*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 usually only try recipes that have high ratings but after having a pumpkin scone at the local bakery I looked for a recipe that sounded like the one I had. No one had rated this one yet so I took a chance. This was absolutely amazing! Possible better than the bakery. I didn't have half and half but milk seemed to work fine. Half of the batch I made just like the recipe and the other half I added chocolate chips to... both were great! I make my own fresh pumpkin and it tastes so much better than canned. I can't wait to make more and share them with family!
Delicious. Not grey like the picture. I subbed a cup of whole wheat flour and added chocolate chips and almonds to the second batch. I used the food processor for this whole recipe. and FYI, 3/4 c pumpkin is half of a 15 oz can so a double batch is easy. A keeper recipe for sure.
We all really enjoyed this recipe, with two changes: less sugar and no topping. "Coffee Shop" scones are much too sweet for me; I knew this before trying the recipe so changed it accordingly. I've made it twice now, and both times the dough has been really, really wet. I added just enough flour to keep my hands from sticking, so it was still pretty wet going into the oven. But, man, do they come out delicious and with a great, biscuit-y texture.
This recipe was delicious!! Just like the pumpkin scones you'd find at Starbucks. I baked for 10 minutes. I followed the recipe with two exceptions:
1. I didn't have any shortening so I used 6 tbsp butter. To offset this change, since sometimes my baked goods spread or are flat when using all butter, I added about 1/4 cup flour. It turned out fantastic and I don't think made any difference.
2. I added 1 tsp vanilla extract to the wet ingredients.
I had some leftover cinnamon icing (1 cup powdered sugar, 1/2 tsp vanilla, 1/2 tsp cinnamon, 1 tbsp milk or to preferred consistency) I drizzled on top while it was still warm. So yummy!! This will be my go-to fall recipe!
I made this with pumpkin pie spice instead of the cinnamon etc..and used almost a tablespoonful. I didn't want to waste my leftover canned pumpkin so I added the rest which was closer to a whole cup total. Used a scone pan I was wanting to try so I greased it with butter and baked for about 25 mins at 400 degrees. Made 1/2 the glaze and they were fabulous! Great recipe!