Spiced Pumpkin Scones I Made It Ii

Spiced Pumpkin Scones

eastcoaster 7 years ago

Made these this morning, first time i ever made scones. Mine turned out a bit dense but i could over mixed.Delicious dunked in a cup of tea.
Made for the Pumpkin Challenge Oct.10/2016
Review on recipe. Thank you Cosmicmother..
Spiced Pumpkin Scones

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bakerme 7 years ago said:

Those look good, Manella!

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eastcoaster 7 years ago said:

They are Bakerme:)))

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Cosmicmother 7 years ago said:

Oh wow, that was quick! :D
Thanks for making them Manella! I can't believe you haven't made scones before! They should be light and flaky, like a biscuit. It can become dense if the dough was over mixed or over kneaded. I should clarify that in the directions, sorry!
I guess from making them so much I just know by the feel of the dough, if it's soft and spongy it's perfect. But if it feels tight and elastic, it's been over worked. The pumpkin scones can be the hardest because it depends on the moisture of the pumpkin and flour as to how much or little milk to use.
Were they baked all the way through? I've only tested the recipe in one of my ovens, I should of tested it in my other two ovens. I'm making another batch today with dried cranberries. I'll try my other oven and see if the time is the same. I did try it at 400F for 18 minutes, and it cooked through but they were more soft and cake like, which others might like better.
Thanks again for making them Manella! :)

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bakerme 7 years ago said:

Cosmicmom, can these be made in the traditional rounds instead of wedges?

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eastcoaster 7 years ago said:

Cosmicmother, sorry i forgot to add that they took 20 min. and yes they were cooked through. I was looking for something different for breakfast, glad you posted these...

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Cosmicmother 7 years ago said:

You could make rounds Bakerme, I just wouldn't roll them with a rolling pin rather pat the dough to a 1" thick circle or rectangle and use biscuit cutters. The reminder of the dough, if reworked can become tougher and chewier though--so I prefer to just shape and cut into the small wedges. :)
Thanks for letting me know the bake time Manella! Hopefully they weren't too crispy on the tops. I forgot you're also in a much more humid place then me, that probably makes a slight difference as well.

**Just tested them in my smaller, second oven and they took 17 minutes. 15 minutes in my main oven. So I changed the directions to say 15-17 minutes, but it may take up to 20 mins :)

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NadineM 7 years ago said:

This really looks good. I think that it will go great with the stew I am doing for dinner Thursday night. Thank you for posting this recipe Cosmicmother and thank you manella for point it out.

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bakerme 7 years ago said:

Thanks, Cosmicmom. I never did get the hang of using a rolling pin to roll out biscuit and scone dough, and prefer gently patting it out with my hand.

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mommyluvs2cook 7 years ago said:

I've made scones before twice and they came out dense, so it's good to know now that they can be over mixed :\ I bookmarked these, love that they have a glaze as most scones I've seen don't :)

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Cosmicmother 7 years ago said:

My first few attempts at making them were dense too, same with biscuits. I'd sometimes end up with hockey pucks instead of biscuits, lol ;) Now I just barely bring the dough together to avoid the dreaded elasticy dough. I guess it takes practise, as now they're my favorite thing to make :)

*Tip* if you think you overworked the dough. Wrap it in plastic and leave it in the fridge for 30 minutes or more. That should help the gluten relax again before baking.

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mommyluvs2cook 7 years ago said:

Great tip!! Thanks :)

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bakerme 7 years ago said:

Interesting tip, Cosmicmom. Thanks!

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DIZ3 7 years ago said:

These look really good and perfect for the holidays! I've tried scones twice. Once homemade and once from a box. Both failed miserably! lol! Great tips Cosmicmother! Good to know you work them like biscuits. It took me many, many years to make perfect biscuits and I learned that I was over working the dough. Kneading has a double meaning. As a bread maker, to me it means "work" the dough. With biscuits, it means you use your finger tips to delicately pull it together just enough so it holds together so you can roll it.

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LindsayB 7 years ago said:

Oh my gosh those look great! I have a recipe for cranberry scones and you are right about getting hang of feel of the dough. I think transitional scones are dry but the ones I make aren't. This looks similar to mine. Need to try asap!

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Karen_B 7 years ago said:

These look fantastic Cosmicmother!

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mommyluvs2cook 7 years ago said:

These have completely changed my mind on scones being dry! These were so flaky and moist, but not in a cake-y way. I followed your directions Shona and did not over work the dough. It was still a little floury when I patted it into the round circle, but I left it alone, not wanting to change the texture and mess with it too much. Turned out Perfect and I LOVED them, and my husband and kiddos will try them in the morning, as they all got home at dinner time then it was time for bed, but I know they will love them :) :) Next time I will try them with the cranberries and walnuts, can't wait!
Added my pics. to the recipe.
10/20/16

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