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.
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Malonie Henderson
[email protected]These scones are the perfect way to warm up on a cold fall day.
Melenia Rahaman
[email protected]These scones are a bit time-consuming to make, but they're worth the effort.
Abdul Razzaq butt
[email protected]I'm not a baker, but these scones were easy to make. I'm definitely going to try more recipes from this website.
Ajratun Huria
[email protected]These scones are the perfect addition to any fall brunch or tea party.
Ibro Vaxeer
[email protected]I added a glaze to the scones after they cooled. It made them even more delicious.
Christy Draghetti
[email protected]These scones are a bit too sweet for my taste. I'll reduce the amount of sugar next time.
Rs Dd
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the walnuts. The scones were still delicious.
Lesego Manyama
[email protected]I followed the recipe exactly, but my scones came out dry. I'm not sure what went wrong.
Renee Carr
[email protected]These scones are a bit more dense than I expected, but they're still very tasty.
Mr MS
[email protected]I'm not a huge fan of pumpkin, but these scones were surprisingly good. The pumpkin flavor was subtle and not overpowering.
Fanily Lee
[email protected]These scones are a great way to use up leftover pumpkin puree. They're also a great make-ahead breakfast or snack.
Keshab Bist
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The scones were absolutely delicious.
Meh Moh
[email protected]These scones are the perfect fall treat. They're warm, comforting and full of pumpkin spice flavor.
Aigoro 1 Olami
[email protected]I've made these scones several times now and they're always perfect. The recipe is easy to follow and the scones always turn out delicious.
Blaz Cramp
[email protected]These scones were a hit at my tea party! They were light, fluffy, and full of pumpkin flavor. My guests couldn't get enough of them.