Best 3 Pumpkin Scones From Alices Tea Cup Recipes
Are you searching for the most delectable and flavorful pumpkin scones, inspired by the enchanting world of Alice's Tea Cup? Look no further! This article will guide you in discovering the ultimate recipe that will tantalize your taste buds and transport you to a world of culinary delight. From the perfect balance of spices to the tender and moist texture, we'll explore the secrets behind creating scones that capture the essence of Alice's whimsical tea party. So, put on your apron, gather your ingredients, and let's embark on a journey to find the best pumpkin scone recipe that will make your taste buds dance with joy.
Let's cook with our recipes!
PUMPKIN SCONES FROM ALICE'S TEA CUP
These are THE pumpkin scone from Alice's Tea Cup in NY. Moist, slightly spicy, definately gooey and sweet on top - think of a pumpkin pie in a scone. These scones are best served warm, and if you're not serving them right away, reserve the glaze until just before you serve them. NOTE: The amount of cinnamon and ginger seems quite alot, but I did email and verify it; if you're not a spicy sort of person, reduce it, or if your spice house has particularly potent spices, reduce it, but this is the character for which the scones are known: they are spicy, and they are addictive!
Provided by Katzen
Categories Scones
Time 30m
Yield 10-12 scones, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- 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.
PUMPKIN SCONES
Provided by Haley Fox
Categories Brunch Bake Christmas Buffet Pumpkin Fall Butter Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 scones
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 425°F.
- 2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
- 3. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
- 4. Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Still using your hands, combine the ingredients until all the dry mixture is wet, but do not knead!
- 5. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2 inches thick. using a 3-or 3 1/2- inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones-just don't knead the dough too much.
- 6. 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.
- 7. 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. Just as the mixture comes to a light boil, add the heavy cream and reduce the heat to low. Whisk well for 2 minutes, or until the glaze is thickened and smooth; then remove the pan from the heat.
- 8. 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.
OATMEAL SCONES FROM ALICE'S TEA CUP
Whole oats make these scones special. They can be a bit crunchy in places and chewy in others, which makes for a diverse experience within one scone. They're slightly sweet, but not a dessert scone at all. From the wonderful (and highly recommended) cookbook, "Alice's Tea Cup", by Haley Fox & Lauren Fox
Provided by Katzen
Categories Scones
Time 27m
Yield 10-12 Scones, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon.
- With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add the oatmeal and stir well.
- Make a well in the centre of the dry ingredients and pour the buttermilk and vanilla into the well. Combine the ingredients until all the dry mixture is wet, but do not knead!
- Turn mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk 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 baking sheet. Gather the remaining dough together lightly to cut out more scones - just don't knead the dough too much.
- Brush the top of each scone liberally with heavy cream and sprinkle with sugar.
- Bake scones for about 12 minutes, or until lightly browned.
Tips:
- Make sure to use fresh pumpkin purée for the best flavor. You can make your own purée by roasting and mashing a pumpkin, or you can use canned pumpkin purée.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be careful not to overmix the dough. Overmixing will make the scones tough.
- If you don't have a pastry blender, you can use two forks to cut the butter into the flour.
- The scones are best served warm, but they can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These pumpkin scones are a delicious and easy-to-make fall treat. They're perfect for breakfast, brunch, or a snack. The scones are moist and fluffy, with a slightly sweet and spicy flavor. The pumpkin purée gives the scones a beautiful orange color and a rich, pumpkiny flavor. The scones are also topped with a delicious maple glaze, which adds a touch of sweetness and richness. If you're looking for a delicious and easy-to-make fall treat, these pumpkin scones are the perfect recipe for you.
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