Best Orange Pumpkin Scone Cookie Cut Outs Recipes

MOIST PUMPKIN SCONES

Moist Pumpkin Scones image

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.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

Ingredients

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 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

Steps:

In a large bowl, combine the first 7 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 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

ORANGE PUMPKIN SCONE COOKIE CUT-OUTS

Orange Pumpkin Scone Cookie Cut-Outs image

I came up with this recipe because I love scones and wanted to incorporate their texture and delicate taste into a cookie. So far, I have baked these 3 times and each attempt was successful. If you like scones and tea, this is a nice change. Because of the pumpkin in the recipe, I used Halloween cookie cutters, but any shape will do. Twice I used "fresh" frozen pumkin, thawed, but canned also worked well. The yield I give is using a 2 to 21/2 inch cutter.

Provided by PainterCook

Categories Dessert

Time 2h

Yield 24-30 cookies

Number Of Ingredients 10

Ingredients

3/4 cup butter
1/2 cup brown sugar, packed
2 1/2 cups flour
1/2 cup pumpkin
1 tablespoon orange rind, grated
1 egg
1 teaspoon vanilla
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg

Steps:

Preheat oven to 375.
In mixer bowl on medium speed, blend butter, brown sugar and orange rind until well mixed. Add egg, pumpkin and vanilla and mix some more until nicely incorporated.
In separate bowl, sift together flour and spices. Add to mixer bowl and mix until a very loose dough forms. Turn dough onto a sheet of plastic wrap, form a ball, covered with wrap. Chill 1 hour.
On surface lightly dusted with confectioner's sugar, roll dough out about 1/4" thick. Use cutters to shape cookies. Place on ungreased baking sheets and bake 10-12 minutes, until golden brown on bottoms (like a scone).
Cool cookies on rack. While still warm I spread a scone glaze on top: mix confectioners sugar, a little orange juice, cinnamon, and vanilla extract until a thin glaze forms. Spread over warm cookies. I also add raisins as decorations, adhered to the glaze, at this point.

Nutrition Facts : Calories 121.2, Fat 6.1, SaturatedFat 3.8, Cholesterol 24.1, Sodium 46, Carbohydrate 14.9, Fiber 0.5, Sugar 4.5, Protein 1.7