PUMPKIN SCONE RECIPE 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.

PUMPKIN SCONES RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD



Pumpkin scones recipe | Australian Women's Weekly Food image

Leftover cooked pumpkin will have you on your way to a delicious plate of these traditional pumpkin scones. Sometimes the original really is the best.

Categories     Morning tea, Afternoon tea

Total Time 35 minutes

Cook Time 35 minutes

Yield Makes 16 Item

Number Of Ingredients 7

40 gram (1½ ounces) butter, softened
1/4 cup (55g) caster (superfine) sugar
1 egg, beaten lightly
3/4 cup (150g) cooked mashed pumpkin
2 1/2 cup (375g) self-raising flour
1/2 teaspoon ground nutmeg cup
1/3 cup (80ml) milk, approximately

Steps:

  • Preheat oven to 240°C/475°F. Lightly grease two 20cm (8-inch) round cake pans.
  • Beat butter and sugar in small bowlwithelectricmixeruntillight and fluffy; gradually beat in egg. Transfer mixture to large bowl.
  • Stir in pumpkin, then dry ingredients and enough milk to make a soft sticky dough. Knead dough quickly and lightly on floured surface until smooth.
  • Press dough out evenly to 2cm (¾-inch)thickness.Dip5cm(2-inch) round cutter into flour; cut as many rounds as you can from the piece of dough.
  • Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting out of dough. Place rounds in pan; brush tops with a little extra milk.
  • Bake scones about 15 minutes.

Nutrition Facts : ServingSize Makes 16 Item

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