Yummy Pumpkin Scones Recipes

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PUMPKIN SCONES



Pumpkin Scones image

This pumpkin scones recipe is quick and easy to make, drizzled with a light vanilla glaze, and full of the best cozy pumpkin flavors.

Provided by Ali

Time 45m

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon fine sea salt
1/2 cup very cold salted butter,* diced or grated
3/4 cup pumpkin purée
1/3 cup buttermilk (or milk), plus extra for brushing
1 teaspoon vanilla extract
1/2 cup powdered sugar
2 to 3 teaspoons buttermilk (or milk)
1/2 teaspoon vanilla extract
optional: 1/4 teaspoon ground cinnamon, ginger or cardamom

Steps:

  • In a large mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt until evenly combined.
  • Add the diced butter and use a pastry cutter or two forks (or a food processor, see below) to cut the butter evenly into the dry ingredients until the mixture is crumbly and the butter forms no larger than pea-sized chunks.
  • Add in the pumpkin purée, milk and vanilla extract. Then use a spatula to quickly and gently stir the mixture until no dry streaks remain. (Try to avoid over-mixing.)
  • Turn the mixture out onto a flour-dusted surface and fold the dough over on itself a few times until it holds together and can form a ball. (The dough will be a bit sticky, so don't worry.) Pat the dough down flat into an 8-inch circle. Then use a large knife or bench scraper to slice the dough into 8 equal-sized pie wedges. (You may need to wipe off your knife between slices if the dough is sticky.)
  • Transfer the wedges to a parchment-covered baking sheet, spacing them at least 2 inches apart. Then transfer the baking sheet to the freezer for 15 minutes or so while your oven heats. Heat the oven to 425°F.
  • Briefly brush the top of each scone with a bit of buttermilk. Then transfer the baking sheet to the oven and bake for 13-15 minutes or until the scones are lightly golden on top and cooked through. Transfer to a wire baking rack to cool.
  • In a small bowl, whisk together the glaze ingredients until combined. (If the mixture seems too thin, add more powdered sugar.) Then once the scones have cooled a bit, brush or drizzle the glaze on top of the scones. Serve and enjoy!

DELICIOUS PUMPKIN SCONES



Delicious Pumpkin Scones image

This is what I look forward to when autumn comes around: delicious pumpkin scones. Try my recipe and you'll see why. I use homemade pumpkin puree because it just tastes so much better.

Provided by ThePumpkinQueen

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 50m

Yield 8

Number Of Ingredients 9

1 ½ ounces unsalted butter, at room temperature
3 ounces brown sugar
1 egg, beaten
1 cup mashed cooked pumpkin
2 cups self-rising flour
2 teaspoons baking powder
1 pinch salt
1 tablespoon milk, or as needed
2 tablespoons golden raisins, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly flour a baking sheet.
  • Combine butter and brown sugar in a large bowl; beat using an electric mixer until smooth and creamy. Add egg and mix until well combined. Add mashed pumpkin and mix.
  • Combine flour, baking powder, and salt in a small bowl. Add to pumpkin mixture and mix dough well.
  • Turn dough out onto a lightly floured work surface; knead until smooth and satiny, 4 to 5 minutes. Add milk if dough is too thick. Mix in golden raisins. Pat dough into an 8-inch round about 1/2-inch thick.
  • Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the prepared baking sheet, leaving at least a 1/2-inch space between each.
  • Bake in preheated oven until tops are light brown and crusty, 10 to 15 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 36.9 g, Cholesterol 34.7 mg, Fat 5.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 3 g, Sodium 551.7 mg, Sugar 12.1 g

THE PERFECT PUMPKIN SCONES



The Perfect Pumpkin Scones image

Pumpkin scones are absolutely mouthwatering and delicious! Filled with pumpkin flavor and drizzled with cinnamon icing, this is a breakfast option that you won't be able to pass up!

Provided by Alyssa Rivers

Categories     Breakfast     Dessert

Time 40m

Number Of Ingredients 18

2 cups all purpose flour
½ cup brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
½ cup unsalted butter (chilled)
¼ Cup heavy cream (chilled)
½ Cup Pumpkin Puree
1 large egg (large)
1 teaspoon vanilla extract
Sugar crystals for topping (Or coarse sugar)
1 cup powdered sugar
2 Tablespoons heavy cream
½ teaspoon vanilla extract
¼ teaspoon cinnamon

Steps:

  • Preheat the oven to 400° and line a baking sheet with parchment paper. Set aside.
  • In a large bowl whisk the flour, sugar, baking powder, salt, cinnamon, nutmeg, ground ginger, and ground cloves together.
  • Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly mix the butter into the flour.
  • In a medium bowl, combine the cream, pumpkin puree, egg, and vanilla extract. Pour over the butter and dry ingredients and mix until just combined. Try to work the dough as little as possible, turn it out onto a lightly floured surface, and work into a ball. Flatten into an 8-9 inch disc. If desired, sprinkle with sugar crystals or coarse sugar. Use a sharp knife to cut into 8 equal pieces.
  • Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 20-22 minutes, or until nice and golden brown. Allow cooling for at least 5-10 minutes before drizzling the icing over the top.

Nutrition Facts : Calories 256 kcal, Carbohydrate 37 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 46 mg, Sodium 111 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 4 g, ServingSize 1 serving

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.

YUMMY PUMPKIN SCONES



Yummy Pumpkin Scones image

Here is a very simple pumpkin scone recipe, perfect for the holidays.

Provided by JOSIE

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 8

Number Of Ingredients 8

½ cup white sugar
1 ½ tablespoons butter, softened
1 teaspoon vanilla extract
1 egg, lightly beaten
2 cups self-rising flour
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
⅛ teaspoon salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  • Beat sugar, butter, and vanilla extract together in a bowl using an electric mixer until smooth and fluffy. Add egg and beat well. Stir flour, pumpkin, pumpkin pie spice, and salt into creamed butter mixture until well mixed, kneading lightly. Cut dough into 1-inch squares and arrange on the baking sheet.
  • Bake in the preheated oven until scones are risen, about 15 minutes.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 38.4 g, Cholesterol 29 mg, Fat 3.2 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 531.3 mg, Sugar 13.7 g

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