Spicy Scones Recipes

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SPICY PUMPKIN SCONES



Spicy Pumpkin Scones image

Not sure where the recipe originated, but these spicy pumpkin scones are a perfect fit for cool autumn mornings. Best served hot, but can be served cold as well.

Provided by chickadee

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
½ cup white sugar, divided
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
5 tablespoons butter, divided
1 large egg
½ cup pumpkin puree
¼ cup sour cream
½ teaspoon ground ginger

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine flour, 7 tablespoons sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
  • Beat egg using a whisk in a bowl. Add pumpkin, sour cream, and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.
  • Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9x6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally, making 12 triangles.
  • Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, 10 to 12 minutes.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 25.7 g, Cholesterol 30.3 mg, Fat 6.5 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 298.1 mg, Sugar 8.8 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

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