Pumpkin Pie Scones

This scone recipe is based off of one of my all time favorite pumpkin pie recipes.  A pie recipe that does not require a crust.  It’s a simple yet delicious recipe.  The pumpkin flavor isn’t over powering and the tasty topping is a sweet treat with each bite.  Smelling them bake in the oven is just such a glorious aroma.  My mouth waits in anticipation each time I bake them.  To help distract you from watching the timer like I do, prep a cup of coffee or tea to enjoy with the scones.  They pair so well together.  Hope you enjoy.

I’d like to thank Betty Crocker Cookbook from the 1990’s for the delicious pie recipe.  It has been so much fun to modify and play around with this new pumpkin scone recipe.

Dry Ingredients

  • 2 cups flour (sifted)
  • 1 tbsp baking powder
  • ⅓ cup brown sugar
  • ¼ cup sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp orange peel
  • 2 tsp pumpkin pie spice
  • ⅛ tsp salt

1 stick of frozen butter grated

Wet Ingredients

  • 1 tbsp vanilla extract
  • 1 egg
  • ½ cup pumpkin puree
  • 1 tbsp honey
  • ¼ cup heavy cream
  • Cream cheese icing (4 to 6 oz whipped cream cheese, 1 to 2 cups powdered sugar, 2 tbsp soft butter)

Brown Sugar Topping

  • ¼ cup brown sugar
  • ¼ cup quick-cooking oats
  • 1 tbsp softened/melted butter

 

Instructions

  1. Preheat oven to 400 degrees
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, sift the flour, brown sugar, baking powder, sugar, cinnamon, nutmeg, orange peel, pumpkin spice and salt.   
  4. Using a cheese grater (large holes) grate one stick of frozen butter and blend it into  the mixture until it resembles coarse crumbs. 
  5. In a small bowl, whisk together the egg, heavy cream, vanilla extract, honey and pumpkin puree.  
  6. Pour the wet ingredients over the dry ingredients and mix until just combined.
  7. Carefully add in the cream cheese icing. Don’t over blend it but make sure you don’t have large sections of it.
  8. Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick.  Cut into 6 – 8 equal wedges (you can use a pizza cutter).  
  9. Arrange the wedges on your baking sheet or scone pan.    
  10. To make the topping, melt the butter carefully in a pan on the stove.  Add in the brown sugar and oats and mix well.
  11. With your fingers, press in a decent amount of the topping onto each scone.
  12. Bake for 14 to 16 minutes depending on your oven (I rotate mine after 10 to 12 minutes).
  13. Remove from the oven and allow to cool before enjoying.

What a delicious remake of an old pumpkin pie recipe into a decadent scone. Autumn is such a wonderful season.  It’s hard not to think of autumn without pumpkin.  One of my favorite pumpkin pie recipes is crust-less.  That’s right, no crust.  Instead, you cover the pie with a brown sugar topping that holds it all together, while adding a bit more sweetness.  That’s what makes these pumpkin pie scones taste even better and adds some crunch. Don’t take my word for it, try it for yourself and enjoy.

 

Katie

 

Raspberry Scones with Lemon Glaze

This scone recipe is a bit more work than the rest of my scone recipes, but it’s so worth it!  It is a refreshing treat in this Florida heat.  The lemon glaze compliments the raspberry scone so well.  It’s that sweet yet sour flavor that is just a breath of fresh air.  So if you are looking for something to heighten the taste buds, this is it!

IMG_2705

Ingredients:

Scones

2 cups flour

⅓ cup packed brown sugar

1 tbsp baking powder

¼ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ sour cream

⅓ cup raspberry curd

½ cup fresh raspberries

3 to 4 tbsp cream cheese filling

Raspberry Curd   (Do this FIRST)

6 oz raspberries

3 egg yolks

¾ cup powdered sugar

1 tbsp lemon juice

1 tsp lemon zest

8 tbsp butter (room temp and cut into chunks)

 

 

Cream Cheese Filling

2 tbsp butter (room temp)

3 oz cream cheese (room temp)

¼ tsp vanilla extract

¾ cups powdered sugar

 

 

Lemon Glaze

1 tsp Lemon extract

1 tsp Lemon Juice

1 to 2 cups Confectioners sugar

 

Instructions:

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Prep table area with a sprinkle of flour and cutting blade.
  4. Puree raspberries in a food processor.
  5. Zest 3 to 4 lemons.  

     

  6. Using a double broiler (you can use a small pot with a glass bowl like I did). Add water to the pot and put on low heat.  
  7. Combine egg yolks, lemon juice, lemon zest and pureed raspberries into the glass bowl.  Make sure to cook over low heat and whisk for 8 minutes before adding the powdered sugar and continue to whisk for a few more minutes, until thickened.  IMG_1046
  8. Remove from heat and whisk in the butter.
  9. Strain the curd filling by pushing it through the strainer into a glass bowl.  This way you have less seeds in the curd.Raspberry Curd Filling
  10. Press plastic wrap directly onto the surface of the curd so there won’t be a skin later.  Then refrigerate until it is chilled.  Raspberry Curd Filling
  11. In a large bowl, sift the flour, brown sugar, baking powder, and salt.  
  12. Using a cheese grater (large holes) grate one stick of frozen butter and blend until the mixture resembles coarse crumbs.  
  13. In a small bowl, whisk together the egg, sour cream, and raspberry curd.  
  14. Pour the wet ingredients over the dry ingredients and mix until just combined.
  15. Sprinkle in the fresh raspberries.
  16. To make the cream cheese filling, whip together room temp butter, whipped cream cheese, vanilla extract and confectioners sugar using a hand held unit.
  17. Carefully add in the cream cheese filling. Gently fold and spread the raspberries and cream cheese filling throughout the ingredients. Don’t over blend it but make sure you don’t have large sections of it.
  18. Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick.  Cut into 6 – 8 equal wedges (you can use a pizza cutter).
  19. Arrange the wedges on your baking sheet or scone pan.   
  20. Bake scones for 12 minutes and then rotate pan and bake an additional 2 to 3 mins until golden brown.
  21. While scones are baking, whip together lemon extract, lemon juice and confectioners sugar until thick but easily pour-able.
  22. Remove from the oven and allow to cool before pouring the lemon glaze over each scone.

The raspberry curd and cream cheese filling can be made ahead of time and placed in the refrigerator to make it a bit easier. Thank you for your interest in my recipe and I hope you enjoy!

Katie