* Exported from MasterCook *
Scones, Moist Pumpkin
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 whole milk -- divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons whole milk
1/4 teaspoon pumpkin pie spice
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.
Prep: 15 min.
Bake: 15 min. + cooling
In a large bowl, combine the first seven 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 eight wedges.
Separate wedges and place 1 in. apart on ungreased baking sheets.
Brush with remaining milk.
Bake at 400F for 12 to 15 minutes or until golden brown. Remove to
wire racks; cool for 10 minutes. Combine the glaze ingredients;
drizzle over scones. Serve warm.
Cal 338, Fat 13g, Carb 51g, Sod 348mg, Fiber 2g, Pro 5g
Review: My family loved this recipe. I made some minor changes. I
substituted self-rising flour for the All-Purpose flour, baking
powder and Salt. I also added chopped pecans to the batter and to the
glaze. I will be making this one often.
Review: This is a fantastic recipe. It received rave reviews from all
those who ate them. Thank you for sharing!
Review: Loved this recipe. Used whole wheat white flour and one pie
pumpkin for extra flavor just in case. Easy quick to make and bake.
Will definitely make many more times. Did not make the glaze for this
group does not like sweet.
Review: Very good. I had to use 3/4 C buttermilk instead of regular
milk since I was low on milk. Decreased the baking powder to 3 tsp
and increased the soda to 1 teaspoon to accommodate for buttermilk
and baking at 4000' above sea level. I did use all of the buttermilk
in the dough. To adjust for the sticky dough, after light kneading I
patted the disks directly on the baking sheet and scored with an
oiled pizza slicer. I did have to use a dough scraper. Baked a little
longer than indicated. Great recipe.
Review: I made these for my mom's birthday this morning. Followed the
recipe almost exactly. And they turned out great! The pumpkin
flavouring is very subtle in a good way, and they are a beautiful
fall colour. Definitely a fantastic way to kick off autumn. I just
hope my mom likes them as much as I do!
S(Internet address):
https://www.tasteofhome.com/recipes/moist-pumpkin-scones/
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Per Serving (excluding unknown items): 341 Calories; 13g Fat (34.2%
calories from fat); 5g Protein; 51g Carbohydrate; 2g Dietary Fiber;
59mg Cholesterol; 365mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2019 - 1029