Pumpkin Oatmeal Scones Recipes

PUMPKIN-GINGER OAT SCONES

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.

PUMPKIN SCONES

Steps:

• Preheat oven to 375 degrees. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg, and 3/4 teaspoon salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms but is still crumbly. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Cut into 8 wedges, then pull them 2 inches apart.
• Bake until golden brown, about 20 minutes. Transfer sheet to a wire rack; let cool completely.
• Stir together remaining 1 tablespoon melted butter, pinch of salt, confectioners' sugar, and 2 tablespoons maple syrup until smooth. If glaze is too thick, add up to 1 tablespoon more maple syrup, 1 teaspoon at a time. Dip tops of scones in glaze; transfer to same sheet and allow glaze to set 30 minutes before serving.

PUMPKIN-OAT SCONES

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.

PUMPKIN OATMEAL SCONES

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.

PUMPKIN SPICE SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour in a bowl and coarsely grate in the butter (dipping the butter into the flour can make it easier to grate; do this as often as you need). Use a butter knife to stir the butter into the flour, then mix in the sugar and spice.
• Add the pumpkin and 80ml milk to the flour mixture and quickly stir everything together. Add more milk if you need to.
• Tip the mixture onto a floured surface and lightly bring together with your hands a couple of times. Roll out until 4cm thick and stamp out rounds with a 7cm cutter. Re-shape the trimmings until all the dough has been used. Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for 10-12 mins until risen and lightly browned.

CLASSIC PUMPKIN SCONES

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.

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.

31 EASY WAYS TO USE CANNED PUMPKIN

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pumpkin treat in 30 minutes or less!

OATMEAL SCONES

Steps:

• Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.

OATMEAL PUMPKIN SCONES

Steps:

• Mix dry ingredients, mix wet, cut butter into dry, add wet and knead very little. Cut and sprinkle with sugar. Bake on parchment at 350 for 20 - 25 minutes.