Best Vals Pumpkin Scones Recipes

CLASSIC PUMPKIN SCONES

Steps:

• Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
• Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
• Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
• With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
• Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
• Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
• Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

PUMPKIN SCONES WITH SPICED PUMPKIN GLAZE

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses, and vanilla. Set aside.
• In the bowl of a food processor fitted with the blade attachment, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Process for about 20 seconds to combine; be sure no lumps of brown sugar remain.
• Cut the cold butter into ½-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal - it should look unevenly crumbly with some pea-size chunks of butter within. Add the pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size clumps of butter.
• Lightly flour a countertop or work surface. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour. Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half. Dust your work surface with flour again and form each half into a 5-inch circle, about ¾-inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If the dough starts to stick to the knife, dust the knife with more flour. Place the wedges on the prepared baking sheet.
• Bake the scones for 12 to 15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned. Let the scones cool on the baking sheet for about 15 minutes.
• Meanwhile, make the glaze: In a medium bowl, whisk together the Confectioners' sugar, pumpkin, water, cinnamon, ginger, cloves, and nutmeg until smooth. The glaze should be thick.
• Spoon about 1 tablespoon of the glaze over each scone, letting it drip a bit down the sides. Wait about 30 minutes for the glaze to set, then serve.
• Note: The scones are best served fresh on the day they are made but will keep well in a covered container for two days.
• Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. (For best results, glaze after defrosting.) **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.

VAL'S PUMPKIN SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture is crumbly. Stir raisins into flour mixture.
• Whisk pumpkin, egg, and buttermilk together in a bowl; stir into flour mixture until dough is well mixed. Pat dough into a 3/4-inch-thick circle on a lightly floured surface. Cut dough into 14 scones using a 2-inch round cutter and transfer to a baking sheet. Brush tops of scones with egg white.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer scones to a wire rack to cool completely.

DELICIOUS PUMPKIN SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly flour a baking sheet.
• Combine butter and brown sugar in a large bowl; beat using an electric mixer until smooth and creamy. Add egg and mix until well combined. Add mashed pumpkin and mix.
• Combine flour, baking powder, and salt in a small bowl. Add to pumpkin mixture and mix dough well.
• Turn dough out onto a lightly floured work surface; knead until smooth and satiny, 4 to 5 minutes. Add milk if dough is too thick. Mix in golden raisins. Pat dough into an 8-inch round about 1/2-inch thick.
• Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the prepared baking sheet, leaving at least a 1/2-inch space between each.
• Bake in preheated oven until tops are light brown and crusty, 10 to 15 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

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.