PUMPKIN GINGER SCONES
I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It's so simple to prepare this way. -Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened. , Turn 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. Melt remaining butter; brush over dough. Sprinkle with remaining sugar. , Bake at 425° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 9g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 372mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHIP PUMPKIN SCONES
Tender Pumpkin Scones loaded with Chocolate Chips. Perfect for breakfast!
Provided by Ashley Manila
Categories Breakfast
Time 35m
Number Of Ingredients 15
Steps:
- In a small bowl beat together the egg and water; set aside until needed.
- In a small bowl combine the cinnamon and granulated sugar; set aside until needed.
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine the flour, mini-chocolate chips, salt, baking powder, baking soda, sugar, and pumpkin pie spice; mix well; set aside.
- Cut the butter into small cubes (or use a cheese grater to shred it) then quickly work it into the flour mixture (using a pastry cutter or two forks) until it resembles a coarse meal.
- In a medium-sized bowl whisk together the egg, pumpkin puree, and milk; pour into the flour and butter mixture and using a fork, gently stir everything together until just moistened.
- Pour the shaggy dough out onto a clean, well floured work surface. Using your hands, shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
- Lightly brush each scones with the egg wash, then sprinkle each one generously with cinnamon sugar.
- Bake scones for 18-20 minutes, or until the tops are lightly golden brown. Cool scones for 10 minutes on the tray, then serve warm!
PUMPKIN SCONES WITH MAPLE-CINNAMON GLAZE
A fall brunch isn't complete without these tender pumpkin scones from Food Network.
Provided by Damaris Phillips
Time 2h30m
Yield 6 scones
Number Of Ingredients 18
Steps:
- For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
- Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
- For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.
- Preheat the oven to 400 degrees F.
- Slice the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and place on a foil-lined baking sheet. Drizzle with vegetable oil and lightly season with salt. Roast until softened, 35 to 45 minutes. Let cool, then scoop out the flesh and mash until smooth. The pumpkin puree will keep covered in the refrigerator for up to 5 days.
EASY CINNAMON CHIP SCONES
These scones have a very light cinnamon flavor.
Provided by janet
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Place 3/4 cup butter into the freezer for 1 hour. Cut into cubes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl using a whisk. Cut in very cold cubed butter with a pastry blender or using your fingers until you get coarse crumbs.
- Create a well in the flour mixture; add buttermilk and stir gently until dough is just moistened. Fold in cinnamon chips.
- Turn dough out onto a lightly floured surface. Knead gently until dough is no longer sticky, 10 to 12 times, and divide in half. Pat or roll each portion gently into a 7-inch circle. Brush melted butter over circles. Sprinkle each with 1 tablespoon sugar. Cut each circle into 6 wedges. Separate and place scones on an ungreased baking sheet.
- Bake in the preheated oven until lightly browned, 10 to 13 minutes. Serve warm.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 49 g, Cholesterol 37.4 mg, Fat 20.6 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 12.7 g, Sodium 377.6 mg, Sugar 22.7 g
CINNAMON CHIP SCONES
These scones will melt in your mouth. They're delicious hot, warm or even cold! -Barbara Humiston, Tampa, Florida
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. , Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. , Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 406 calories, Fat 20g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 435mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.
PUMPKIN GINGER SCONES
Buttery sweet, spiced pumpkin scones with a sweet and spicy ginger icing drizzled over. Huge hit with the family.
Provided by Sandi R.
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h
Yield 8
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.
- Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.
- Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.
- Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.
- Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.
- While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.
Nutrition Facts : Calories 363 calories, Carbohydrate 52.7 g, Cholesterol 54.6 mg, Fat 15.2 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 7.9 g, Sodium 277.7 mg, Sugar 25.2 g
PUMPKIN SCONES
These perfect Pumpkin Scones are studded with cinnamon chips and topped with a simple glaze, making for a crave-worthy breakfast or afternoon snack with a cup of coffee.
Provided by Jamie Lothridge
Categories Breakfast
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
- In a separate bowl, whisk together pumpkin, milk, vanilla paste and egg. Fold wet ingredients into dry ingredients and mix in mini cinnamon chips. Form the dough into a ball.
- Pat out dough onto a lightly floured surface and form it into an 8-inch circle and about 1 inch thick. Use a large knife or a pizza cutter to slice the dough into 8 equal triangular portions. Place on prepared baking sheet.
- Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
- When scones have cooled, whisk together the glaze ingredients. Drizzle over the top of the cooled scones. Let set before serving.
PUMPKIN SCONES
Imagine these Pumpkin Scones fresh out of the oven, warm and drizzled with two different types of glazes. Super easy recipe that yields the most delicious, flaky and perfectly spiced scones.
Provided by Joanna Cismaru
Categories Breakfast
Time 40m
Number Of Ingredients 17
Steps:
- Prep: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Combine the dry ingredients: In a large bowl combine the flour, baking powder, cinnamon, pumpkin pie spice and salt together.
- Add the butter: Grate the frozen butter using a box grater, then add it to the flour mixture bowl. Using a pastry cutter or fork, combine the butter with the flour mixture. If you want to add other ingredients such as chocolate chips or chopped pecans, now's the time.
- Combine wet and dry ingredients: In another bowl whisk the pumpkin, eggs, brown sugar and vanilla together. Pour this over the flour mixture and mix it all together until everything appears moistened.
- Form the Dough: Transfer the dough onto a floured work surface and knead it a couple times until it comes together. Don't over-knead. Form the dough in 2 disks that are ¾-inch (2 cm) in thickness and cut each disk into 8 equal smaller scones, or you can form it in one disk and make 8 larger scones.
- Bake: Transfer the scones onto the prepared baking sheets, at least 2 inches apart. Brush the scones with milk and sprinkle some sugar on top. If topping them with glaze, you can skip the sugar. Transfer the pans to the oven and bake for 20 to 25 minutes, or until you stick a toothpick down the middle of a scone and it comes out clean.
- Glaze and Enjoy: Make the glazes, by whisking all the ingredients for each glaze in a bowl. Drizzle over warm scones.
Nutrition Facts : ServingSize 1 scone, Calories 201 kcal, Carbohydrate 32 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 124 mg, Fiber 1 g, Sugar 15 g
PUMPKIN GINGER SCONES WITH CINNAMON CHIPS
This is a delicious flavorful scone that is good at any time of year, not just in the fall and winter. Enjoy for breakfast, with tea or coffee or even for dessert. Makes a good gift, too. Just made them again for a friends birthday (1/09) and mmmmm forgot how I love them so much.
Provided by Cherylleem
Categories Scones
Time 30m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 14
Steps:
- Combine 1/2 c sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl.
- Cut 5 Tbsp butter into dry ingredients until crumbly.
- In separate bowl combine the egg, pumpkin, sour cream and ginger.
- Add wet ingredients to dry ingredients and mix well.
- Mix in cinnamon chips.
- Turn out on lightly floured surface and knead 10x. I add extra flour here as the dough is usually a bit moist.
- Divide dough in half and form each half into a 1/2 inch thick circle.
- Cut each circle into 8 wedges.
- Brush wedges with melted butter and sprinkle with sugar.
- Bake on ungreased cookie sheet in preheated 425 degree oven for 10 minutes or until lightly golden on edges.
Nutrition Facts : Calories 146.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 26.9, Sodium 227.9, Carbohydrate 20.8, Fiber 0.7, Sugar 8.2, Protein 2.2
PUMPKIN SCONES WITH SPICED GLAZE
These pumpkin scones are a copycat version of Starbucks' pumpkin scone; they are warmly spiced and topped with two sweet glazes - one plain and one spiced.
Provided by Michelle
Categories Snack
Time 45m
Number Of Ingredients 20
Steps:
- Make the Scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.
- In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.
- Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.
- Make the Powdered Sugar Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Use a pastry brush to spread the glaze over the top of each scone. Allow to set (about 15 minutes) before proceeding with the spiced glaze.
- For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 375 kcal, Carbohydrate 67 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 45 mg, Sodium 237 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
PUMPKIN SCONES RECIPE
These easy pumpkin scones are buttery, moist, and packed full of rich fall spices and fresh pumpkin. They are even better than Starbucks and can be prepared in advance and baked fresh in the morning for a cozy fall breakfast.
Provided by Laura
Time 25m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Line a large baking sheet with parchment paper, set aside.
- In a large bowl add flour, sugar, baking powder cinnamon, pumpkin pie spice and sea salt. Stir to combine.
- Add butter and using a fork, pastry cutter or your hands, cut the butter into the dry ingredients until there are coarse crumbs. (You want little chunks of butter)!
- Add half and half, pumpkin puree, egg and vanilla extract and stir until combined. The dough will look crumbly, but should clump together when squeezed between your fingers.
- Add cinnamon chips and stir until evenly distributed.
- Turn dough out onto a well-floured surface (or pastry slab), divide in half and form two circles. Cut each circle into 8, equal-sized, triangular pieces. (to do this: start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining two pieces in half diagonally).
- Place scone pieces evenly spread on the prepared baking sheet.
- Lightly brush the tops of each scone with half and half, then sprinkle each one with raw sugar.
- Bake in the preheated oven for 15-18 minutes, or until the scones look set.
- Remove from the oven and transfer scones to a wire rack to cool, or serve warm (which I highly recommend).
Nutrition Facts : ServingSize 1 scone, Calories 139 kcal, Carbohydrate 19 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 25 mg, Sodium 119 mg, Fiber 1 g, Sugar 3 g
PUMPKIN WHITE CHOCOLATE CHIP SCONES
These pumpkin scones are full of wonderful spices, rich in pumpkin flavor, and super easy to make. They can be mixed up in about 15 minutes! I made these with white chocolate chips, but you can really mix in whatever you want! After baking, I drizzled on a pumpkin spiced glaze for even more pumpkin flavor.
Provided by Heather Perine
Categories Breakfast
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat and prepare pan. Preheat your oven to 400oF. Line a cookie sheet with parchment paper or silicone baking mat.
- Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, brown sugar, baking powder, pumpkin pie spice and salt.
- Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter cubes are pea-sized. Stir in the white chocolate chips with a spatula.
- Mix wet ingredients together. In a measuring cup or small mixing bowl, stir together the eggs, pumpkin, and vanilla.
- Add wet ingredients. Make a well in the center of the dry ingredients and stir in the wet mixture. Stir to combine until a shaggy dough forms. I like to use my hands at the end of the mixing to get all the flour incorporated.
- Shape and cut the scones. Empty the bowl onto a lightly floured surface. Knead the dough lightly to bring the mixture together. Pat the dough into a 8-inch circle. Using a sharp knife cut the circle into 8 triangle wedges. Place scones onto prepared cookie sheet, about 2 inches apart. Freeze for 30 minutes (or place in the refrigerator for 1 hour).
- Bake The Scones. Brush the tops of the scones with a little milk or heavy cream and sprinkle on coarse sugar (optional). Bake for 20-22 minutes until golden brown. Remove from the oven, cool on the baking sheet for 5 minutes, then transfer and cool on a cooling rack.
- Make the glaze. In a small mixing bowl, whisk together the glaze ingredients.. Adjust the consistency if needed. Drizzle over scones before serving.
Nutrition Facts : Calories 439 kcal, Carbohydrate 65 g, Protein 7 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 80 mg, Sodium 182 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
SPICED PUMPKIN & PECAN SCONES WITH CINNAMON CHIPS
Delicous and different scones with pumpkin, pecans, and cinnamon chips; this recipe was inspired by chef #242729's recipe #397407, which I added oatmeal, spelt flour, maple syrup or maple extract, pecans, and cinnamon chips to, and also added a spiced sugar sprinkle on top. recipe #397407 has a wonderful recipe in it for honey butter; I highly recommend it if you like butter on your scones! You can use canned, frozen, or fresh pumpkin puree in these scones.
Provided by Katzen
Categories Scones
Time 35m
Yield 6 Scones, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 F / 200 C / Gas 6. Lightly grease a baking tray or line with parchment paper.
- Cream together butter and sugar, then beat in egg, pumpkin puree, maple syrup or extract (if using), and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour and oatmeal until a dough forms, add nuts and chips, then knead a few times on a well floured surface until the dough holds together. 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 and sprinkle with spiced sugar (mixture of sugar and spice).
- Bake in the preheated oven until golden brown on top and bottom, 15 to 20 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving (with the honey butter from referenced recipe if preferred.).
Nutrition Facts : Calories 236.4, Fat 16.1, SaturatedFat 6.1, Cholesterol 53.5, Sodium 308.3, Carbohydrate 21.8, Fiber 1.7, Sugar 13.9, Protein 3.6
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Estimated Reading Time 2 mins
CLASSIC PUMPKIN SCONES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Cuisine AmericanTotal Time 1 hrCategory Breakfast And DessertCalories 446 per serving
PUMPKIN CINNAMON CHIP SCONES - GROW WITH DOCTOR JO
From growwithdoctorjo.com
Category Breakfast, Dessert, SnackCalories 237 per servingTotal Time 22 mins
PUMPKIN SPICE SCONES (SMALL BATCH FOOD PROCESSOR RECIPE ...
From foodtalkdaily.com
Servings 8Total Time 35 mins
21 EASY PUMPKIN SCONES - HEALTHY PUMPKIN SCONE RECIPES
From countryliving.com
Author Carly Breit
PUMPKIN SCONES WITH MAPLE CINNAMON CREAM CHEESE GLAZE
From senseandedibility.com
Ratings 23Category Breakfast, BrunchCuisine BritishTotal Time 1 hr
PUMPKIN SCONES WITH CINNAMON CHIPS - YUMMY LIL' THINGS
From yummylilthings.com
Estimated Reading Time 5 mins
STARBUCKS PUMPKIN SCONES COPYCAT RECIPE | RECIPE | PUMPKIN ...
From pinterest.com
4.6/5 (211)Servings 8
PUMPKIN CINNAMON ROLL SCONES - ALL INFORMATION ABOUT ...
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From tfrecipes.com
WHOLE WHEAT PUMPKIN AND CINNAMON CHIP SCONES
From onceuponarecipeblog.com
PUMPKIN WHITE CHOCOLATE SCONES - ALL INFORMATION ABOUT ...
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From tfrecipes.com
MOIST, GOLDEN PUMPKIN SCONES, SCENTED WITH AUTUMN SPICES ...
From pinterest.ca
THE BEST PUMPKIN SCONES RECIPE – BAKE THE SEASONS®
From baketheseasons.com
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