Pumpkin Scones
Recipe: #14893
October 20, 2014
"These turned out really good so I'm sharing the recipe here"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (79.9 g)
- Calories 203.4
- Total Fat - 4.6 g
- Saturated Fat - 2.3 g
- Cholesterol - 34.5 mg
- Sodium - 471.3 mg
- Total Carbohydrate - 36.4 g
- Dietary Fiber - 3 g
- Sugars - 7.2 g
- Protein - 5.9 g
- Calcium - 156.1 mg
- Iron - 1.5 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 425F.
Step 2
Mix the dry ingredients in a bowl (whole wheat flour to cloves).
Step 3
Mix the pumpkin with melted butter and egg. Make a well in the dry ingredients, add the wet ingredients mixing and adding in enough milk to form a dough that is soft but not too sticky to handle.
Step 4
Turn out onto a floured surface. Gently knead with fingertips.
Step 5
Pat the dough into a 1-inch (about) oblong shape.
Step 6
Cut scones with a floured knife. Place on a cold ungreased cookie sheet.
Step 7
Bake 12-16 minutes.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use fresh pumpkin puree, not canned pumpkin pie filling.
- For a lighter scone, you can substitute half of the all-purpose flour for whole wheat flour.
- Substitute almond milk for the regular milk - This will provide a nuttier flavor and make the scones dairy-free.
- Substitute coconut sugar for the brown sugar - This will provide a slightly different flavor and sweetness, plus it is a healthier alternative to regular sugar.
Cranberry Walnut Scones Replace the pumpkin with 1 cup of cranberries and 1/2 cup of chopped walnuts. Reduce the milk to 2 tablespoons and add 1/2 cup of orange juice. Add 1 teaspoon of orange zest to the dry ingredients.
Apple Cinnamon Compote - A sweet and tart compote made with apples, cinnamon, and a hint of nutmeg. This dish pairs perfectly with the pumpkin scones, adding a touch of sweetness to the savory scones.
Maple-Glazed Bacon: Sweet and salty maple-glazed bacon is the perfect side to the apple cinnamon compote. The salty bacon balances out the sweetness of the compote, and the maple glaze adds an extra layer of flavor. It's a great way to add a savory element to the sweet breakfast.
FAQ
Q: How can I make the scones more moist?
A: You can add more melted butter or milk to the dough. This will help to make the scones more moist. You can also try adding a small amount of yogurt or sour cream to the dough.
Q: How long should I bake scones?
A: The baking time for scones will depend on the size and shape of the scones. Generally, scones should be baked for 12-15 minutes or until they are golden brown. You can also check for doneness by inserting a toothpick in the center of a scone; it should come out clean when the scones are fully baked.
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Fun facts:
The pumpkin scone is a popular recipe in the United Kingdom, with many traditional recipes being passed down through generations.
Famous American chef and restaurateur, Martha Stewart, has a recipe for pumpkin scones that is featured on her website.