CHOCOLATE CHIP PUMPKIN SCONES
Tender Pumpkin Scones loaded with Chocolate Chips. Perfect for breakfast!
Provided by Ashley Manila
Categories Breakfast
Time 35m
Number Of Ingredients 15
Steps:
- In a small bowl beat together the egg and water; set aside until needed.
- In a small bowl combine the cinnamon and granulated sugar; set aside until needed.
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine the flour, mini-chocolate chips, salt, baking powder, baking soda, sugar, and pumpkin pie spice; mix well; set aside.
- Cut the butter into small cubes (or use a cheese grater to shred it) then quickly work it into the flour mixture (using a pastry cutter or two forks) until it resembles a coarse meal.
- In a medium-sized bowl whisk together the egg, pumpkin puree, and milk; pour into the flour and butter mixture and using a fork, gently stir everything together until just moistened.
- Pour the shaggy dough out onto a clean, well floured work surface. Using your hands, shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
- Lightly brush each scones with the egg wash, then sprinkle each one generously with cinnamon sugar.
- Bake scones for 18-20 minutes, or until the tops are lightly golden brown. Cool scones for 10 minutes on the tray, then serve warm!
PUMPKIN CHOCOLATE CHIP SCONES
Ready in only 35 minutes, these pumpkin chocolate chip scones top the flavors of fall with a cidery glaze.
Provided by Cheri Liefeld
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
- In large bowl, beat butter and 1/2 cup granulated sugar with electric mixer on low speed, or mix with spoon. Add Bisquick mix, pumpkin pie spice and pumpkin; beat until combined. Stir in chocolate chips.
- On surface sprinkled with Bisquick mix, shape dough into 1- to 1-1/2-inch-thick round. Cut into 8 wedges; place on cookie sheet. Brush with whipping cream; sprinkle evenly with 1 tablespoon granulated sugar.
- Bake 20 minutes or until golden brown. Remove from cookie sheet to cooling rack.
- In small bowl, mix powdered sugar and apple cider until smooth. Using fork, drizzle glaze over scones. Serve warm.
Nutrition Facts : ServingSize 1 Serving
BETTER-THAN-COFFEESHOP PUMPKIN SCONES
I decided I no longer wanted to fork out big bucks for the autumn delight of pumpkin scones from that famous coffee chain. I went on a hunt for something I could make myself and got this beauty of a recipe. They're even softer than the ones I've loved from the store with the mermaid logo and way too easy to make. Serve with chai tea!
Provided by Shawna Hambly
Categories Bread Quick Bread Recipes Scone Recipes
Time 2h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine flour, 3/4 cup plus 3 tablespoons white sugar, baking powder, salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon ginger in a food processor. Add butter 1 tablespoonful at a time; mix until dough is crumbly.
- Whisk pumpkin, eggs, and 6 tablespoons milk together in a bowl. Fold pumpkin mixture into dough in the food processor; blend until a dough forms.
- Shape dough into a ball and pat out on a lightly floured surface. Split the dough in half repeatedly to make 12 equal portions. Shape portions into pie-shaped pieces by hand, about 3/4-inch thick each. Place scones onto the prepared baking sheet.
- Bake in the preheated oven until light brown, about 15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Combine confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger in a bowl. Mix until smooth. Drizzle icing over scones in a zigzag pattern. Let dry before serving, about 1 hour.
Nutrition Facts : Calories 489 calories, Carbohydrate 88.2 g, Cholesterol 62.5 mg, Fat 13.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 7.9 g, Sodium 587.1 mg, Sugar 53.7 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.
PUMPKIN SCONES
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
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
PUMPKIN WHITE CHOCOLATE CHIP SCONES
These pumpkin scones are full of wonderful spices, rich in pumpkin flavor, and super easy to make. They can be mixed up in about 15 minutes! I made these with white chocolate chips, but you can really mix in whatever you want! After baking, I drizzled on a pumpkin spiced glaze for even more pumpkin flavor.
Provided by Heather Perine
Categories Breakfast
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat and prepare pan. Preheat your oven to 400oF. Line a cookie sheet with parchment paper or silicone baking mat.
- Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, brown sugar, baking powder, pumpkin pie spice and salt.
- Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter cubes are pea-sized. Stir in the white chocolate chips with a spatula.
- Mix wet ingredients together. In a measuring cup or small mixing bowl, stir together the eggs, pumpkin, and vanilla.
- Add wet ingredients. Make a well in the center of the dry ingredients and stir in the wet mixture. Stir to combine until a shaggy dough forms. I like to use my hands at the end of the mixing to get all the flour incorporated.
- Shape and cut the scones. Empty the bowl onto a lightly floured surface. Knead the dough lightly to bring the mixture together. Pat the dough into a 8-inch circle. Using a sharp knife cut the circle into 8 triangle wedges. Place scones onto prepared cookie sheet, about 2 inches apart. Freeze for 30 minutes (or place in the refrigerator for 1 hour).
- Bake The Scones. Brush the tops of the scones with a little milk or heavy cream and sprinkle on coarse sugar (optional). Bake for 20-22 minutes until golden brown. Remove from the oven, cool on the baking sheet for 5 minutes, then transfer and cool on a cooling rack.
- Make the glaze. In a small mixing bowl, whisk together the glaze ingredients.. Adjust the consistency if needed. Drizzle over scones before serving.
Nutrition Facts : Calories 439 kcal, Carbohydrate 65 g, Protein 7 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 80 mg, Sodium 182 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
PUMPKIN CHIP SCONES
Make and share this Pumpkin Chip Scones recipe from Food.com.
Provided by liz43230
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
- Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar.
- Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen.
Nutrition Facts : Calories 378, Fat 19, SaturatedFat 9.3, Cholesterol 36.4, Sodium 456.6, Carbohydrate 46.8, Fiber 2.1, Sugar 6.8, Protein 6
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