Classic Pumpkin Scones - Revision history

Dhanson: /* Preparation */

2023-10-15T15:57:44Z

Preparation

← Older revision		Revision as of 15:57, 15 October 2023
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	Make the glaze: 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.		Make the glaze: 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.		Taste and add a pinch of salt if desired. Frost/drizzle over the warm scones.

	Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.		Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

Dhanson at 14:21, 15 October 2023

2023-10-15T14:21:02Z

← Older revision		Revision as of 14:21, 15 October 2023
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	* 2 and 1/2 teaspoons baking powder		* 2 and 1/2 teaspoons baking powder
	* 1 teaspoon ground cinnamon		* 1 teaspoon ground cinnamon
	* 1 and 1/2 teaspoons pumpkin pie spice*		* 1 and 1/2 teaspoons pumpkin pie spice<ref>You can use store-bought or homemade pumpkin pie spice here. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. This is in addition to the 1 teaspoon of cinnamon in the recipe—you will still add that.</ref>
	* 1/2 teaspoon salt		* 1/2 teaspoon salt
	* 1/2 cup unsalted butter, frozen		* 1/2 cup unsalted butter, frozen
	* 1/3 cup + 2 Tablespoons heavy cream, divided		* 1/3 cup + 2 Tablespoons heavy cream, divided
	* 1 large egg		* 1 large egg
	* 1/2 cup canned pumpkin puree, blotted*		* 1/2 cup canned pumpkin puree, blotted<ref>Using a paper towel or clean kitchen towel, lightly blot the pumpkin puree to remove some of the moisture before using in the recipe. The more moisture removed, the less moist and muffin-like the scones will taste. We want the scones to be flaky and crumbly, not super moist or muffin-like. I prefer to squeeze lots of moisture out so the scones taste textured and delicious. Do what you prefer!</ref>
	* 1/2 cup light brown sugar		* 1/2 cup light brown sugar
	* 1 teaspoon pure vanilla extract		* 1 teaspoon pure vanilla extract
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	Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.		Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

			=== Notes ===
			<references />

	[[Category:Pumpkin]]		[[Category:Pumpkin]]
	[[Category:Scones]]		[[Category:Scones]]

Dhanson: /* Maple Grove */

2023-10-15T14:16:02Z

Maple Grove

← Older revision		Revision as of 14:16, 15 October 2023
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	* optional: coarse sugar for sprinkling on top before baking		* optional: coarse sugar for sprinkling on top before baking

	==== Maple ~~Grove~~ ====		==== Maple Glaze ====
	* 2 Tablespoons unsalted butter		* 2 Tablespoons unsalted butter
	* 1/3 cup pure maple syrup		* 1/3 cup pure maple syrup

Dhanson: /* Preparation = */

2020-11-14T14:35:08Z

Preparation =

← Older revision		Revision as of 14:35, 14 November 2020
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	* pinch salt, to taste		* pinch salt, to taste

	=== Preparation ====		=== Preparation ===
	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.		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.

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=25 min @ 400° |Source=[https://sallysbakingaddiction.com/pumpkin-scones/#tasty-recipes-66679 SallysBakingAddition.com] |Yield=8 ser..."

2020-10-07T18:01:13Z

Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=25 min @ 400° |Source=[https://sallysbakingaddiction.com/pumpkin-scones/#tasty-recipes-66679 SallysBakingAddition.com] |Yield=8 ser..."

New page

{{RecipeSummary
|PrepTime=20 min
|CookTime=25 min @ 400°
|Source=[https://sallysbakingaddiction.com/pumpkin-scones/#tasty-recipes-66679 SallysBakingAddition.com]
|Yield=8 servings
|Rating={{Very Good}}
}}
=== Ingredients ===
* 2 cups all-purpose flour (spoon & leveled)
* 2 and 1/2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1 and 1/2 teaspoons pumpkin pie spice*
* 1/2 teaspoon salt
* 1/2 cup unsalted butter, frozen
* 1/3 cup + 2 Tablespoons heavy cream, divided
* 1 large egg
* 1/2 cup canned pumpkin puree, blotted*
* 1/2 cup light brown sugar
* 1 teaspoon pure vanilla extract
* optional: coarse sugar for sprinkling on top before baking

==== Maple Grove ====
* 2 Tablespoons unsalted butter
* 1/3 cup pure maple syrup
* 1 cup sifted confectioners’ sugar
* pinch salt, to taste

=== Preparation ====
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.

Make the scones: 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.

Make the glaze: 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.

[[Category:Pumpkin]]
[[Category:Scones]]