How To make Curried Pumpkin and Ginger Scones
3 Cups King Arthur Unbleached All-Purpose Flour
1 Tablespoon baking powder
1/2 Teaspoon baking soda
3/4 Teaspoon salt
1/2 Cup crystallized ginger -- chopped
1/2 Teaspoon curry powder
1/4 Teaspoon turmeric (optional, for color)
5 Tablespoons sugar
1 Stick cold butter
cut into eight pieces 1/2 Cup cooked, pur
How To make Curried Pumpkin and Ginger Scones's Videos
Pumpkin Spice Scones | Vegan Recipe by Mary's Test Kitchen
These super easy to make pumpkin scones are soft, flaky, with a bit of a crusty bottom and really delicious. They are just barely sweet with a nice balance of pumpkin spice making them great for a weekend or holiday breakfast or brunch.
Links mentioned:
Pumpkin Cinnamon Rolls:
Vegan Milk Bread:
Red Bean Steamed Buns:
Scallion Pancakes:
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Pumpkin Spice Scones
Printable recipe:
Makes 1 dozen
INGREDIENTS (US)
Wet:
1/2 cup pumpkin puree
1/2 cup soy milk (or your choice)
1 teaspoon apple cider vinegar
Dry:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/8 teaspoon salt
Pumpkin Spice Blend:
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon ginger
1/8 teaspoon cloves
pinch nutmeg
1/2 cup solid fat (such as vegan butter, shortening, or refined coconut oil)
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INGREDIENTS (Metric)
Wet:
120ml pumpkin puree
120ml soy milk (or your choice)
5 ml apple cider vinegar
Dry:
250g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/8 teaspoon salt
Pumpkin Spice Blend:
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon ginger
1/8 teaspoon cloves
pinch nutmeg
120ml solid fat (such as vegan butter, shortening, or refined coconut oil)
DIRECTIONS
Preheat oven to 400F or 205C. For best results, chill mixing bowl, pastry cutter, and ingredients.
Combine the vegan milk and apple cider vinegar in a cup. The vinegar will react to the milk to thicken it. Add the pumpkin puree and mix until smooth. Set the cup to chill in the fridge while you mix the dry ingredients.
In your chilled mixing bowl, combine the dry ingredients and stir well. Add the solid fat and cut it into the flour until the pieces are about pea sized.
Add the chilled pumpkin mixture to the dry ingredients. Use a spoon or spatula to gently combine the wet with dry until the liquid has been absorbed and dough starts to form.
Turn the bowl out on to a lightly floured surface. The dough will be in bits and pieces at this point. Use your hands to cup the sides of the dough pile, fold over the top and press down. Repeat several times until the dough pile becomes a cohesive mound.
Roll out the dough into a rectangle shape, about 1 thick (2.5cm). Cut into desired shapes and transfer to a parchment lined baking sheet.
Bake in your preheated oven for 10-12 minutes. Enjoy!
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Easy PUMPKIN SCONES with Vanilla Icing | Olga in the Kitchen
Pumpkin Scones: crumbly, crispy, moist on the inside and topped with delicious icing for the extra sweetness. The cinnamon, nutmeg, cloves and ginger spice the dough and the drizzled icing on top take their flavor over the top. Autumn is in the air!!
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#olgainthekitchen #recipes #scones
3 PUMPKIN RECIPES YOU NEED THIS AUTUMN ???? QUICK, EASY & DELICIOUS | SAMMY BLUNDERFIELD
I am fully embracing autumn this year and what better way than some delicious pumpkin recipes!
Enjoy!
Lots of love
Sammy xx
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Instagram: @sammyblunderfield
Instagram: @foiledtrilogy
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Vegan Pumpkin Ginger Scones : Healthy Vegan Recipes
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Vegan pumpkin ginger scones require you to begin by very carefully cutting your pumpkin in half. Make vegan pumpkin ginger scones with help from a published cookbook author in this free video clip.
Expert: Bryan Au
Contact: RawInTenMinutes.com
Bio: Bryan Au's RAW STAR Recipe book just won the #1 Best Vegetarian/Vegan Cookbook in the USA Award 2012 by The Gourmand World Cookbook Awards.
Filmmaker: Taner Tumkaya
Series Description: Eating healthy vegan meals doesn't have to be difficult, time consuming or even expensive. Learn how to expertly prepare healthy vegan recipes at home with help from a published cookbook author in this free video series.
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.
Ginger Cookies and Pumpkin Scones served with Apple Chutney - VividJoy
#gingercookies #pumpkinscones #applechutney
I am making cookies and savoury scones for afternoon tea. It's served with Apple chutney.
0.30 – Ginger Cookies
4.33 – Apple Chutney
9.15 – Pumpkin Scones
Ingredients for Ginger Cookies:
Fresh Ginger (8-10 cm)
Butter – 250g
Brown Sugar – I cup
White Sugar – 1 cup
Eggs - 2
Plain Flour – 4 cups
Backing powder – 4 teaspoons
Honey – 2 tablespoons
Vanilla – 2 teaspoons
Salt- Pinch (optional)
Ingredients for Apple Chutney:
Large Apples - 3
Half of an Onion
Garlic Cloves (finely chopped) - 3
Crushed Ginger - 1 teaspoon
Curry leaves (optional)
Cinnamon Stick - 1cm
Cloves – ¾
Cardamom (freshly ground) - 1/2 teaspoon
Chilli Powder – 1/2 teaspoon
Sri Lankan Curry Powder - 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Coconut Oil – 2 teaspoons
Sugar – ½ cup
Water – ½ cup
Ingredients for Pumpkin Scones:
Pumpkin - 500g
Plain Flour – 500g
Butter – 150g
Backing Powder – 5 teaspoons
Sugar - 2 tablespoons
Cumin - 1 teaspoon (optional)
Milk - Splash
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