Time 1h45m Yield Makes 8 scones Number Of Ingredients 13 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.
Time 35m Yield 12 small scones Number Of Ingredients 22 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.
Time 30m Yield 12 Number Of Ingredients 11 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.
Time 30m Yield 6 Number Of Ingredients 20 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.
Time 30m Yield 16 scones. Number Of Ingredients 15 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.
Time 1h Yield 12 scones Number Of Ingredients 12 Steps:
For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with a baking mat or parchment paper. In a large bowl, combine the flour, brown sugar, baking powder and pumpkin pie spice. Stir to combine. Add the butter pieces, then use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. In a second bowl, whisk together the pumpkin puree, cream and eggs. Pour into the flour mixture, stirring gently, until it all comes together into a dough. Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 1/2-inch-thick rectangle about 15 inches by 3 inches. Cut into 12 equal triangular wedges. Transfer the wedges to the prepared baking sheet, brush the tops with the extra cream and bake until poufy, set and just barely golden, 20 to 23 minutes. Allow to cool completely. For the icing: Sift the powdered sugar, then combine with the coffee and butter in a large bowl. Make sure the icing is thick but still pourable; add a splash more coffee if needed to thin. Spoon a very generous amount of the icing onto each scone and sprinkle each with the pumpkin pie spice. Allow the icing to set, about 10 minutes. The scones can be served at once or stored in airtight container at room temperature for 1 to 2 days.
More about “pumpkin spice scones recipes”
Time 27m Yield Makes 25 Number Of Ingredients 7 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.
