This recipe for Sourdough Cherry Almond Scones is so delicious, my husband requests that I make them often. He loves drizzling the excess icing over his, and I have to admit, it’s pretty yummy. The dried cherries and almonds compliment the sourdough and give the …
Search Results: scones
These Raspberry Vanilla Scones with Almonds are sweet for a Valentine’s Day Tea Party or Mother’s Day Brunch. Loaded with raspberries and sweetened with a delightful vanilla icing, they are perfect with a cup of hot tea or coffee.
This recipe for Orange Cream Scones with Currants is an adaptation of my English Scone recipe that is very similar, and yet I have been turning to this recipe more and more this past year. My daughters love the light orange flavor, and I do too! Continue reading Orange Cream Scones with Currants
My husband likes fresh apple cider for his morning juice, and I use it in many of my baked recipes, such as these Apple Cider Scones, which not only have fresh cider, but also large chunks of apples. So yummy!
Pumpkin isn’t necessarily my “favorite” ingredient, but these Pumpkin Walnut Scones are wonderfully delicious. Lightly sweet and crunchy with the perfect amount of pumpkin. Our family loves them!
(This recipe modified with new pictures on 11/29/21)
The pumpkin puree makes them so moist and tender, they practically melt in your mouth. And then there’s the cream cheese icing. So yummy! These scones are the perfect addition to a fall tea party.
Ingredients Needed to Make Pumpkin Walnut Scones
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- pumpkin puree
- half and half cream
- large egg
- English walnuts
Ingredients To Make the Cream Cheese Icing
- powdered sugar
- cream cheese
- whole milk
- vanilla extract
Instructions for this Recipe
Preheat oven to 400 degrees. Gather your ingredients so that you have everything at hand. Chop the English walnuts. I like to use a food chopper for this job, but you could also use a cutting board and knife.
In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, ginger, nutmeg, cloves, and baking soda.
Using a pastry blending fork or your fingers, cut in butter until mixture is crumbly. Add pumpkin puree, half and half cream, 1 large egg, and chopped English walnuts. Stir into flour mixture and work together until completely mixed.
Pat out onto a floured surface. Cut into eight pieces and place each in lightly greased scone pan. Press to form into the pan.
If you don’t have a scone pan, simply lay each slice on a baking sheet lined with parchment paper or a silicone baking mat.
Bake 15-20 minutes in the preheated oven until golden brown. Allow to cool for 5 minutes and remove from pan and place on a cooling rack.
To make the icing, in a small bowl, combine powdered sugar, softened cream cheese, whole milk, and vanilla extract. Whisk together until smooth and creamy.
While scones are still warm, drizzle cream cheese icing over the top of each scone.
This recipe will make 8 scones. These scones are best served warm the day they are made, but you may reheat them in a toaster oven.
Pair with your favorite tea–maybe a Pumpkin Spice Chai tea or coffee with a pumpkin creamer. I mean, if you’re going to do pumpkin, you might as well go all out!
Pumpkin Walnut Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon baking soda
- 1/2 cup butter cold
- 3/4 cup pumpkin puree
- 1/4 cup half and half cream
- 1 large egg
- 1/2 cup English walnuts chopped
Cream Cheese Icing
- 1 cup powdered sugar
- 3 oz. cream cheese softened
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- Preheat oven to 400 degrees. Gather all your ingredients and have them close at hand for use. Chop the English walnuts.
- In a medium bowl, mix together the flour, sugar, baking powder, salt, ground cinnamon, ginger, nutmeg, cloves, and baking soda.
- Using a blending fork or your fingers, cut in butter until mixture is crumbly.
- Add pumpkin puree, half and half, large egg, and chopped English walnuts. Stir into flour mixture and work together until completely mixed.
- Pat out onto a floured surface. Cut into eight pieces and place each in lightly greased scone pan. Press to form into the pan. Bake in preheated oven for 15-20 minutes until golden brown. Allow to cool for 5 minutes and remove from pan to cool on a wire rack.
To Prepare the Icing:
- In a small bowl, combine the powdered sugar, softened cream cheese, whole milk, and vanilla extract. Whisk together until smooth and creamy. While scones are still warm, drizzle cream cheese icing over tops. Makes 8 scones.
A few years ago, our daughters and I hosted an English Tea Party for our youngest daughter’s bridal shower that included traditional British foods. Below is the recipe for our English Scones and Clotted Cream. Learn more about our English Tea Bridal Shower Here.