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    You are in: Home / Recipes / Pumpkin Scones from Alice's Tea Cup Recipe
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    Pumpkin Scones from Alice's Tea Cup

    Pumpkin Scones from Alice's Tea Cup. Photo by thehappymouth

    1/1 Photo of Pumpkin Scones from Alice's Tea Cup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Katzen's Note:

    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!

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    Ingredients:

    Serves: 10-12

    Yield:

    scones

    Units: US | Metric

    Caramel Glaze

    Directions:

    1. 1
      Preheat oven to 425°F.
    2. 2
      In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
    3. 3
      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.
    4. 4
      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!
    5. 5
      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.
    6. 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. 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; then remove pan from heat.
    8. 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.

    Ratings & Reviews:

    • on June 23, 2011

      15

      Same here I tried these after the gluten free ones. I couldn't cut through them. They weren't thick in texture like a scone

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2011

      35

      I made the scones exactly as directed, all the way until it was time to load them on the tray. The pastry dough was more like cake batter than pastry dough. I wasn't able to cut them into any definite shapes, so I plopped 3" globs on the tray and flattened them a little bit. So they turned out more like small cakes than scones. Good flavor, but they didn't turn out as scones! Thank you for the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2011

      55

      Great tasting scones, especially with that wonderful glaze! When making them I did use the full measures of the spices & absolutely loved the great, very flavorful combo they made! Thanks for sharing this great KEEPER of a recipe! [Tagged & made in Please Review My Recipe]

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Scones from Alice's Tea Cup

    Serving Size: 1 (149 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 601.5
     
    Calories from Fat 323
    53%
    Total Fat 35.9 g
    55%
    Saturated Fat 22.5 g
    112%
    Cholesterol 97.4 mg
    32%
    Sodium 434.7 mg
    18%
    Total Carbohydrate 65.2 g
    21%
    Dietary Fiber 3.7 g
    14%
    Sugars 30.8 g
    123%
    Protein 6.0 g
    12%

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