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Pumpkin Scones

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Pumpkin Scones

Pumpkin Scones

Pumpkin Scones might be just the Scottish recipe you are searching for. For 83 cents per serving, you get a morn meal that serves 10. One portion of this dish contains approximately 6g of protein, 24g of fat, and a total of 486 calories. Head to the store and pick up pumpkin puree, baking soda, butter, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Preheat the oven to 425°F.
Equipment you will use
OvenOven
2
In a large mixing bowl, combine the flour, sugar, bakingsoda, baking powder, salt, ginger, and cinnamon.
Ingredients you will need
Baking PowderBaking Powder
CinnamonCinnamon
GingerGinger
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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Mixing BowlMixing Bowl
3
With clean hands, work the butter into the dry mixtureuntil it is thoroughly incorporated and has the consistencyof fine breadcrumbs.
Ingredients you will need
Fine BreadcrumbsFine Breadcrumbs
ButterButter
4
Make a well in the center of the dry ingredients, and pourthe buttermilk, pumpkin puree, and vanilla extract into thewell. Still using your hands, combine the ingredients untilall the dry mixture is wet, but do not knead!
Ingredients you will need
Vanilla ExtractVanilla Extract
Canned PumpkinCanned Pumpkin
ButtermilkButtermilk
5
Turn the mixture onto a floured surface and gather thedough together. Gently pat the dough to make a disk about1 1/2 inches thick. using a 3-or 3 1/2- inch biscuit cutter, cut outas many scones as you can and lay them on a nonstick bakingsheet. Gather the remaining dough together lightly to cut outmore scones—just don't knead the dough too much.
Ingredients you will need
BiscuitsBiscuits
DoughDough
6
Bake the scones for about 12 minutes, or until lightlybrowned.
Equipment you will use
OvenOven
7
Let the scones cool slightly on the baking sheet(about 20 minutes) before glazing them.
Equipment you will use
Baking SheetBaking Sheet
1
Place the butter, brown sugar, lemon juice, and salt in asaucepan over medium heat and whisk gently until themixture is smooth. Just as the mixture comes to a light boil,add the heavy cream and reduce the heat to low.
Ingredients you will need
Brown SugarBrown Sugar
Heavy CreamHeavy Cream
Lemon JuiceLemon Juice
ButterButter
SaltSalt
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WhiskWhisk
2
Whiskwell for 2 minutes, or until the glaze is thickened andsmooth; then remove the pan from the heat.
Ingredients you will need
GlazeGlaze
Equipment you will use
Frying PanFrying Pan
3
To glaze a scone, hold it by the bottom, dip the top in thewarm caramel glaze, and place it back on the baking sheet.
Ingredients you will need
CaramelCaramel
DipDip
Equipment you will use
Baking SheetBaking Sheet
4
Reprinted with permission from Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot by Haley Fox and Lauren Fox, (C) © 2010 William Morrow An Imprint of Harper
Ingredients you will need
TeaTea
5
Collins
DifficultyHard
Ready In45 m.
Servings10
Health Score4
Vegetarian
CuisinesEnglishScottishBritishEuropean
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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