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Ingredients30 m servings 200
Original recipe yields 8 servings
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Beat sugar, butter, and vanilla extract together in a bowl using an electric mixer until smooth and fluffy. Add egg and beat well. Stir flour, pumpkin, pumpkin pie spice, and salt into creamed butter mixture until well mixed, kneading lightly. Cut dough into 1-inch squares and arrange on the baking sheet.
- Bake in the preheated oven until scones are risen, about 15 minutes.
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- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 200 calories; 3.2 38.4 4.2 29 531 Full nutrition
ReviewsRead all reviews 2
Very simple recipe. Easy for a quick baked item to add to breakfast. I had bread flour, so I added some baking soda and before I put in the oven I brushed on egg white with a sprinkle of cours...