Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire cream or creme fraiche).
These delicious pumpkin scones are especially good in the Fall and Winter, but they can be enjoyed anytime of the year.
Check out Linda's
History of English High Tea,
English High Tea Menu, and
Afternoon Tea Recipes.
More great
Scone Recipes,
Bread Recipes,
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Pumpkin Spice Drop Scones
Recipe Type:
Scones,
Quick Bread,
Afternoon Tea and High Tea,
Pumpkin
Yields: 10 scones
Prep time: 20 min
Cook time: 15 min
Ingredients:
2 1/4 cups all-purpose
flour
1/4 cup firmly-packed light brown sugar
2 teaspoons
baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chilled unsalted butter, cut into 1/4-inch pieces
1/3 to 1/2 cup raisins
1/2 cup canned solid-packed
pumpkin*
1/3 cup milk
1
egg, beaten
3 tablespoons milk (approximate)
1 cup powdered (confectioner's) sugar
* When purchasing canned pumpkin make sure there are no spices or sugar added.
Preparation:
Preheat oven to 400 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.
In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt,
cinnamon, ginger, cloves, and nutmeg. With a pastry blender or two knives, cut
butter into flour mixture until particles are the size of small peas; stir in raisins.
In a separate bowl, whisk together pumpkin, 1/3
cup milk, and egg. Fold wet ingredients into dry ingredients. stir just until mixed.
NOTE: When making scones, work the dough quickly and do not over mix.
Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with
a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts
as sharp as possible to allow the scones to rise in layers.
Drop by heaping tablespoonfuls onto prepared baking sheet, 2 inches apart to allow for spreading, making 10 mounds. Bake 15 to 18 minutes or until golden brown.
Remove from oven, frost while still warm. Serve warm or at room temperatures.
While scones are baking, combine the 3 tablespoons milk and powdered sugar until
a thin frosting is obtained. You may need to add either more milk or powdered
sugar for the correct consistency.
Yields 10 scones.
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Freezing Scones
Courtesy of Debbie Anderson of
Victorian House Scones LLC.
Freezing baked scones:
When the scones are cool, wrap airtight and hold at room temperature for up to
one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if
frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.
Freezing unbaked scones:
When the dough is made and patted into circles or cut into 8 wedges/circle, place on a cookie sheet and place, uncovered in the freezer. It will take about an
hour for the dough to freeze firm. Once the dough is firm, put frozen scones
into a zip-lock bag and return them to the freezer.
When you are ready to
bake the scones, simply take out as many as you want to bake and let them sit on the kitchen
counter on aluminum foil or parchment paper while you preheat the oven. They
should only be allowed to thaw as long as it takes the oven to preheat.
Once the oven is preheated, place the scones onto a fresh sheet of aluminum
paper or parchment paper and bake. It will be necessary to extend the baking time by a few minutes (it
could easily add up to 4 to 5 minutes to the baking time—just add it in 2 minute increments until you are sure of your times).
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