*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I am going to give this a full 5 stars because I love the texture of this scone. It is light and moist for a scone. The taste is so nice but I did use fresh cooked pumpkin and added cinnamon, ground ginger and a bit of pumpkin pie spice. I would definitely make again!
This did not have the consistency of a scone. It was more like a regular moist bread. Scones should be crumbly. I made it exactly as the recipe instructed but I added spices. It would have been very bland without them. We will finish eating them with honey on them but I will not make them again.
These are delicious light layers within the crumb with just the right amount of sweetness. I used pumpkin seeds (pepitas) instead of pine nuts. I did not add any extra spices but that would be good as well.
This was a very good scone recipe and I will use it again in the future. I did add spices (cinnamon and nutmeg) and 1 tsp. of vanilla to the batter. I also eliminated the pine nuts and substituted them for chocolate chips. Yum! I'm not sure what the scones would taste like without the cinnamon and nutmeg. I frosted these with homemade cream cheese frosting and drizzled them with melted chocolate. My family loved them and they want me to make them again. For me, that means a recipe was a success :-)
I made these yesterday for a large gathering. They were the first things gone. I also added cinnamon & nutmeg to the batter and topped with a simple glaze of powdered sugar cinnamon milk and a splash of maple syrup. Oh I left out the pinenuts simply because I didn't have any on hand.
I made this today for a work function. They came out great and were eaten right up. I made a few minor changes. I used 1% milk instead of buttermilk instead of 1/3 cup pine nuts I used aprox. 2 1/2 Tablespoons chopped walnuts and 2 1/2 Tablespoons chopped milk chocolate chips I cut them into 24 smaller pieces and I did not use the egg wash on top.
I really liked the texture of this scone. I have to say that I added a little bit of cinnamon nutmeg and would have added ginger if I had any. I also have to admit that I didn't read the directions all the way through and threw in the egg with the wet ingredients. That meant I added a little more flour when 'folding' it. This was the closest to a 'Stbx' scone that I have found! Maple glaze = YUM!
I've never made scones but this was clean out the cabinets week for me and I found a can of pumpkin I wanted to use up.I watched the video twice because I don't usually bake.I didn't have pine nuts so used walnuts and browned them just a tad to bring out flavor.I made it as written not trying to make it something it wasn't other then the nuts.I used the maple glaze.Surprisingly I made a delicious scone.I wish I had this for the Holidays but will be a keeper for next season.
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