Pumpkin Scones with Maple Glaze
Pure autumn in a bite, these scones are packed full of pumpkin flavor, flaky and delicious!
430g AP flour
18g Baking powder
2g baking soda
80 sugar
8g salt
1 tsp cinnamon
1 tsp ginger
¼ tsp nutmeg
½ tsp allspice
½ tsp cloves
(or 3 ¼ tsp pumpkin spice)
230g butter
120g cream
40g sourcream
120g Pumpkin puree
20g maple syrup
Grate the butter then stick it in the fridge. Whisk together the dries. Mix all the wet ingredients together. Mix the butter and dries together until the butter is in small chunks. Add in the wets and mix just until combined. Lay out some plastic wrap and shape the dough into a rectangle about an inch (2.5cm) thick. Chill for 2 hours in the fridge. Cut into the desired shape. Freeze for at least two hours. Brush with cream then bake at 350F/175C for 15-18 minutes or until golden brown.
For the glaze, mix together maple syrup with powdered sugar. I used 30g of p[owdered sugar and about a tablespoon of maple syrup. However you can add as much or as little maple syrup, it just depends on the consistency you’d like. Glaze once cool. Enjoy!
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How To Make Scones | Jamie Oliver | AD
Crumbly, rustic, simple fruit scones served with a dollop of clotted cream and strawberry jam. So wonderfully British, so delicious, the taste of Summer! This is a paid ad.
NB. The edit gremlins are back and somewhere along the lines the 2 eggs that should have been added with the milk are missing!! Or you can add 150ml of milk if you don't want to add eggs. Check out full recipe here.
Top tip - make an extra big batch and freeze the cut out dough. Then whenever you’re feeling peckish pop in the oven and cook until golden and warm.
For more information on the Jamie Oliver bakeware featured in this video click here:
Links from the video:
Basic Bread |
Chocolate Cake |
Lemon Sponge |
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
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How To Make Easy Pumpkin-Carrot-Curry Soup Recipe | The Wanderlust Family
The weather is getting chillier, and it's just the perfect excuse to have a big bowl of heart-warming pumpkin-carrot- curry soup.
クリーミーでポカポカ〜！かぼちゃと生姜のスープ / Pumpkin Ginger Soup
寒くなったら飲みたくなる、温かいスープ。かぼちゃと生姜を使った、濃厚でクリーミーなスープレシピをご紹介します！
体の芯から温まるほっこりスープ。ぜひ作ってみてくださいね♫
かぼちゃと生姜のスープ
4人分
材料：
ココナッツオイル 大さじ1
玉ねぎ（粗みじん切り） 1個
塩 小さじ2
にんにく（みじん切り）4片
すりおろし生姜 1片分（7cm）
ハラペーニョ（種を取ってみじん切り） 1個
シラチャーソース 小さじ2
かぼちゃピューレ 850g
野菜スープ 600ml
ココナッツミルク 380g
ライム果汁 1個
ライムの皮 1個分
ココナッツクリーム（冷やしておく） 380g
コリアンダー 40g
かぼちゃの種（ロースト） 40g
作り方：
1. 大きめの鍋にココナッツオイルを入れ、中火で熱する。玉ねぎと塩小さじ1を入れ、半透明になるなるまで10〜15分炒める。
2. にんにく、おろし生姜、ハラペーニョを加え、香りが立つまで3〜5分炒める。
3. シラチャーソース、かぼちゃピューレ、野菜スープを入れて混ぜ合わせる。蓋をして弱火で15〜20分煮込む。
4. トッピング用のコリアンダーソースを作る。冷やしたココナッツクリーム、ライムの皮、コリアンダーをハンドブレンダーかミキサーにかける。スープを盛り付けするまで冷蔵庫に入れておく。
5. スープを火からおろし、常温のココナッツミルクを混ぜ入れる。ハンドブレンダーかミキサーを使い、滑らかになるまでブレンドする。ライム汁と残りの塩小さじ1を加え、味を調える。
6. ボウル、またはくり抜いたかぼちゃにスープを注ぐ。(4)のコリアンダーソースを大さじ1、回しかける。かぼちゃの種をトッピングしたら、完成！
Pumpkin Ginger Soup
For 4 servings
Ingredients:
SOUP:
1 tablespoon coconut oil
1 medium white onion, diced
2 teaspoons kosher salt
4 cloves garlic, minced
1 fresh ginger, 3 in (7 cm) peeled and grated
1 jalapeño, seeded and minced
2 teaspoons sriracha
2 cans unsweetened pumpkin puree
2 ½ cups vegetable stock(600 mL)
1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
1 lime, juiced
⅓ cup pepitas(40 g), toasted
CILANTRO COCONUT CREAM:
1 can coconut cream, 13.5 ounce can (380 grams), chilled
1 lime, zested
1 cup fresh cilantro leaves(40 g), packed, plus more for garnish
Preparation:
1. In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10–15 minutes, until the onions are translucent and softened.
2. Add the garlic, ginger, and jalapeño. Sauté for 3–5 minutes, until fragrant and softened.
3. Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15–20 minutes, until all of the vegetables are completely broken down.
4. While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
5. Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
6. Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
Pumpkin Spice Scones! | A Fall Favorite | Copycat STARBUCKS Scones!
First time making these copycat Starbucks Pumpkin Spice Scones and they were soooo good! It's a very simple and easy recipe to follow. They didn't take vary long to make or bake! I highly recommend these yummy delicious treats!
#Starbucksscones
#pumpkinspicescones
#cookwithme
Ingredients:
2 1/4 cups all-purpose flour (scoop and level to measure)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 cup packed light-brown sugar
3 Tbsp granulated sugar
1/2 cup unsalted butter , cold and diced into 1/2-inch pieces
1/2 cup + 1 Tbsp canned pumpkin puree , chilled (don't chill in can)
3 1/2 Tbsp buttermilk
1 large egg
1 tsp vanilla extract
1 Tbsp honey
1 Tbsp half and half
Glaze
1 cup powdered sugar
2 Tbsp half and half , then more as needed
Pumpkin Icing
3/4 cup powdered sugar
1 Tbsp pumpkin puree
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1 Tbsp half and half
425 degrees for 13-15 minutes.
Music by Epidemic Sound
If Christmas Had a Flavor It Would Be These Scones
I asked everyone who tried these scones how they’d describe them, but I think my 11-year-old niece said it best: “It’s like you came up with the flavor of Christmas.”
These scones are crisp outside and tender and soft inside with a rich vanilla bean and spiced nutmeg flavor. They’re laced with the piney aroma of rosemary, and feature fruity bursts of cranberry. A simple glaze on top adds shine and sweetness for the perfect finishing touch on these pastries.
They're easy to make and you can make the dough up to 3 days ahead of time and keep it in the fridge until baking the scones.
Christmas Morning Scones are sure to become your family's new favorite holiday morning tradition.
***There is a typo at 0:16 of the video; it should say baking powder, not baking soda***
Find the full recipe on my blog: