Best Best Ever Pumpkin Scones Recipes

THE PERFECT PUMPKIN SCONES

Steps:

• Preheat the oven to 400° and line a baking sheet with parchment paper. Set aside.
• In a large bowl whisk the flour, sugar, baking powder, salt, cinnamon, nutmeg, ground ginger, and ground cloves together.
• Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly mix the butter into the flour.
• In a medium bowl, combine the cream, pumpkin puree, egg, and vanilla extract. Pour over the butter and dry ingredients and mix until just combined. Try to work the dough as little as possible, turn it out onto a lightly floured surface, and work into a ball. Flatten into an 8-9 inch disc. If desired, sprinkle with sugar crystals or coarse sugar. Use a sharp knife to cut into 8 equal pieces.
• Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 20-22 minutes, or until nice and golden brown. Allow cooling for at least 5-10 minutes before drizzling the icing over the top.

MOIST PUMPKIN SCONES

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.

BEST EVER PUMPKIN SCONES

Steps:

• Preheat oven to 200°C Place pumpkin in a steamer over a saucepan of boiling water, cover and steam until tender (about 15 minutes), then transfer to an oven tray and bake for 10 minutes to dry out. Cool, then pass through a coarse sieve.
• Sift flour, nutmeg and 1 tsp salt into a bowl. Using an electric mixer, beat icing sugar and butter until pale and fluffy, add egg yolk and beat to combine. Using a wooden spoon, stir in pumpkin, then half the flour mixture. Add remaining flour mixture and, using your hands, bring together to make a dough, then turn out onto a lightly floured surface and knead gently until smooth (dough should be a little sticky).
• Roll out to 2cm thick and, using a 5.5cm-diameter cutter dipped in flour, cut rounds (without twisting cutter) from dough and transfer to a lightly greased oven tray. Re-roll scraps and repeat. Brush tops with milk and bake until golden and sound hollow when tapped (10-15 minutes). Serve hot or at room temperature with butter.