Pumpkin Ginger Scones Recipes

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PUMPKIN GINGER SCONES



Pumpkin Ginger Scones image

I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It's so simple to prepare this way. -Brenda Jackson, Garden City, Kansas

Provided by Taste of Home

Time 30m

Yield 8 scones.

Number Of Ingredients 11

2 cups all-purpose flour
7 tablespoons plus 1 teaspoon sugar, divided
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
5 tablespoons cold butter, divided
1 large egg, lightly beaten
1/4 cup canned pumpkin
1/4 cup sour cream

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Steps:

  • In a large bowl, combine the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar. , Bake at 425° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 249 calories, Fat 9g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 372mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN-GINGER OAT SCONES



Pumpkin-Ginger Oat Scones image

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

2 1/4 cups/290 grams all-purpose flour, plus more for sprinkling
1/2 cup/50 grams old-fashioned oats, plus more for sprinkling
1/2 cup/100 grams sugar
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup/115 grams cold unsalted butter, cut into thin slices
3/4 cup/90 grams finely chopped crystallized ginger
3/4 cup/170 grams canned pumpkin purée
2 large eggs

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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

PUMPKIN AND GINGER SCONES



Pumpkin and Ginger Scones image

Just in case you didn't get enough pumpkin pie flavor at the Thanksgiving table, here's a nice breakfast pastry for the day after.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dessert, side dish

Time 30m

Yield 12 scones

Number Of Ingredients 11

3/4 cup whole-wheat flour
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup pumpkin purée, well drained, canned or made from 1/2 pound fresh
1/4 cup buttermilk
2 tablespoons maple syrup
1/2 cup chopped candied ginger

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Steps:

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, ginger, baking powder and baking soda. Place in the bowl of a food processor fitted with the steel blade.
  • Add the butter to the food processor, and pulse several times until it is distributed throughout the flour. The mixture should have the consistency of coarse cornmeal.
  • Beat together the pumpkin purée, buttermilk and maple syrup in a small bowl, and scrape into the food processor. Add the ginger, and process just until the dough comes together.
  • Scrape onto a lightly floured surface, and gently shape into a rectangle about 3/4 inch thick. Cut into six squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 12 to 15 minutes until lightly browned. Cool on a rack.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 134 milligrams, Sugar 10 grams, TransFat 0 grams

PUMPKIN GINGER SCONES



Pumpkin Ginger Scones image

Buttery sweet, spiced pumpkin scones with a sweet and spicy ginger icing drizzled over. Huge hit with the family.

Provided by Sandi R.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h

Yield 8

Number Of Ingredients 23

2 cups all-purpose flour
⅓ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
⅛ teaspoon ground nutmeg
½ cup unsalted butter, cut into pieces
⅓ cup raisins
¼ cup chopped toasted pecans
½ cup pure pumpkin puree
⅓ cup buttermilk, or more as needed
1 teaspoon pure vanilla extract
1 large egg
1 tablespoon milk
1 tablespoon coarse sugar, or as needed
½ cup powdered sugar, or as needed
2 tablespoons milk
1 tablespoon molasses
½ teaspoon ground ginger
⅛ teaspoon ground cinnamon

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Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.
  • Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.
  • Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.
  • Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.
  • Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.
  • While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.

Nutrition Facts : Calories 363 calories, Carbohydrate 52.7 g, Cholesterol 54.6 mg, Fat 15.2 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 7.9 g, Sodium 277.7 mg, Sugar 25.2 g

PUMPKIN GINGER SCONES WITH CINNAMON CHIPS



Pumpkin Ginger Scones With Cinnamon Chips image

This is a delicious flavorful scone that is good at any time of year, not just in the fall and winter. Enjoy for breakfast, with tea or coffee or even for dessert. Makes a good gift, too. Just made them again for a friends birthday (1/09) and mmmmm forgot how I love them so much.

Provided by Cherylleem

Categories     Scones

Time 30m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 14

1/2 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter
1 egg
1/2 cup canned pumpkin
1/4 cup sour cream
2 tablespoons crystallized ginger, finely chopped (1/2 teaspoon freshly grated ginger can be substituted)
1 cup cinnamon baking chips
2 tablespoons butter, melted
2 -4 tablespoons sugar

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Steps:

  • Combine 1/2 c sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl.
  • Cut 5 Tbsp butter into dry ingredients until crumbly.
  • In separate bowl combine the egg, pumpkin, sour cream and ginger.
  • Add wet ingredients to dry ingredients and mix well.
  • Mix in cinnamon chips.
  • Turn out on lightly floured surface and knead 10x. I add extra flour here as the dough is usually a bit moist.
  • Divide dough in half and form each half into a 1/2 inch thick circle.
  • Cut each circle into 8 wedges.
  • Brush wedges with melted butter and sprinkle with sugar.
  • Bake on ungreased cookie sheet in preheated 425 degree oven for 10 minutes or until lightly golden on edges.

Nutrition Facts : Calories 146.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 26.9, Sodium 227.9, Carbohydrate 20.8, Fiber 0.7, Sugar 8.2, Protein 2.2

PUMPKIN-OAT SCONES



Pumpkin-Oat Scones image

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

2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
6 tablespoons cold butter
¾ cup pumpkin puree
2 tablespoons cold milk
1 large egg
½ teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk, or as needed
1 pinch ground ginger
1 dash ground cinnamon, or to taste

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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

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Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar. , Bake at 425° for 15-20 minutes or until golden brown. Serve warm.
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PUMPKIN GINGER SCONES RECIPE: HOW TO MAKE IT | TASTE OF HOME
I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It's so simple to prepare this way. —Brenda Jackson, Garden City, Kansas
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