Spicy Pumpkin Scones Recipes

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PUMPKIN SCONES WITH SPICED PUMPKIN GLAZE



Pumpkin Scones with Spiced Pumpkin Glaze image

Inspired by Starbucks' famous pumpkin scones, these breakfast treats are packed with pumpkin flavor.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 35m

Yield 12 small scones

Number Of Ingredients 22

½ cup canned pumpkin purée (I use Libby's)
1 large egg
3 tablespoons heavy cream
1 tablespoon molasses, such as Grandma's Original
2 teaspoons vanilla extract
2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting
¼ cup plus 2 tablespoons dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon ground cloves
½ teaspoon ground nutmeg
1 stick (½ cup) cold unsalted butter
1½ cups Confectioners' sugar
3 tablespoons canned pumpkin purée
1 tablespoon water
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses, and vanilla. Set aside.
  • In the bowl of a food processor fitted with the blade attachment, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Process for about 20 seconds to combine; be sure no lumps of brown sugar remain.
  • Cut the cold butter into ½-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal - it should look unevenly crumbly with some pea-size chunks of butter within. Add the pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size clumps of butter.
  • Lightly flour a countertop or work surface. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour. Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half. Dust your work surface with flour again and form each half into a 5-inch circle, about ¾-inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If the dough starts to stick to the knife, dust the knife with more flour. Place the wedges on the prepared baking sheet.
  • Bake the scones for 12 to 15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned. Let the scones cool on the baking sheet for about 15 minutes.
  • Meanwhile, make the glaze: In a medium bowl, whisk together the Confectioners' sugar, pumpkin, water, cinnamon, ginger, cloves, and nutmeg until smooth. The glaze should be thick.
  • Spoon about 1 tablespoon of the glaze over each scone, letting it drip a bit down the sides. Wait about 30 minutes for the glaze to set, then serve.
  • Note: The scones are best served fresh on the day they are made but will keep well in a covered container for two days.
  • Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. (For best results, glaze after defrosting.) **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.

Nutrition Facts : ServingSize 1 scone, Calories 261, Fat 10g, Carbohydrate 41g, Protein 3g, SaturatedFat 6g, Sugar 23g, Fiber 1g, Sodium 193mg, Cholesterol 41mg

PUMPKIN SPICE SCONES



Pumpkin Spice Scones image

Delicious pumpkin spice scones with yummy frosting.

Provided by Mmmmm...food!

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 6

Number Of Ingredients 20

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground ginger
6 tablespoons cold unsalted butter, cut into small pieces
½ cup pumpkin puree
7 tablespoons light brown sugar, packed
3 tablespoons heavy cream
1 large egg
1 cup confectioners' sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch ground allspice
1 pinch ground ginger
1 pinch ground cloves

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
  • Combine flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, and ginger in a large bowl. Mix butter into the flour mixture with your hands until it resembles coarse bread crumbs.
  • Combine pumpkin, brown sugar, cream, and egg in a medium bowl with a whisk. Fold into flour mixture with a large spoon until the dry bits at the bottom of the bowl have been incorporated.
  • Pat the mixture into a ball with your hands and turn out onto a lightly floured surface. Continue to shape into a ball; gently press down and out, forming the dough into a flattened circle, about 1 to 1 1/2 inches thick. If the edges start to crack, just place the palm of your hand against the edge and gently press the dough back in.
  • Dust a large, sharp knife with flour and cut the dough into 6 triangles. Slide the knife under each to help you lift and transfer them to the prepared baking sheet.
  • Bake in the preheated oven until scones begin to turn light brown in color, 12 to 16 minutes. Place on a wire rack to cool.
  • While scones are cooling, mix confectioners' sugar, milk, cinnamon, nutmeg, allspice, ginger, and cloves for glaze together in a small bowl. Drizzle over scones while they are still warm.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 71.8 g, Cholesterol 72.1 mg, Fat 15.8 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 9.5 g, Sodium 616.4 mg, Sugar 37 g

SPICY PUMPKIN SCONES



Spicy Pumpkin Scones image

Not sure where the recipe originated, but these spicy pumpkin scones are a perfect fit for cool autumn mornings. Best served hot, but can be served cold as well.

Provided by chickadee

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
½ cup white sugar, divided
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
5 tablespoons butter, divided
1 large egg
½ cup pumpkin puree
¼ cup sour cream
½ teaspoon ground ginger

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine flour, 7 tablespoons sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
  • Beat egg using a whisk in a bowl. Add pumpkin, sour cream, and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.
  • Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9x6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally, making 12 triangles.
  • Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, 10 to 12 minutes.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 25.7 g, Cholesterol 30.3 mg, Fat 6.5 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 298.1 mg, Sugar 8.8 g

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 SPICE SCONES



Pumpkin spice scones image

Serve these lightly spiced pumpkin scones warm and topped generously with butter or cream cheese. They make a perfect snack for autumn, especially at Halloween

Provided by Lulu Grimes

Categories     Snack

Time 27m

Yield Makes 25

Number Of Ingredients 7

450g self-raising flour , plus extra for rolling
100g cold butter
50g golden caster sugar
1-2 tsp pumpkin spice (or mix ½ tsp cinnamon, ¼ tsp ginger, a good grind of nutmeg and a pinch of allspice)
200g cooked pumpkin
80-100ml milk
butter or cream cheese flavoured with a pinch of cinnamon, to serve

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.

Nutrition Facts : Calories 107 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

SPICY PUMPKIN SCONES



Spicy Pumpkin Scones image

Make and share this Spicy Pumpkin Scones recipe from Food.com.

Provided by ratherbeswimmin

Categories     Scones

Time 45m

Yield 16 scones, about

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pinch salt
1/4 cup butter or 1/4 cup margarine
1/2 cup raisins
1 egg, beaten
3/4 cup canned pumpkin
2 tablespoons buttermilk
1 egg white, lightly beaten

Steps:

  • Preheat oven to 400°.
  • In a big bowl, combine the first 8 ingredients; cut in butter with a pastry blender until mixture resembles coarse crumbs; mix in raisins.
  • In a small bowl, mix egg, pumpkin, and buttermilk; add to flour mixture and mix until blended and a soft dough forms.
  • Turn out dough onto a floured work surface and roll into a circle ¾ inches thick.
  • Cut out rounds using 2-inch round cookie cutter and place on ungreased baking sheet.
  • Reroll scraps and repeat.
  • Brush tops with the beaten egg white and bake for 12-15 minutes, or until golden brown.
  • Cool slightly on wire rack and serve warm.

Nutrition Facts : Calories 133, Fat 3.4, SaturatedFat 2, Cholesterol 20.9, Sodium 155.8, Carbohydrate 23.6, Fiber 1, Sugar 9.9, Protein 2.6

BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER



Bed and Breakfast Spiced Pumpkin Scones With Honey Butter image

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688

Provided by French Tart

Categories     Scones

Time 30m

Yield 6 Pumpkin Scones, 6 serving(s)

Number Of Ingredients 10

4 tablespoons softened butter
4 tablespoons caster sugar
1 egg
250 g pumpkin puree (canned, frozen or fresh)
4 tablespoons milk
1 -2 teaspoon mixed spice (If no mixed spice is available, use a mixture of cinnamon, nutmeg and cloves.)
250 g self raising flour
2 tablespoons milk
75 g fresh unsalted butter, softened
4 -6 tablespoons honey

Steps:

  • Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
  • Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
  • Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
  • Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
  • Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.

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From delish.com


PUMPKIN SPICE SCONES - CHEF LORIOUS
Place scones on a parchment lined baking sheet, 2 – 3 inches apart. Brush the tops with the 2 tbsp of heavy whipping cream. Brush the tops with the 2 tbsp of heavy whipping cream. Bake for 20 – 25 minutes until done.
From cheflorious.com


PUMPKIN SPICE SCONES AND SCONE MAKING TIPS - HONEY AND BIRCH
Flour your surface and pat the mixture into a square. Cut into 16 triangles and transfer to a baking sheet. Bake for 18-20 minutes or until the tops begin to brown. Transfer to a cooling rack. When cooled, drizzle Pumpkin Spice Glaze over the tops of the scones.
From honeyandbirch.com


FAVORITE PUMPKIN SCONES WITH SPICE GLAZE | CHEW OUT LOUD
2012-10-30 Pat each half into a 6 inch circle, about 3/4 inches thick each. Carefully slice each circle into 6 wedges. Separate wedges so there is at least 1/2 inch space between them. Brush each wedge with milk and sprinkle with coarse sugar/cinnamon. Place the plates into freezer for 30 minutes (this helps the texture and rise.)
From chewoutloud.com


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Top Asked Questions

How to make pumpkin scones from scratch?
How to make Pumpkin Scones To begin, whisk together the pumpkin, heavy cream, egg, molasses and vanilla in a medium bowl, and then set aside. Combine the flour, brown sugar, baking powder, baking soda, salt and spices in the bowl of a food processor. Pulse until evenly combined.
How do you make scones with confectioners sugar and milk?
While scones are cooling, mix confectioners' sugar, milk, cinnamon, nutmeg, allspice, ginger, and cloves for glaze together in a small bowl. Drizzle over scones while they are still warm. You can also use a pastry attachment to combine the butter and flour mixture, but that's not as much fun.
How long do you cook scones in the oven?
Cut each circle into six wedges. Place the scones on a parchment lined baking sheet. Bake for 12 to 15 minutes, or until golden. Let cool for about 15 minutes on the baking sheet. Meanwhile, make the glaze: combine the confectioners’ sugar, pumpkin purée, water, and spices in a medium bowl.
What is in a Starbucks pumpkin scones?
Inspired by Starbucks’ famous pumpkin scones (only better, imho), these bronze beauties are packed with pumpkin flavor and lavishly spiced with cinnamon, ginger, cloves, and nutmeg. The addition of molasses and pumpkin makes them more tender than your typical scones – almost like pumpkin bread in scone form.

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