PUMPKIN OATMEAL SCONES RECIPES

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MOIST PUMPKIN SCONES RECIPE: HOW TO MAKE IT



Moist Pumpkin Scones Recipe: How to Make It 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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

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, FatContent 13g fat (8g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 348mg sodium, CarbohydrateContent 51g carbohydrate (23g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

BACON-CHEDDAR OATMEAL SCONES RECIPE



Bacon-Cheddar Oatmeal Scones Recipe image

Let these savory breakfast scones do the heavy lifting! This recipe makes 8, so serve them at brunch—or make them for yourself for this week's breakfasts.

Provided by Laura Rege

Categories     breakfast

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 11

1 1/4 c.

unbleached all-purpose flour, plus more for dusting

1 c.

Quaker Old Fashioned Oats, plus more for sprinkling

2 tsp.

baking powder

1/2 tsp.

Kosher salt

1/4 tsp.

freshly ground pepper

1

stick cold unsalted butter, cut into 1/2-inch pieces

6 oz.

(1 1/2 c.) sharp cheddar, shredded 

6

slices cooked bacon

1/4 c.

thinly sliced chives

1/4 c.

heavy cream

2

large eggs

Steps:

  • Preheat oven to 425°. Line a baking sheet with parchment.  In a large bowl, whisk the flour, oats, baking powder, salt, and pepper. Add the butter into the dry mixture and toss evenly to coat. Using your finger tips, press the butter into the flour mixture until it has the texture of coarse meal, with a few pea-size pieces remaining. Stir in the cheddar, bacon, and chives. In a medium bowl, whisk the cream and eggs until well combined. Pour the wet ingredients into the dry ingredients and stir until a dough begins to form but mixture is still crumbly.  Turn the dough out onto the prepared baking sheet. Knead just to combine (do not overwork). Then pat into a 6-inch circle, about 1/2 inch thick. Cut into 8 wedges and spread evenly on pan. Sprinkle tops with more oats.  Bake, rotating sheet halfway through, until golden brown, 20 to 24 minutes. Let cool before serving.

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