* Exported from MasterCook *
Scones, Pumpkin Scones with Cinnamon Blueberry Drizzle
Recipe By :Jen
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones Fruit
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Orange and Blueberry Pumpkin Scones:
2 cups all-purpose flour -- plus more for dusting
1/3 cup brown sugar -- packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter -- chilled and cubed
1 1/2 tablespoons orange zest
1/2 cup blueberries
1/2 cup pumpkin puree
1 large egg
1 tablespoon molasses
3 tablespoons orange juice
1/2 cup blueberries
1 cup confectioners' sugar
2 tablespoons orange juice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 teaspoon cornstarch
Prep: 25 minutes
Cook: 18 minutes
Preheat oven to 400F. Line a baking sheet with parchment paper. Set aside.
Add all of the Dry Ingredients except the butter, orange zest, and
blueberries to a large bowl and mix well. Add cold butter and "cut"
butter into the flour using a pastry cutter, two knives or your food
processor* until the mixture resembled coarse cornmeal with a few
pea-sized bits of butter, about 5 minutes. Mix in orange zest until
well combined.
In a separate medium bowl, whisk together the Wet Ingredients. Pour
wet mixture over dry ingredients and stir until a wet dough forms.
Gently fold in blueberries. Sprinkle 1-2 tablespoon flour over wet
dough and toss in the flour a couple times until it reaches soft
dough consistency. (I add this flour after because it is easier to
fold in blueberries when wet)
Transfer the dough to your parchment paper lined baking sheet and
knead 2-3 times until it comes together. Using a rolling pin, roll
the dough into a 10 by 7" rectangle. Using a knife or a pizza cutter,
cut the rectangle in half lengthwise, then cut in half horizontally,
making four rectangles. Cut each of these rectangles diagonally in
half, forming a total of eight triangles. Using a spatula, spread the
scones at least 1" apart from each other.
Bake in the oven 13 to 18 minutes, or until a tester inserted in the
center of a scone comes out clean. Let cool while you prepare your Drizzle.
While scones are cooling (don't make before or it will thicken too
much!), add Cinnamon Blueberry Drizzle ingredients to a blender and
puree until smooth (you will still see bits of blueberry skin that
will dissolve when boiled). Transfer blueberry mixture to a small
saucepan and bring to a boil. Boil for 1 minute while stirring
constantly then remove from heat. Let sit 10 to 15 minutes, or until
thickened to desired consistency then drizzle over scones. (I put my
drizzle in a Ziploc bag, cut the end off one of the corners and
squeeze onto the scones).
Scones are best served while warm after drizzling or microwaved for
20 to 30 seconds.
Notes: *If you don't have a pastry cutter, the easiest way to cut in
butter is to use a food processor. Add flour mixture to the bowl of
your food processor, add the cold butter cubes then pulse 3-4 times
until the mixture looks like coarse crumbs.
Source:
"adapted from Inspired Taste"
S(Internet address):
https://www.yummly.com/recipe/Blueberry-and-Orange-Pumpkin-Scones-with-Cinnamon-Blueberry-Drizzle-940268
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 338 Calories; 13g Fat (33.3%
calories from fat); 5g Protein; 52g Carbohydrate; 2g Dietary Fiber;
58mg Cholesterol; 290mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2019 - 0715