Moist Pumpkin Scones

Name: Moist Pumpkin Scones
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: English, British, Scottish, European
Ingredients: 4 teaspoons baking powder; 1 teaspoons baking soda; 110 grams packed brown sugar; 110 grams packed brown sugar; 227 grams cold butter; 306 grams canned pumpkin; 240 grams confectioners sugar; 2 eggs; 563 grams all-purpose flour; 1 teaspoon ground cinnamon; 3 Tbsps milk; 0 teaspoons pumpkin pie spice; 1 teaspoons salt

The recipe Moist Pumpkin Scones is ready in approximately 30 minutes and is definitely an outstanding lacto ovo vegetarian option for lovers of European food. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 331 calories, 5g of protein, and 13g of fat. This recipe serves 16. If you have ground cinnamon, baking soda, eggs, and a few other ingredients on hand, you can make it. It works well as a cheap breakfast.

Instructions

In a large bowl, combine the first seven ingredients.

Equipment you will use

Bowl

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.

Ingredients you will need

Pumpkin

Butter

Egg

Milk

Equipment you will use

Whisk

Bowl

Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Brush with remaining milk.

Ingredients you will need

Milk

Bake at 400° for 12-15 minutes or until golden brown.

Equipment you will use

Oven

Remove to wire racks; cool for 10 minutes.

Combine the glaze ingredients; drizzle over scones.

Ingredients you will need

Glaze

Serve warm.

Equipment

Ingredients

Servings:

4teaspoons

baking powder 1teaspoons

baking soda 110grams

packed brown sugar 110grams

packed brown sugar 227grams

cold butter 306grams

canned pumpkin 240grams

confectioners' sugar 2

eggs 563grams

all-purpose flour 1teaspoon

ground cinnamon 3Tbsps

milk 0teaspoons

pumpkin pie spice 1teaspoons

salt

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Scone. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "