Why do you brush scones with milk?

For best browning , brush rounds (or drop scones) with milk or cream before baking. For added crunch and flavor, top with sugar (granulated, turbinado, or sparkling) or cinnamon-sugar. Cut each round into 6 or 8 wedges; a bench knife works well here.

How many calories in a homemade pumpkin scone?

Pumpkin Scone Ave. qty per serving Ave. qty per 100g Energy 1120kJ (268Cal) 1320kJ (315Cal) Protein 6.8g 8.0g Fat - Total 6.1g 7.2g - Saturated 0.6g 0.7g 4 more rows

What is the secret to a perfect scone?

Scones are always best baked cold as it makes them rise better, and allows for the frozen butter to melt inside the scone whilst baking creating that fluffy moist texture. And of course, don't forget to pre-heat your oven up to around 208°C whilst leaving them in the fridge or freezer.

What is the secret to making scones rise?

Once you've cut out your scone shapes, flip them over and place upside down on the baking tray . This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

What not to do when making scones?

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist it.

How long should you rest scones before baking?

Always leave your scones to rest before baking. This lets the gluten in the flour rest & calm down a little. 10 minutes is ideal but if you can do longer, even better.

What type of flour is best for scones?

Use pastry flour for the lightest scones. All-purpose plus pastry flour also works, but don't omit the pastry flour. "Once you've shaped your scones, chill them before baking," Youngman says. "You can use that time to preheat the oven so the kitchen doesn't heat up while you make the dough.

What is the Queens way of scones?

That jam-first method in known as the Cornish style — versus the Devonshire style, which layers cream first. I followed the queen's lead, spreading a bit of each curd on a third of the scone, then greedily scooped the clotted cream and slathered it all over .

How does the queen do her scones?

Well, according to Darren McGrady, a former chef who worked for the Royal Family for over 10 years, the Queen prefered jam first . He tweeted: “The Queen always had home-made Balmoral jam first with clotted cream on top at Buckingham Palace garden parties in the royal tea tent and all royal tea parties.”

Who got Queen Elizabeth's scone recipe?

This recipe is traditionally said to have been sent by Queen Elizabeth II to President Eisenhower around 1960.

What is the difference between an American scone and a British scone?

American scones use much more butter than British scones, and they usually have quite a bit more sugar . The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.

Pumpkin Scones from Alice's Tea Cup Recipe

Submitted by Katzen

"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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photo by thehappymouth

Ready In:: 30mins
Ingredients:: 16
Yields:: 10-12 scones
Serves:: 10-12

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ingredients

3 cups all-purpose flour
¹⁄₃ cup sugar
¹⁄₂ teaspoon baking soda
2 ¹⁄₂ teaspoons baking powder
³⁄₄ teaspoon kosher salt
¹⁄₄ cup ginger, ground
¹⁄₄ cup cinnamon, ground
³⁄₄ cup unsalted butter, cut into 1/2-inch pieces
1 ¹⁄₄ cups buttermilk
1 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)
2 tablespoons pure vanilla extract
Caramel Glaze
1 cup unsalted butter
1 cup light brown sugar, firmly packed
¹⁄₂ teaspoon lemon juice, freshly squeezed
¹⁄₄ teaspoon kosher salt
¹⁄₃ cup heavy cream

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directions

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.

Questions & Replies

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Reviews

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

ChandraRoss
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!

Pale Rose

See Also
17 Keto Breakfast Recipes to Get You Going in the Morning
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]

Sydney Mike

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RECIPE SUBMITTED BY

Katzen

52 Followers
213 Recipes
51 Tweaks

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.

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Pumpkin Scones from Alice's Tea Cup Recipe - Food.com (2024)

ingredients

Caramel Glaze

directions

Questions & Replies

Reviews

RECIPE SUBMITTED BY

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FAQs

Why do you brush scones with milk? ›

What is the difference between an American scone and a British scone? ›

	Ave. qty per serving	Ave. qty per 100g
Energy	1120kJ (268Cal)	1320kJ (315Cal)
Protein	6.8g	8.0g
Fat - Total	6.1g	7.2g
- Saturated	0.6g	0.7g