Pumpkin Raisin Scones Recipes

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MOIST PUMPKIN SCONES



Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

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



Pumpkin Scones image

Pumpkin-spice scones are the perfect fall brunch pastry. Redolent of ginger, cinnamon, and nutmeg, and finished with a maple glaze, the buttery treats are utterly irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h45m

Yield Makes 8 scones

Number Of Ingredients 13

2 cups unbleached all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon plus a pinch of kosher salt
1 stick (1/2 cup) frozen unsalted butter, grated, plus 1 tablespoon, melted
2 tablespoons heavy cream, plus more for brushing
1 large egg
1/3 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup confectioners' sugar
2 to 3 tablespoons pure maple syrup

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



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

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

PUMPKIN RAISIN NUT SCONES



Pumpkin Raisin Nut Scones image

This is nice hearty scone that tastes as good as it smells while baking in the oven, The maple extract, pumpkin and spices along with the nuts and raisins just tastes so good with a nice cup of hot apple cider in front of a cozy fireplace-- so throw on another log, and enjoy!

Provided by Pat Duran

Categories     Sweet Breads

Time 40m

Number Of Ingredients 12

SCONES:
4 1/2 c buttermilk baking mix(bisquick)
1 c light brown sugar,lightly packed
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 pinch grounds cloves
1/4 tsp cardamom
3/4 c carnation evaporated milk
1 tsp maple extract
1 1/2 c solid pumpkin (libby's)
1/2 c raisins, chopped coarsely
1/4 c chopped pecans or walnuts

Steps:

  • 1. Heat oven to 400^. Line cookie sheets with parchment paper and spray with cooking oil.
  • 2. In a large bowl, combine baking mix, brown sugar, and spices ; stir with wooden spoon. Add evaporated milk, pumpkin and maple extract.Gently stir to combine to make a soft dough.
  • 3. Stir in raisins and nuts. Turn dough onto a powdered sugar surface, knead twice gently. Roll or pat dough into a 1/2 inch thick square. Cut into 7 squares and then cut each square into triangles.
  • 4. Place on prepared cookie sheets and brush tops with evaporated milk and sprinkle with cinnamon /sugar mixture. Bake for 16-20 minutes -just until edges start to brown slightly. Cool on wire rack and drizzle with- 1 cup powdered sugar 1 teaspoon maple extract 2 Tablespoons evaporated milk Mix together to desired consistency.

RAISIN SCONES



Raisin Scones image

Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1 cup raisins
3/4 cup buttermilk
1 egg white
Additional sugar

Steps:

  • In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.

Nutrition Facts :

PUMPKIN RAISIN SCONES



Pumpkin Raisin Scones image

These were so good with our morning coffee...enjoy!

Provided by Kristin Miller

Categories     Other Breakfast

Number Of Ingredients 15

2 c all purpose flour
1/3 c brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c unsalted butter, cold and cut into chunks
1/3 c raisins
1/3-1/2 c buttermilk
1/2 c pumpkin puree (not pie mix)
1 tsp vanilla extract
EGG WASH
1 large egg
1 Tbsp milk

Steps:

  • 1. Preheat oven to 400. Place rack in center of oven. Line a baking sheet with parchment paper or spary with cooking spray.
  • 2. In a large bowl, mix together flour, sugar, spices, baking powder, baking soda and salt. Cut butter into flour with pasty cutter or two knives until flour resembles a course crumb mixture. Stir in raisins.
  • 3. In a seperate bowl, stir pumpkin puree, buttermilk and vanilla. Add to the flour mixture and stir just until combined, do not over mix.
  • 4. Transfer to a lightly floured surface. Knead 4 or 5 times. Pat dough into a circle that is about 1 1/2 in. thick and about 7 in. round. Cut circle into fours (in half then half again). Mix together egg wash and brush tops of scones.
  • 5. To prevent the bottoms from browning, I put a baking sheet underneath the baking sheet I bake the scones on. Bake for about 20 mins. or until golden brown and toothpick comes out clean. Allow to cool.

PUMPKIN RAISIN SCONES



Pumpkin Raisin Scones image

If you like pumpkin, you'll love these. They are more like a muffin than a traditional scone. I've altered the recipe to make them healthier.

Provided by LYNNSEDLACK

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 29m

Yield 36

Number Of Ingredients 18

2 cups all-purpose flour
2 cups whole wheat flour
4 teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon ground ginger
½ teaspoon allspice
3 teaspoons ground cinnamon
¼ teaspoon ground cloves
1 teaspoon salt
¼ cup butter, softened
½ cup applesauce
2 ¼ cups sugar
2 eggs, beaten
1 (15 ounce) can pumpkin
1 cup finely chopped pecans
2 cups golden raisins
3 tablespoons sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
  • In a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. Mix in ginger, allspice, cinnamon, cloves, and salt. Set aside.
  • In a separate large bowl, cream butter until fluffy. Mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and raisins.
  • Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.
  • In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
  • Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 173 calories, Carbohydrate 33.2 g, Cholesterol 13.7 mg, Fat 4.2 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 191.5 mg, Sugar 19.9 g

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