Best Spicy Scones Recipes

SPICY PUMPKIN SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, 7 tablespoons sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
• Beat egg using a whisk in a bowl. Add pumpkin, sour cream, and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.
• Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9x6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally, making 12 triangles.
• Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, 10 to 12 minutes.

SPICY GINGER SCONES

Steps:

• In a large bowl, combine the biscuit mix, sugar, cinnamon, ginger and nutmeg. Stir in cream just until moistened. Stir in raisins and ginger. , Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into eight wedges, but do not separate. Brush tops lightly with additional cream; sprinkle with additional sugar. , Bake at 425° for 12-15 minutes or until golden brown. Serve warm.

SPICY SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet.
• Combine the all-purpose flour, whole wheat flour, white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well. Cut in the butter until crumbly and stir in the raisins. Make a well in the center.
• In a small bowl beat the egg until frothy. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough.
• Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes or until well risen and browned. Serve hot with butter. Maple butter goes very well with these scones.

SPICY GINGERBREAD SCONES

Steps:

• In a large bowl, stir together first 8 ingredients.
• Using a pastry blender, cut in butter till mixture resembles coarse crumbs and make a well in the center.
• In a small bowl, stir together egg yolk, molasses and milk.
• Add to center of flour mixture and combine with a fork, mix well.
• Mixture will be dry in texture.
• Turn dough onto lighlty floured surface.
• Quickly knead dough for 10-12 strokes or till nearly smooth.
• Pat into a 7" circle and cut in 8 wedges.
• Arrange wedges one inch apart on ungreased sheet.
• Brush with egg white and sprinkle with sugar.
• Bake 400 for 12-15 minutes till light brown.
• Best when served warm.

SPICY PUMPKIN SCONES

Steps:

• Preheat oven to 400°.
• In a big bowl, combine the first 8 ingredients; cut in butter with a pastry blender until mixture resembles coarse crumbs; mix in raisins.
• In a small bowl, mix egg, pumpkin, and buttermilk; add to flour mixture and mix until blended and a soft dough forms.
• Turn out dough onto a floured work surface and roll into a circle ¾ inches thick.
• Cut out rounds using 2-inch round cookie cutter and place on ungreased baking sheet.
• Reroll scraps and repeat.
• Brush tops with the beaten egg white and bake for 12-15 minutes, or until golden brown.
• Cool slightly on wire rack and serve warm.

SPICY SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet.
• Combine the all-purpose flour, whole wheat flour, 1/4 cup white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well. Cut in the butter until crumbly and stir in the raisins. Make a well in the center.
• In a small bowl beat the egg until frothy. Mix in 2/3 cup milk and pour into the well made in the dry ingredients. Stir to make a soft dough.
• Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet.
• Brush tops with milk (2 tbs) and sprinkle with sugar (2 tbs). Score each top into 6 pie shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes or until well risen and browned.
• Serve hot with butter. Maple butter goes very well with these scones.