Pumpkin Scones

Name: Pumpkin Scones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: English, Scottish, British, European
Ingredients: 3 teaspoons baking powder; 1 teaspoons baking soda; 237 milliliters firmly packed light brown sugar; 296 milliliters buttermilk; 237 milliliters canned pumpkin puree (all pumpkin, not pumpkin pie filling); 710 milliliters all-purpose flour; 59 milliliters ground cinnamon; 59 milliliters ground ginger; 118 milliliters heavy cream; 0 teaspoons kosher salt; 1 teaspoons freshly squeezed lemon juice; 79 milliliters sugar; 237 milliliters sticks unsalted butter; 2 Tbsps pure vanilla extract

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

Preheat the oven to 425°F.

Equipment you will use

Oven

In a large mixing bowl, combine the flour, sugar, bakingsoda, baking powder, salt, ginger, and cinnamon.

Ingredients you will need

Baking Powder

Cinnamon

Ginger

All Purpose Flour

Sugar

Salt

Equipment you will use

Mixing Bowl

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 Breadcrumbs

Butter

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 Extract

Canned Pumpkin

Buttermilk

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

Biscuits

Dough

Bake the scones for about 12 minutes, or until lightlybrowned.

Equipment you will use

Oven

Let the scones cool slightly on the baking sheet(about 20 minutes) before glazing them.

Equipment you will use

Baking Sheet

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 Sugar

Heavy Cream

Lemon Juice

Butter

Salt

Equipment you will use

Whisk

Whiskwell for 2 minutes, or until the glaze is thickened andsmooth; then remove the pan from the heat.

Ingredients you will need

Glaze

Equipment you will use

Frying Pan

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

Caramel

Dip

Equipment you will use

Baking Sheet

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

Tea