How to Make Potato Scones Scotland

Pumpkin Ginger Scones

In scotland, they are cooked on a griddle and served with breakfast.

Recipe Summary Pumpkin Ginger Scones

Buttery sweet, spiced pumpkin scones with a sweet and spicy ginger icing drizzled over. Huge hit with the family.

Ingredients | Potato Scones Scotland

2 cups all-purpose flour

⅓ cup brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon pumpkin pie spice

¼ teaspoon salt

⅛ teaspoon ground nutmeg

½ cup unsalted butter, cut into pieces

⅓ cup raisins (Optional)

¼ cup chopped toasted pecans (Optional)

½ cup pure pumpkin puree

⅓ cup buttermilk, or more as needed

1 teaspoon pure vanilla extract

1 large egg

1 tablespoon milk

1 tablespoon coarse sugar, or as needed

½ cup powdered sugar, or as needed

2 tablespoons milk

1 tablespoon molasses

½ teaspoon ground ginger

⅛ teaspoon ground cinnamon

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.

Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.

Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.

Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.

Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.

While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.

You can add extra cinnamon, nutmeg, and ginger to taste instead of using pumpkin pie spice. You can also use half-and-half instead of milk.

Make sure to use pure canned pumpkin, not pumpkin pie mix, and make sure there are no spices or sugar added.

Info | Potato Scones Scotland

prep: 30 mins cook: 25 mins additional: 5 mins total: 1 hr Servings: 8 Yield: 8 scones

TAG : Pumpkin Ginger Scones

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