Spiced Pumpkin Scones
We made these scones in class last night and everyone loved them. These scones are easy to make and are not only great for breakfast and snacks- they make a fun base for shortcakes. The spice mixture gives them a rich, warm flavor.
The dough is slightly sticky and you form the scones by dropping balls of dough onto the baking sheet using an ice cream scoop. You could just use a couple of large spoons, too. Because the dough is not rolled out and cut, it makes for a more tender scone. They are a little rustic looking, with some lumps and bumps, but they taste wonderful and their texture is soft and tender on the inside with a nice crispness on the outside.
Once baked, they are drizzled with a vanilla glaze and then a cinnamon glaze.
Spiced Pumpkin Scones
4 c. all purpose flour
1/2 c. sugar
1 T. baking powder
1 t. each salt, cinnamon, allspice, nutmeg and ginger
1/2 t. cloves
1 1/2 sticks cold butter
1 c. cooked pumpkin or winter squash
3 oz. milk
2 eggs
Vanilla glaze
2 c. powdered sugar
1 t. vanilla
4-6 T. milk
Cinnamon Glaze
2 c. powdered sugar
2 t. cinnamon
4 T. milk
Preheat oven to 400. Lightly grease 2 baking sheets or line them with parchment paper. Set aside. Combine flour with sugar, baking powder and spices and stir to blend. Cut in butter until the mixture looks like coarse crumbs. Combine pumpkin or squash with the milk and eggs and stir into the flour mixture. Stir until well mixed. Dough should be just a little sticky. Use an ice cream scoop to scoop dough onto the prepared baking sheets- leaving a couple of inches between them. Hint: If you spray a little non-stick spray on the cookie scoop first the dough will pop out easier. Bake for 15 minutes or until scones are browned on the bottom and just getting golden on the top. If you want to put both baking sheets in the oven at the same time- switch them half way through the baking time and allow a few extra minutes. Remove scones to cooling rack. Meanwhile make both glazes by combining ingredients and stirring until smooth. Drizzle with the vanilla glaze while still warm and allow scones to cool and glaze to harden before drizzling with the cinnamon glaze. Makes about 20-30 depending on the size of the scoop you use.
Spiced Pumpkin Scones
I posted this recipe last year, but it is worth a re-post. These scones are easy to make and not only great for breakfast and snacks- they make a fun base for shortcakes. I am using some for shortcakes tomorrow, with an apple and pear filling.
Once baked, they are drizzled with a vanilla glaze and then a cinnamon glaze. The scones are slightly crisp on the outside, but tender and delicate on the inside.
Spiced Pumpkin Scones
4 c. all purpose flour
1/2 c. sugar
1 T. baking powder
1 t. each salt, cinnamon, allspice, nutmeg and ginger
1/2 t. cloves
1 1/2 sticks cold butter
1 c. cooked pumpkin or winter squash
3 oz. milk
2 eggs
Vanilla glaze
2 c. powdered sugar
1 t. vanilla
4-6 T. milk
Cinnamon Glaze
2 c. powdered sugar
2 t. cinnamon
4 T. milk
Preheat oven to 400. Lightly grease 2 baking sheets or line them with parchment paper. Set aside. Combine flour with sugar, baking powder and spices and stir to blend. Cut in butter until the mixture looks like coarse crumbs. Combine pumpkin or squash with the milk and eggs and stir into the flour mixture. Stir until well mixed. Dough should be just a little sticky. Use an ice cream scoop to scoop dough onto the prepared baking sheets- leaving a couple of inches between them. Hint: If you spray a little non-stick spray on the cookie scoop first the dough will pop out easier. Bake for 15 minutes or until scones are browned on the bottom and just getting golden on the top. If you want to put both baking sheets in the oven at the same time- switch them half way through the baking time and allow a few extra minutes. Remove scones to cooling rack. Meanwhile make both glazes by combining ingredients and stirring until smooth. Drizzle with the vanilla glaze while still warm and allow scones to cool and glaze to harden before drizzling with the cinnamon glaze. Makes about 20-30 depending on the size of the scoop you use.
Caramel Pumpkin Scones
Caramel Pumpkin Scone
I love the flavor of these scones but also their sort of rustic appearance. The soft dough is dropped by spoonfuls onto baking sheets. I use an ice cream scoop to do this. They rise up into tender, slightly sweet scones with cracks over the surface. I have made these before and normally top them with a powdered sugar glaze. Alas, I was out of powdered sugar and didn’t feel like making any so I had to improvise. I decided to make a vanilla flavored caramel instead. It worked out well and I will do this again, even if I am not out of powdered sugar.
Here is the recipe.
Caramel Pumpkin Scones
4 c. all purpose flour
1/2 c. sugar
1 T. baking powder
1 t. each salt, cinnamon, allspice, nutmeg and ginger
1/2 t. cloves
1 1/2 sticks cold butter
1 c. cooked pumpkin or winter squash
3 oz. milk
2 eggs
Caramel:
2/3 c. sugar
3 T. butter
2 t. vanilla
Preheat oven to 400. Lightly grease 2 baking sheets or line them with parchment paper. Set aside. Combine flour with sugar, baking powder and spices and stir to blend. Cut in butter until the mixture looks like coarse crumbs. Combine pumpkin or squash with the milk and eggs and stir into the flour mixture. Stir until well mixed. Dough should be just a little sticky. Use an ice cream scoop to scoop dough onto the prepared baking sheets- leaving a couple of inches between them. Hint: If you spray a little non-stick spray on the cookie scoop first the dough will pop out easier. Bake for 15 minutes or until scones are browned on the bottom and just getting golden on the top. If you want to put both baking sheets in the oven at the same time- switch them half way through the baking time and allow a few extra minutes. Remove scones to cooling rack.
Meanwhile make caramel by placing the sugar in a small saucepan and cooking over medium heat until sugar has melted and turned a golden color. Remove from the heat and stir in butter and vanilla. Mixture will bubble a lot. Keep stirring until smooth. Mixture is really hot. You can hold the scones and dip the tops in the warm caramel mixture or use a spoon to drizzle the caramel over the top. If you are dipping the scones transfer the caramel into another container- the saucepan will be hot and make it tricky to dip them without getting burned. I used a shallow metal bowl and it worked great. Caramel will be very shiny and sticky but will cool down and become less shiny and sticky. Makes about 20-30 depending on the size of the scoop you use.
