Light Pumpkin Oat Scones Recipes

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PUMPKIN-OAT SCONES



Pumpkin-Oat Scones image

A new fall favorite in our house, adapted from both an oat scone recipe and one for pumpkin scones similar to that from a well-known coffee shop. I'm not sure if quick-cooking oats would work; try them at your own risk! If you have Penzeys® Baking Spice, I like to add 1 teaspoon of that and also use a pinch in the icing.

Provided by MattsWife

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 50m

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
6 tablespoons cold butter
¾ cup pumpkin puree
2 tablespoons cold milk
1 large egg
½ teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk, or as needed
1 pinch ground ginger
1 dash ground cinnamon, or to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Whisk the flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.
  • Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a non-stick baking sheet. Leave about 2 inches between the rounds. Cut rounds into sixths with a butter knife, but do not separate the wedges.
  • Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.
  • While the scones cool, mix the confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin the frosting as needed. Pour the frosting into a sealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zigzag fashion. The icing will harden as it cools.

Nutrition Facts : Calories 208.2 calories, Carbohydrate 32.7 g, Cholesterol 31.1 mg, Fat 7.1 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 4 g, Sodium 305.3 mg, Sugar 10.7 g

PUMPKIN-GINGER OAT SCONES



Pumpkin-Ginger Oat Scones image

Pumpkin purée softens oats in this hearty mix. Together, they give scones a lasting richness that doesn't dry out, while more oats sprinkled on top give the crust a nutty crunch. Bits of candied ginger dot the scones, each delivering a hit of chewy heat that livens up pumpkin's mild sweetness.

Provided by Genevieve Ko

Time 45m

Yield 12 scones

Number Of Ingredients 10

2 1/4 cups/290 grams all-purpose flour, plus more for sprinkling
1/2 cup/50 grams old-fashioned oats, plus more for sprinkling
1/2 cup/100 grams sugar
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup/115 grams cold unsalted butter, cut into thin slices
3/4 cup/90 grams finely chopped crystallized ginger
3/4 cup/170 grams canned pumpkin purée
2 large eggs

Steps:

  • In a large bowl, whisk the flour, oats, sugar, baking powder, salt and spice.
  • Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form and some peanut-size pieces remain. Toss in the ginger until evenly coated.
  • In a medium bowl, whisk the pumpkin and eggs until smooth. Add to the dry ingredients and mix with a fork until no dry bits remain and mixture forms a mass.
  • Line a large baking sheet with parchment paper and lightly flour. Divide the dough mass into two even pieces in the bowl and dump each piece onto the prepared sheet on opposite sides. Dampen your hands and press each piece into 3/4-inch-thick rounds (about 6 inches in diameter). Refrigerate or freeze until stiff.
  • Heat oven to 425 degrees. When the oven is ready, take out the dough and cut each round into 6 even wedges using a sharp knife or bench scraper. Nudge the wedges about 1 inch apart. Sprinkle the tops with oats.
  • Bake until golden brown and firm when gently pressed, 20 to 22 minutes. To see if they're cooked through, tear one open immediately to make sure there's no wetness in the center. If there is, return the pan to the oven for a few minutes.
  • Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 181 milligrams, Sugar 15 grams, TransFat 0 grams

PUMPKIN OATMEAL SCONES



Pumpkin Oatmeal Scones image

In looking for a recipe for scones that combined pumpkin and oats, I was surprised at how few I found. Since I have an extreme distaste for recipes that use just part of a can of anything, I made sure mine would use up the whole can of pumpkin. This one is lightly sweet, moist, and still pretty light. My kids love them. Enjoy them warm from the oven or freeze them and take them to work to enjoy with your morning coffee.

Provided by Mary Kay Jurovcik

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 15

1 cup all-purpose flour
1 cup whole wheat flour
1 cup old-fashioned oats
½ cup wheat germ
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
6 tablespoons cold butter
1 (15 ounce) can 100% pure pumpkin puree
1 cup milk
½ cup brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 tablespoons raw sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
  • Mix flours, oats, wheat germ, baking powder, cinnamon, salt, and nutmeg together in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse sand.
  • Combine pumpkin, milk, brown sugar, egg, and vanilla extract in a small bowl. Add to the flour mixture and mix until dough is moistened and just combined.
  • Divide dough evenly between the prepared baking sheets. Flatten into 8-inch circles 1/2- to 3/4-inch high. Score each circle into 6 wedges with a butter knife. Sprinkle with raw sugar.
  • Bake in the preheated oven until edges are lightly browned, 14 to 17 minutes. Be careful not to overbake. Cool on the cookie sheets for 10 minutes. Serve warm.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 37.6 g, Cholesterol 32.4 mg, Fat 7.9 g, Fiber 4 g, Protein 6.1 g, SaturatedFat 4.3 g, Sodium 326.5 mg, Sugar 13.2 g

PUMPKIN SPICE SCONES



Pumpkin Spice Scones image

Delicious pumpkin spice scones with yummy frosting.

Provided by Mmmmm...food!

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 6

Number Of Ingredients 20

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground ginger
6 tablespoons cold unsalted butter, cut into small pieces
½ cup pumpkin puree
7 tablespoons light brown sugar, packed
3 tablespoons heavy cream
1 large egg
1 cup confectioners' sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch ground allspice
1 pinch ground ginger
1 pinch ground cloves

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
  • Combine flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, and ginger in a large bowl. Mix butter into the flour mixture with your hands until it resembles coarse bread crumbs.
  • Combine pumpkin, brown sugar, cream, and egg in a medium bowl with a whisk. Fold into flour mixture with a large spoon until the dry bits at the bottom of the bowl have been incorporated.
  • Pat the mixture into a ball with your hands and turn out onto a lightly floured surface. Continue to shape into a ball; gently press down and out, forming the dough into a flattened circle, about 1 to 1 1/2 inches thick. If the edges start to crack, just place the palm of your hand against the edge and gently press the dough back in.
  • Dust a large, sharp knife with flour and cut the dough into 6 triangles. Slide the knife under each to help you lift and transfer them to the prepared baking sheet.
  • Bake in the preheated oven until scones begin to turn light brown in color, 12 to 16 minutes. Place on a wire rack to cool.
  • While scones are cooling, mix confectioners' sugar, milk, cinnamon, nutmeg, allspice, ginger, and cloves for glaze together in a small bowl. Drizzle over scones while they are still warm.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 71.8 g, Cholesterol 72.1 mg, Fat 15.8 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 9.5 g, Sodium 616.4 mg, Sugar 37 g

MOIST PUMPKIN SCONES



Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

Steps:

  • In a large bowl, combine the first 7 ingredients. 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. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN GINGER SCONES



Pumpkin Ginger Scones image

Buttery sweet, spiced pumpkin scones with a sweet and spicy ginger icing drizzled over. Huge hit with the family.

Provided by Sandi R.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h

Yield 8

Number Of Ingredients 23

2 cups all-purpose flour
⅓ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
⅛ teaspoon ground nutmeg
½ cup unsalted butter, cut into pieces
⅓ cup raisins
¼ cup chopped toasted pecans
½ cup pure pumpkin puree
⅓ cup buttermilk, or more as needed
1 teaspoon pure vanilla extract
1 large egg
1 tablespoon milk
1 tablespoon coarse sugar, or as needed
½ cup powdered sugar, or as needed
2 tablespoons milk
1 tablespoon molasses
½ teaspoon ground ginger
⅛ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.
  • Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.
  • Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.
  • Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.
  • Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.
  • While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.

Nutrition Facts : Calories 363 calories, Carbohydrate 52.7 g, Cholesterol 54.6 mg, Fat 15.2 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 7.9 g, Sodium 277.7 mg, Sugar 25.2 g

LIGHT PUMPKIN-OAT SCONES



Light Pumpkin-Oat Scones image

Make and share this Light Pumpkin-Oat Scones recipe from Food.com.

Provided by Lightlove

Categories     Scones

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup canned pumpkin
1/4 cup fat free sour cream
1/4 teaspoon vanilla extract
3/4 cup flour
1/3 cup oatmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons reduced fat margarine
1 teaspoon nonfat milk
1 teaspoon sugar substitute

Steps:

  • # Preheat oven to 400 degrees.
  • # Prepare baking sheet by sparying lightly with cooking spray.
  • # In a large bowl, combine the the flour,oatmeal, sugar, baking powder, baking soda and salt.
  • # Cut in the margarine until the mixture resembles course meal.
  • # Add the pumpkin, vanilla and yogurt into the flour mixture and mix thoroughly.
  • # Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
  • # Place the dough ball on the baking sheet and spread out into disk.
  • Cut into 6 wedges.
  • # Bake the scones 20 - 22 minutes.

Nutrition Facts : Calories 131.4, Fat 2.6, SaturatedFat 0.5, Cholesterol 1, Sodium 390.9, Carbohydrate 24.2, Fiber 1.8, Sugar 6.6, Protein 3.2

LIGHT CRANBERRY OAT SCONES



Light Cranberry Oat Scones image

Make and share this Light Cranberry Oat Scones recipe from Food.com.

Provided by Charlotte J

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1 cup quick-cooking oats
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons orange peel
1/4 cup butter or 1/4 cup margarine
1/2 cup skim milk
1/4 cup nonfat plain yogurt
1/4 cup real egg substitute
3/4 cup craisins dried sweetened cranberries, Ocean Spray
2 tablespoons brown sugar (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Combine first six ingredients in a medium mixing bowl.
  • Work butter or margarine into dry ingredients until batter is the size of small peas, using a pastry blender or fork.
  • Combine milk, yogurt, and egg substitute in a small mixing bowl.
  • Add to dry ingredients, mixing thoroughly.
  • Stir in sweetened dried cranberries.
  • Spread batter into a 9-inch circle on an ungreased cookie sheet.
  • Sprinkle top of scones with brown sugar.
  • Cut into 8 wedges.
  • Bake 30 to 35 minutes or until golden brown.
  • Remove scones from oven and re-cut edges.

Nutrition Facts : Calories 252, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.8, Sodium 307, Carbohydrate 42, Fiber 2.3, Sugar 14.4, Protein 6.1

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