Pumpkin Fruit Scones Recipes

DELICIOUS PUMPKIN SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly flour a baking sheet.
• Combine butter and brown sugar in a large bowl; beat using an electric mixer until smooth and creamy. Add egg and mix until well combined. Add mashed pumpkin and mix.
• Combine flour, baking powder, and salt in a small bowl. Add to pumpkin mixture and mix dough well.
• Turn dough out onto a lightly floured work surface; knead until smooth and satiny, 4 to 5 minutes. Add milk if dough is too thick. Mix in golden raisins. Pat dough into an 8-inch round about 1/2-inch thick.
• Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the prepared baking sheet, leaving at least a 1/2-inch space between each.
• Bake in preheated oven until tops are light brown and crusty, 10 to 15 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

PUMPKIN SCONES

Steps:

• Preheat oven to 240°C/475°F. Lightly grease two 20cm (8-inch) round cake pans.
• Beat butter and sugar in small bowlwithelectricmixeruntillight and fluffy; gradually beat in egg. Transfer mixture to large bowl.
• Stir in pumpkin, then dry ingredients and enough milk to make a soft sticky dough. Knead dough quickly and lightly on floured surface until smooth.
• Press dough out evenly to 2cm (¾-inch)thickness.Dip5cm(2-inch) round cutter into flour; cut as many rounds as you can from the piece of dough.
• Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting out of dough. Place rounds in pan; brush tops with a little extra milk.
• Bake scones about 15 minutes.

MOIST PUMPKIN SCONES

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.

PUMPKIN SPICE SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour in a bowl and coarsely grate in the butter (dipping the butter into the flour can make it easier to grate; do this as often as you need). Use a butter knife to stir the butter into the flour, then mix in the sugar and spice.
• Add the pumpkin and 80ml milk to the flour mixture and quickly stir everything together. Add more milk if you need to.
• Tip the mixture onto a floured surface and lightly bring together with your hands a couple of times. Roll out until 4cm thick and stamp out rounds with a 7cm cutter. Re-shape the trimmings until all the dough has been used. Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for 10-12 mins until risen and lightly browned.

PUMPKIN FRUIT SCONES

Steps:

• Boil or steam 1 cup pumpkin and mash it.
• Set aside to cool.
• Preheat oven to 200°C.
• Lightly flour a heavy baking sheet and set aside.
• Place flour, sugar, baking powder, bicarb soda and salt in a food processor and whiz to mix thoroughly.
• Add the butter& process until the mixture resembles coarse breadcrumbs.
• (Mixing can also be done by hand by rubbing in butter with flour).
• Transfer mix to large bowl.
• Add the cherries, or fruit of choice and toss to mix.
• Make well in the center.
• Whisk together pumpkin& buttermilk and pour into the well.
• Stir mix very lightly with a fork until thoroughly moistened.
• Turn out onto floured surface, knead a few times to just combine.
• Pat into a 3cm think round, dip a scone cutter or small glass into flour and cut out scones.
• Place fairly close together on baking sheet, brush with milk for a dull glaze or egg yolk mix for shine.
• Bake for 12-20 minutes (allows for different oven temperaments).
• Remove from oven.
• wrap in a tea towel for five minutes.
• Serve hot with butter, or go the full hog and use your favourite jam topped with a dollop of cream.

LOW-FAT PUMPKIN SCONES

Steps:

• Preheat oven to 220°C.
• Cream butter and sugar together.
• In a large bowl, place flour and salt.
• Add the egg, pumpkin, creamed butter and sugar and milk to dry mixture and mix with a wooden spoon until just combined.
• Depending on the wetness of the mixture, you may need to add a little more milk.
• Lightly grease muffin tray with canola spray and spoon mixture into tray.
• Bake at 220C for 10-15 mins, or until tops of muffins spring back when lightly touched.