Vanilla-Glazed Pumpkin Scones

 

Pumpkin Scones with Spiced Maple Glaze Recipe

Video taken from the channel: Crafts to Crumbs


 

How to Make Pumpkin Scones

Video taken from the channel: Sugar Spun Run


 

How To Make Scones | Jamie Oliver | AD

Video taken from the channel: Jamie Oliver


 

Pumpkin Scones with Spiced Glaze

Video taken from the channel: Brown Eyed Baker


 

Pumpkin Scones Pumpkin Scones with Pine Nuts and Maple Glaze

Video taken from the channel: Food Wishes


 

Ultimate Guide to British Scones (Make any flavor!)

Video taken from the channel: The Stay At Home Chef


 

Pumpkin Scones with Vanilla Glaze

Video taken from the channel: GE Appliances


Scones cooking spray or oil mister 1/2 cup cold low fat 1% buttermilk 1 large egg 1 teaspoon pure vanilla extract 5 Tablespoons canned unsweetened pumpkin puree 1/4 cup packed dark brown sugar 1 vanilla bean 1 cup whole wheat flour 1 cup. Cooking spray or oil mister 1/2 cup cold lowfat 1% buttermilk 1 large egg 1 teaspoon pure vanilla extract 5 tablespoons canned pumpkin puree (not pumpkin pie filling) 1/4 cup packed dark brown sugar 1 vanilla bean 1 cup white whole wheat flour 1 cup. How to make Pumpkin Scones. To begin, whisk together the pumpkin, heavy cream, egg, molasses and vanilla in a medium bowl, and then set aside.

Combine the flour, brown. Ingredients 2 cups all-purpose flour 1/4 cup packed light brown sugar 2-1/2 teaspoons baking powder 1-1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4. Step three.

Gather the wet ingredients: pumpkin puree, almond milk, cold butter, molasses and vanilla. (C) Step four. Place the pumpkin puree, milk, molasses, cinnamon, ginger, cloves and vanilla in another mixing bowl and whisk until combined. (D). Easy Pumpkin Scones recipe made with pumpkin, cinnamon, brown sugar and butter. Soft & sweet pumpkin scones that are perfect for Fall.

Pumpkin Scones Pumpkin Dessert Pumpkin Bread Gourmet Recipes Dessert Recipes Cooking Recipes Desserts Homemade Scones Braised Pork Belly. Preheat the oven to 375°F. Spray a baking sheet with oil. For the scones: In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin puree, and brown sugar. Using the tip of a sharp knife, cut along the length of the vanilla bean to split it open.

These pumpkin scones are super sweet thanks to two different glazes that top the soft, pumpkin spiced scone beneath, which honestly is good enough to stand on its own if you want to avoid the sugar rush. Paul, who pooh-poohed scones for ages as too dry or bland or boring, loves these scones and asks me to make them whenever his office is having. Easy Pumpkin Scones recipe made with pumpkin, cinnamon, brown sugar and butter. Soft & sweet pumpkin scones that are perfect for Fall. I never order scones from a restaurant simply because they’re so dang delicious straight from the oven, I haven’t tried one that even compares!

Most restaurant scones. The pumpkin flavor shines through beautifully in the scones; they are not overly sweetened, so they pair well with the one-two punch of the icing. The spiced glaze in the Starbucks pumpkin scones is pumpkin-flavored; in order to achieve the same flavor, you could use a splash of pumpkin.

List of related literature:

Add 1/2 cups of sugar, 3 tablespoons of melted butter, 1 tablespoon of plain white cornmeal, Vs cup of buttermilk, % teaspoon of salt, and 1/2 teaspoons of vanilla extract.

“Southern Food: At Home, on the Road, in History” by John Egerton, Ann Bleidt Egerton
from Southern Food: At Home, on the Road, in History
by John Egerton, Ann Bleidt Egerton
University of North Carolina Press, 1993

Add the pumpkin butter, heavy cream, light cream, sugar, and salt and whisk well to combine.

“Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie” by Ken Haedrich
from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
by Ken Haedrich
Harvard Common Press, 2011

2 In a large bowl, add pumpkin, baking soda, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, and salt and mix until ingredients are fully combined.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

After cooking, they are tossed in cinnamon and granulated sugar, but any topping can be used, from confectioners’ sugar or melted chocolate to a lemon glaze.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Sprinkle half of the brown sugar mixture over the batter, and spread the pumpkin mixture over the streusel.

“Aunt Bee's Mayberry Cookbook” by Ken Beck, Jim Clark
from Aunt Bee’s Mayberry Cookbook
by Ken Beck, Jim Clark
Thomas Nelson, 1991

Prepare topping: In medium bowl, with fingertips, mix 1 cup pecans (about 4 ounces), chopped, 43 cup all-purpose flour, 1 cup packed brown sugar, 6 tablespoons margarine or butter, 2 tablespoons granulated sugar, and 12 teaspoon vanilla extract until mixture is crumbly.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

WHISK together the pumpkin puree, sugar, heavy cream, eggs, ginger, cinnamon, ¼ teaspoon salt, and ground cloves.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

For the streusel topping, we simply took a portion of our shortbread base mixture and added light brown sugar, pecans, and oats.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

brush the top of the scones with the remaining heavy cream, and sprinkle with coarse or sparkling sugar, if desired.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

Sift together dry ingredients, using 1 cup of the flour, and add to creamed mixture along with the pumpkin.

“The Foxfire Book of Appalachian Cookery” by Linda Garland Page, Eliot Wigginton
from The Foxfire Book of Appalachian Cookery
by Linda Garland Page, Eliot Wigginton
University of North Carolina Press, 1992

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

25 comments

Your email address will not be published. Required fields are marked *

  • I made the pumpkin scone and it was tasty. I didn’t use pumpkin pie spice, I used the individual spices found in pumpkin pie spice. It was tasty!!! Did i mention it was tasty?������������

  • Hi chef… I really like scone dough because it is very adaptable (like bread). lately I’ve been trying ‘left-over’ scones: made with papaya smoothie, lemon curd, avocado purê and the last ones turned out ‘red-velvet’ scones because I’ve used beet blended with milk and a bit of lime juice. The avocado gives out a lard like taste and texture… very nice.

  • Thank you for the recipe copied everything except for currents as this is also a brutish way. but my mixture ended up a little to gloopy and stick. Had a job cutting it and it stuck to the tin. Any tips please ������

  • I made this today I think the amount of Baking soda is too much on this recipe..: next time I will use 2 teaspoons instead on 1 tablespoon

  • I don’t know what it is about your channel, but I keep coming back!!! So, I am now an official subscriber to your channel…keep up the awesomeness!!! “I think it’s your voice over, while I am watching you make stuff” lol

  • Thanks for this Americanized version! I will make them “British-style” with currants, and cut them out in a circle. But great to have the proportions for the ingredients in cups, etc, as that is what I am used to. Now, I have to look up a recipe for clotted cream…

  • I loved my freakishly small wisk. I used it to make vinegrette for my husband. So good! My daughter asked me to make my famous vinegrette, but alas not as good as it used to be. My little wisk broke awhile back. Oh well, she enjoyed it anyway.

  • Hi I want to make these delicious scones, could you tell me how many grams you have per cup as they seem to vary. Many thanks I am in England ��

  • Always had biscuit-like currant scones when I lived in England. These have an American recipe. Delicious, though! Never had a glazed scone anywhere in U.K.

  • Another thing to do with leftover pumpkin puree: mix it with an equal part Greek yogurt, a little pumpkin pie spice, and some sugar or syrup or other type of sweetener. Voila: pumpkin pie yogurt.

  • It’s July, 90°(F) outside and I’m going to make these, just ’cause I’m a rebel. Love your videos. I’ve never had a failure or any problem with any recipe of yours that I’ve tried. You’re my hero. Keep on doin’ what you’re doin’. You’re the best.

  • I made scones following this recipe a while ago, with glaze. They were not worth the effort and time, for me. Cakey and pretty tasteless. If someone had a better experience, I’ll be glad to hear it.

  • Beware of this recipe.Made this recipe today. 2 cups of flour and the rest of the dry ingredients then added one cup of milk as this recipe calls for And the dough was a wet mess. The correct recipe calls for a half a cup of cream or milk whatever you’re using. I had to add flour sugar and more baking powder and to tell you the truth it was a big mess but I fixed it and I still had to cook them 12 minutes longer because I really could’ve added more flour to make up for the extra half a cup of milk that she put in this recipe.

  • LOL!!
    I had to learn from trying to cook at friends houses that not everybody had five whisk sizes, three kinds of skillet, or don’t own both a sieve and a strainer… Yeah, I grew up always having a freakishly small whisk at hand if need be. (I dubbed it a teaspoon whisk, as it’s bulb is exactly the same width as a tea spoon.:D)

  • YUMMY ��
    I love all your flavor’s!
    Like most countries in the world over time, we borrowed a recipe and tweaked it to our liking.
    Cooking is about ideas, sharing, adding or changing to your own Taste and appetite.
    You can find recipes all over the world with similarities that more than likely started in one place and evolved as it traveled through time. Who cares how and where it started…..it’s here, it’s triangular, it’s got different ingredients added to the chef’s desires and it’s SPECTACULAR!!����

  • I made this scones without the egg and they were delicious, now i gotta try with the egg, thank you so much for the recipe. It is Fantastic!

  • As a British person and a baker I can confirm these are American Scones nothing like English scones. Our scones are more like the American Biscuits but slightly sweet and the only 3 flavour options traditionally are plain, “fruit scones” which are dried currents and raisins or savoury cheese scones. Then sweet scones are traditionally served with clotted cream and Jam or butter. And they are always round, never triangle and never with icing.

  • love this recipe. mine turned out nearly perfect. i live in a high altitude town, so next time i will use half the amount of baking powder. as for the taste, they are the best scones i’ve ever had!

  • As someone that has lived in the UK, scones are actually sweet bread buns, therefore they usually come in round shape, which are cut in half so ingredients like cream-frae, butter and jam can be spread on top. Also, their dough is usually plain or comes with pieces of dry fruits like sultana raisins. But overall I loved this version of scones recipe. It was very creative and it’s a nice treat to have around��!!!

  • Yumm! I am going to make several of these versions for church tomorrow. We have a lot of college students come, and they love home baked goodies. Thanks for the recipes!

  • I think it’s because you labelled them British scones. I’m pretty sure you’ve got enough comments from Britts. You’re doing fine. These are American and that’s great. I’ll be trying them out.

  • This isn’t a criticism, just a correction. Your scones look delicious, but they are Americanized scones, not British ones. British scones are more like a lightly sweetened (American) biscuit. They even look like biscuits. They’re usually cut with a circular cutter, or some use a glass of the desired circumference to cut them. The most common flavor is plain but if you want a fruit scone, currants or other raisins are used. They’re usually cut open and spread with clotted cream and/or jam. Again, I’m not throwing shade, just providing information.

  • As a tip…add your fruit or chocolate chips first, before adding the wet ingredients, so you can easily combine them with the dry ingredients. Especially with the blueberries, if you add it in after the wet ingredients, it’s harder to combine that you run the risk of crushing the berry and it bleeding…which seemed to have happened in this case. However, if it does, it’s ok…it all goes in the tummy anyway…but if you do want it easier to combine and less bleeding, best to add it before you add the wet ingredients.

  • I made these scones. they turned out great!! has a nice sweet taste. couple notes: I used 1 large egg and used vanilla extract for my flavouring, and put in some rainbow sprinkles for a funfetti/birthday cake scone. I followed the recipe EXACTLY, and my dough was much more wet than hers. not sure if the heavy cream was supposed to be cold or at room temp as its UNSTATED but mine was room temp. so to deal with the wet dough, I put some flour on the top and bottom once it was formed into a circle, put it on a cutting board, covered it with plastic wrap then stuck it in the fridge for 10, 15 mins. the dough was still sticky even though I refrigerated but I sliced it, making sure to cover my knife in flour since the dough was wet and sticky inside

  • Just for variation, I used to buy chocolate chip scones (I’m sure the Americanized version) at a bakery before work and got absolutely HOOKED on them! They put that coarse baker’s sugar on top of them, but I think the icing would be better like you did. Oh YUM!