Food recipes
Pumpkin Scones from Alice's Tea Cup
Pumpkin Scones from Alice's Tea Cup Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate sal...
Pumpkin Scones from Alice's Tea Cup
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
spices, cinnamon, ground
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
vanilla extract
butter, without salt
sugars, brown
lemon juice, raw
salt, table
cream, fluid, heavy whipping
Directions:
Preheat oven to 425F.
In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well.
Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead!
Turn the mixture onto a floured surface and gather the dough together.
Gently pat the dough to make adisk about 1 1/2" thick.
Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much.
Bake the scones for about 12 minutes, or until lightly browned.
Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt, in a saucepan over medium heat, and whisk gently, until the mixture is smooth; then remove pan from heat.
To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
spices, cinnamon, ground
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
vanilla extract
butter, without salt
sugars, brown
lemon juice, raw
salt, table
cream, fluid, heavy whipping
Directions:
Preheat oven to 425F.
In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well.
Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead!
Turn the mixture onto a floured surface and gather the dough together.
Gently pat the dough to make adisk about 1 1/2" thick.
Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much.
Bake the scones for about 12 minutes, or until lightly browned.
Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt, in a saucepan over medium heat, and whisk gently, until the mixture is smooth; then remove pan from heat.
To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.