchn.com
Servings 8Calories 313 per servingCategory Snack, Breakfast, Dessert, Baked Good
PUMPKIN SCONES - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
Total Time 20 mins
PUMPKIN SCONE RECIPE (RUSTIC-STYLE) - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
Cuisine American, VegetarianTotal Time 30 minsCategory Breakfast, Brunch, SnackCalories 231 per serving
EATSY: PUMPKIN BUTTERMILK SCONES - ETSY JOURNAL
From blog.etsy.com
Reviews 109Estimated Reading Time 3 mins
PUMPKIN SCONES – EAT, LITTLE BIRD
From eatlittlebird.com
5/5 (1)Category DessertCuisine AustralianTotal Time 25 mins
PUMPKIN PIE SPICE SCONES WITH BUTTERMILK | ASHLEY C BAKES
From ashleycbakes.com
PUMPKIN SCONES | RECIPE | NATALIE PENNY
From nataliepenny.com
10 IRRESISTIBLE BUTTERMILK SCONES TO BAKE THIS WEEKEND ...
From allrecipes.com
EASY PUMPKIN CHOCOLATE CHIP SCONES - TASTES OF HOMEMADE
From tastesofhomemade.com
BUTTERMILK-SOAKED PUMPKIN SCONES RECIPE - CULTURES FOR HEALTH
From culturesforhealth.com
SAVOURY PUMPKIN & POLENTA SCONES WITH QUICK SPICED PUMPKIN ...
From mindfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love