PUMPKIN SCONES WITH BERRY BUTTER
These delightful scones are perfect on a cold winter day with a steaming hot cup of coffee. They also make a wonderful hostess gift arranged in a basket. -Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Time 40m
Yield 8 scones (about 1/2 cup butter).
Number Of Ingredients 16
Steps:
- Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour., In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired. , Turn dough 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. , Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter.
Nutrition Facts : Calories 392 calories, Fat 24g fat (15g saturated fat), Cholesterol 88mg cholesterol, Sodium 391mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER
Steps:
- For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
- Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
- Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
- Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
- For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
PUMPKIN SCONES WITH BROWN BUTTER GLAZE
Awesome, moist scones made with the seasonal favorite pumpkin and topped off with a mouth-watering brown butter glaze.
Provided by RainbowJewels
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, and ground cloves together in a bowl. Cut unsalted butter chunks into flour mixture with a pastry blender until mixture resembles coarse crumbs; make a well in the center.
- Pour pumpkin puree, yogurt, and 1 teaspoon vanilla extract into the well in flour mixture; stir with a wooden spoon until a soft dough forms. Mix pecans into dough.
- Turn dough out onto a lightly floured surface and pat into two equal-size circles. Cut each circle into 8 wedges; transfer to a baking stone or baking sheet lined with parchment paper.
- Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
- Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
- Beat brown butter, confectioners' sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is dissolved and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. Drizzle glaze over cooled scones.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.9 g, Cholesterol 38.9 mg, Fat 18.6 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 9.6 g, Sodium 304.1 mg, Sugar 12.2 g
PUMPKIN AND CRANBERRY SCONES WITH CRANBERRY BUTTER
Make and share this Pumpkin and Cranberry Scones With Cranberry Butter recipe from Food.com.
Provided by dawetl
Categories Scones
Time 37m
Yield 24 scones, 12 serving(s)
Number Of Ingredients 15
Steps:
- For Cranberry Butter.
- Pour boiling water over berries and let sit for 10 minutes. Drain. Chop berries and whip with margarine and sugar. Chill for at least 1 hour.
- For Pumpkin Cranberry Scones.
- Preheat oven to 400 degrees F.
- In large mixing bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice . Cut in margarine with pastry cutter until mixture looks like coarse crumbs. Add cranberries.
- In small bowl, beat egg. Add pumpkin and milk. Pour all at once into well in the middle of the dry ingredients mixing with a fork until just moistened.
- Knead on lightly floured breadboard until nearly smooth (several seconds).Pat dough into a 12x9 inch rectangel. Cut dough into 4x3 inch rectangles; cut each rectangle in half to form triangles. Place on ungreased cookie sheet. Bake for about 12 minutes. Remove from pan and cool on rack for 5 minutes. Serve warm with cranberry, butter if desired.
- Pumpkin Pie Spice.
- Mix together 1 1/2 teaspoons cinnamon, 1 teaspoons ginger, 1/4 teaspoons nutmeg and 1/8 teaspoons cloves.
Nutrition Facts : Calories 267.2, Fat 16.3, SaturatedFat 10.1, Cholesterol 57.1, Sodium 306, Carbohydrate 27, Fiber 1.3, Sugar 5.6, Protein 3.8
COFFEE SHOP PUMPKIN SCONES
After eating a delicious pumpkin scone from my favorite coffee shop, I went home and played around with a base recipe until I came up with what I believe to be a fabulous copy!
Provided by PinkPrincess
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Mix flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.
- Mix pumpkin, egg, and half-and-half together in a separate bowl; stir into flour mixture just until combined. Turn dough onto a floured work surface and shape into a 1/2-inch-thick square. Cut dough into pizza-like wedges and arrange on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.
- Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 64.3 g, Cholesterol 36.4 mg, Fat 10.8 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 4.6 g, Sodium 370.2 mg, Sugar 35.2 g
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- Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
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