PUMPKIN SCONES WITH CINNAMON BUTTER RECIPES

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PUMPKIN SCONES WITH CINNAMON BUTTER RECIPE | BON APPÉTIT



Pumpkin Scones with Cinnamon Butter Recipe | Bon Appétit image

There is no holiday houseguest in the world who wouldn’t want these pumpkin scones for brunch.

Provided by Beauty & Essex, NYC

Yield 8 Servings

Number Of Ingredients 19

¼ cup (½ stick) unsalted butter, room temperature
1 teaspoon pure maple syrup
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon baking soda
2 cups all-purpose flour, plus more for surface
¾ cup (1½ sticks) chilled unsalted butter
½ cup chopped fresh (or frozen, thawed) cranberries
1 large egg
½ cup canned pure pumpkin
¼ cup buttermilk, plus more for brushing
2 tablespoons raw sugar

Steps:

  • Mix butter, maple syrup, cinnamon, and salt in a small bowl.
  • DO AHEAD: Cinnamon butter can be made 4 days ahead. Cover and chill.
  • Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.
  • Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.
  • Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with cinnamon butter.

PUMPKIN SCONES RECIPE WITH CINNAMON | GOURMET TRAVELLER



Pumpkin scones recipe with cinnamon | Gourmet Traveller image

Just what you need for afternoon tea.

Provided by Sophia Young

Categories     Dessert, Afternoon tea

Yield Serves 12

Number Of Ingredients 7

350 gm piece Queensland blue pumpkin, seeded and halved
60 gm soft unsalted butter
55 gm caster sugar
¼ cup buttermilk, plus a little extra, for brushing
1 egg, lightly beaten
350 gm self-raising flour (21/3 cups)
½ tsp cinnamon

Steps:

  • Steam pumpkin over a saucepan of simmering water until tender, then cool. Remove skin from pumpkin and, using a fork, mash to a smooth purée. You will need 250gm (1 cup) pumpkin purée for this recipe.
  • Place butter and sugar in a large bowl and, using a wooden spoon, stir until combined. Add pumpkin purée, buttermilk and egg and combine well. Sift flour and cinnamon over pumpkin, then, using a dinner knife, stir mixture until it just comes together. The less you handle the scone mixture, the lighter your scones will be.
  • Place dough on a well-floured surface and, with well-floured hands, pat out until 2cm thick, then, using a floured, 5cm-round pastry cutter, cut out rounds of dough and place, touching, 4 wide and 3 deep on a lightly greased oven tray. Gently press dough scraps together and continue cutting out dough until it is all used. Brush tops of scones lightly with a little extra buttermilk, then bake at 220C for 15 minutes or until golden and risen. Serve scones immediately or at room temperature with butter, cream and jam or mature cheddar. Scones are best made on day of serving.

Nutrition Facts : ServingSize Serves 12

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