Pumpkin Scones - The Aubergine Chef Recipe Video

Super easy recipe this week everyone - but it's very delicious! Try serving these pumpkin scones with a nice warm cup of apple cider. Or how about chai tea for a sophisticated spin?

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelMedium
Health IndexAverageServings32
CuisineCourse
TasteMethod
DishSpeciality
VegetarianMain Ingredient

Ingredients

 All purpose flour638 Gram
 Granulated sugar12 Ounce
 Baking powder1 Ounce
 Salt6 Gram
 Pumpkin pie spice4 Gram
 Heavy cream3 Ounce
 Eggs2 Medium
 Pumpkin puree9 Ounce
 Unsalted butter6 Ounce, cubed and chilled
 Whole pumpkin seeds5 Ounce, toasted (Optional)
For glaze
 Milk2 Ounce
 Powdered sugar8 Ounce

Nutrition Facts

Serving size

Calories 218 Calories from Fat 59

% Daily Value*

Total Fat 7 g10.3%

Saturated Fat 3.7 g18.4%

Trans Fat 0 g

Cholesterol 26.9 mg

Sodium 150.4 mg6.3%

Total Carbohydrates 36 g12.1%

Dietary Fiber 0.79 g3.2%

Sugars 17.9 g

Protein 3 g7%

Vitamin A 28.6% Vitamin C 0.66%

Calcium 8% Iron 7.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 375°F.
2. In a mixer bowl, place together flour, baking powder, pumpkin spice, sugar and salt.

MAKING
3. Using the paddle attachment, mix the flour mixture well together.
4. Add cubed butter to the mixer bowl and blend it until it resembles coarse sand.
5. Add pumpkin puree and mix it a low speed until mixed well.
6. Add in the pumpkin seeds and mix until it combines.
7. Remove the mixer bowl, and lightly knead the dough to combine the dry ingredients settled at the bottom.
8. On a clean working table, dust little flour and place the dough, shape it into a log and divide it into 8 equal pieces.
9. Shape each dough piece into small round disc, and cut each disc into 4 quarters.
10. Place the dough quarters in a parchment lined baking tray and bake for about 14 minutes.
11. Remove the scones from oven and allow to cool in the baking tray.

FINALIZING
12. In a bowl mix together milk and powdered sugar until well combined.
13. Fill a piping bag with the above mixture.

SERVING
14. Drizzle the glaze over the scones and serve.

TIPS
The dough discs can be wrapped in plastic film, stored and used as needed.
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