PUMPKIN BUTTERMILK SCONES RECIPES

Name: English Scones
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 scones.
Cuisine: Europe, British
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 2 teaspoons baking powder; 1/4 cup cold butter, cubed; 1 cup raisins; 1/2 cup milk; 1 large egg; Additional milk

ENGLISH SCONES RECIPE: HOW TO MAKE IT - TASTE OF HOME

English Scones Recipe: How to Make It - Taste of Home image

When I came to America from England in 1967, I made sure to bring along my favorite recipe for scones. Served warm with butter, they're perfect for breakfast.

Provided by Taste of Home

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 10 scones.

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 cup cold butter, cubed
1 cup raisins
1/2 cup milk
1 large egg
Additional milk

Steps:

In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 228 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 141mg sodium, CarbohydrateContent 41g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

PUMPKIN BANANA MUFFINS RECIPE: HOW TO MAKE IT

Pumpkin Banana Muffins Recipe: How to Make It image

These pumpkin banana muffins are the perfect bite-sized snack for fall. —Desiree Rasch, Blue Springs, Missouri

Provided by Taste of Home

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 15 muffins.

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup mashed ripe bananas (about 2 small)
1/3 cup buttermilk
1/4 cup canola oil
2 teaspoons vanilla extract

Steps:

In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 153 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 25g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 starch

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RAISIN SCONES RECIPE: HOW TO MAKE IT

Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!—Art Winter, Trumbull, Connecticut
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Reviews 5
Total Time 30 minutes
Cuisine Europe, British, Scottish
Calories 196 calories per serving

In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. , Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.

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ENGLISH SCONES RECIPE: HOW TO MAKE IT - TASTE OF HOME

When I came to America from England in 1967, I made sure to bring along my favorite recipe for scones. Served warm with butter, they're perfect for breakfast.
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Cuisine Europe, British
Calories 228 calories per serving

In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.

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These pumpkin banana muffins are the perfect bite-sized snack for fall. —Desiree Rasch, Blue Springs, Missouri
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Reviews 5
Total Time 35 minutes
Calories 153 calories per serving

In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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