Ini Scone Labu are easy, healthier pumpkin scones made with wholesome ingredients, no eggs, no butter, and dairy-free. They are delicious served with a maple glaze.
I love baking with pumpkin. Not only does it add a delicious taste to these scones, but it also makes the whole house smell like Autumn. These are the reasons why I go nuts with pumpkin, like I did with my Kek Pisang Labu, Biskut Oatmeal Labu Sihat, dan Gigitan Labu.
These (American) scones are super easy to make and are the perfect breakfast to celebrate fall.
Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!
Suka Resipi Ini?
Tinggalkan komen di bawah atau kunjungi kami Facebook halaman di mana saya membalas (hampir) semua komen, kami Halaman Instagram untuk inspirasi, atau kami Pinterest untuk menyimpan resipi!
Scone Labu
Ramuan
- 2 cawan Tepung Naik Sendiri - (nota 1)
- ½ cawan Labu Tulen - cold from the fridge (note 2)
- ½ cawan Kelapa krim - cold from the fridge (note 3)
- 2 sudu makan Minyak Zaitun Perisa Ringan - (nota 4)
Pilihan – disyorkan untuk perisa
- 2 sudu teh Rempah Pai Labu
- ¼ cawan gula perang - recommended if you don't glaze the scones
Maple Glazing
- ¼ cawan Sirap maple
- ½ cawan Gula serbuk
arahan
- Panaskan ketuhar hingga 400 °F (200 °C). Alas dulang pembakar besar dengan kertas parchment. Sapukan sedikit minyak pada kertas pembakar dengan semburan minyak masak. Ketepikan.
- In a large mixing bowl, add self-rising flour, pumpkin puree, cream, olive oil, pumpkin pie spices, and sugar – if used.
- Stir with a fork, then use your fingers to rub the ingredients together and form a smooth dough. If it's too sticky, add a little more flour. If it's too dry, add a little more cream to bring together.
- Letakkan bebola doh di hadapan anda, tekan untuk meratakannya, kemudian canai menjadi cakera 8 inci menggunakan penggelek.
- Use a knife to cut the disc into 8 equal triangles.
- Place the scones on the prepared baking sheet two thumbs apart so they don't touch each other.
- If you like, brush a bit of cream on top before baking.
- Bake the scones for 20 minutes in the center rack of the oven at 400 °F (200 °C) until golden brown and crispy on the edges and top.
- Cool down on a cooling rack at room temperature before glazing.
- In a small mixing bowl, stir the icing sugar and maple syrup until creamy and smooth.
- Drizzle the icing on top of the cooled scones.
Nota
Pemakanan
Bahan dan Pengganti
- Tepung Naik Sendiri – Choose a high-quality self-rising flour for best results. For a homemade version, mix all-purpose flour with baking powder as per the notes in the recipe card. For a gluten-free option, use my penukar bebas gluten, tapi jangan lupa serbuk penaik.
- Labu Tulen – Use pure pumpkin puree, not pumpkin pie filling. Homemade puree works well too. For variety, try butternut squash or baby boo puree.
- Kelapa krim – I prefer full-fat coconut cream for richness. Alternatives include soy cream or rice cream for different flavor profiles.
- Minyak Zaitun Ringan – Choose a light olive oil for its neutral flavor. Other options include melted coconut oil or sunflower oil. I don’t think it would work well with oil replacers like applesauce.
- Rempah Pai Labu – Use a premade blend or create your own with cinnamon, nutmeg, ginger, and cloves.
How to Make Pumpkin Scones
This is an easy recipe to make with the recipe card further down but I’ve included below pictures of key steps.
Place all the ingredients in a mixing bowl.
Stir with a fork initially before using your hands to combine the dough.
Form a large, uniform dough ball that isn’t sticky.
Place the dough ball on a baking dish lined with parchment paper and flatten it into a thick disc.
Cut the dough disc into eight equal triangles.
Bake the pumpkin scones at 400 °F (200 °C) for 20 minutes.
Petua Membakar Carine
Beyond what I’ve written in the recipe card, I’ve included below some more tips to make the best scones!
- Bahan Sejuk – Keep the pumpkin puree and cream cold for flakier scones.
- Minimal Mixing – Handle the dough as little as possible to avoid tough scones.
- Proper Shaping – Roll the dough to an even thickness for uniform baking. If some parts are thicker, they might not be baked.
- Teknik Memotong – Use a sharp knife for clean cuts, pressing straight down without sawing. Or even better, use a cake slicer like in the picture above.
- jarak – Leave enough space between scones on the baking sheet for even browning.
- memberus – For a golden top, brush with a little plant-based milk before baking.
- Penyejuk – Allow the scones to cool completely before glazing to prevent the glaze from melting.
- Glaze Consistency – Adjust the glaze thickness by adding more icing sugar or maple syrup as needed.
Loved it! easy to use it
I’m not using plant based diet but will use the recipe as written with non plant based ingredients. Looks wonderful. Also LOVE the picture of you and your spouse. Thank you for sharing.
Thank you Beth!!
Ini berfungsi seperti yang ditulis, terima kasih!