Best Harvest Pumpkin Scones Recipes

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HARVEST PUMPKIN SCONES, ADAPTED FROM KING ARTHUR FLOUR RECIPE - (4.3/5)



Harvest Pumpkin Scones, adapted from King Arthur Flour Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 16

NOTE:
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
1 cup to 2 cups minced crystallized ginger*, cinnamon chips, or chocolate chips
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping**
I used 1/2 cup crystallized ginger and 1/2 cup mini cinnamon chips. The ginger was the more dominant flavor, so adjust accordingly.
You can use a mixture of cinnamon sugar if you don't have coarse sugar (King Arthur sells this online)

Steps:

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter** just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. **NOTE: Grating cold butter helps to incorporate it into the dry ingredients, much easier. Stir in the ginger and/or chips, if you're using them. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together***. ***I found that my dough didn't turn out very moist. Don't panic, if it does. I simply pressed the dough together, and it worked out great. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.* *NOTE: I found that room was "tight" to place two circles onto one baking sheet. Even though I spaced them, they spread out and fused a bit together. I recommend using separate baking sheets. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.** NOTE: I froze my scones first, and then added the milk and coarse sugar. It worked out fine. Then I cut them. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. NOTE: Seriously, spread them apart! Mine fused together (see previous note). Use two baking sheets. Just sayin'! For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425F. NOTE: Don't skip this step! It helps the butter to product steam and you get tender scones. Bake the scones for 22 to 25 minutes (mine took 20 minutes), or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

HARVEST PUMPKIN SCONES



HARVEST PUMPKIN SCONES image

Categories     Squash

Yield 12 scones

Number Of Ingredients 13

2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
1 cup to 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping

Steps:

  • 1) In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. 2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. 3) Stir in the ginger and/or chips, if you're using them. 4) In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. 5) Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together. 6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. 7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick. 8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. 9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. 10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. 11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. 12) Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy. 13) Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

HARVEST PUMPKIN SCONES



Harvest Pumpkin Scones image

Moist, golden pumpkin scones, scented with autumn spices and filled with crystallized ginger and cinnamon chips.

Provided by @MakeItYours

Number Of Ingredients 10

2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
1/3 cup (74g) granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon cinnamon + 1/4 teaspoon each ginger nutmeg and allspice
8 tablespoons (113g) butter cold
1 cup to 2 cups (184g to 369g) minced crystallized ginger cinnamon chips or cinnamon sweet bits
2/3 cup (152g) canned pumpkin
2 large eggs
coarse white sparkling sugar for topping

Steps:

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices., Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated., Stir in the ginger and/or chips/bits, if you're using them., In a separate mixing bowl, whisk together the pumpkin and eggs until smooth., Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together., Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan., Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick., Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired., Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges., Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges., For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F., Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy., Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

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