I'm giving this recipe 4 stars because of the fabulous flavour. However the method was a little off for me. I've never personally used a scone recipe where you cream the butter and sugar. I could see it working for a drop scone but if you want triangle scones like the picture I suggest using this method. 1.Mix the flours b.p b.s spices salt and sugar (I used brown sugar instead of white and decreased it to one cup) in your bowl. 2. Cut in cold butter (I omitted the applesauce and increased the butter to 1/2 cup)similar to a pie dough method but leave chunks of butter a bit larger. 3. Mix in the raisins and pecans (I used one cup of each). 4. Whisk together the eggs and pumpkin then mix into the dry ingredients. If you overmix it it might get a little sticky but just flour your board a little when rolling the dough into a flat round (about the size of a side plate) and it'll be fine. 5. Cut into 8 wedges brush with water then sprinkle with brown sugar. I work in a cafeteria and my customers go nuts over these! Hope you will too!
I made some modifications to the recipe. I mixed all dry ingredients together cut in 1/2 cup cold butter until coarse crumbs then mixed in the raisins and nut. In a separate bowl I whisked the eggs and pumpkin puree together then added to the dry ingredients just until blended. I divided the dough into 3 equal parts and rolled each into rounds then cut each into 8 wedges. I brushed each scone with milk then sprinkled the cinn/sugar mixture on top. These were quite yummy!!
These were very good I saw the comments about how these scones are very muffin-like so I decided to actually make them as muffins. I halved the recipe and made 12 large muffins.
These are yummy but are more like muffins as stated. I didn't have applesauce so I used prune baby food instead and they came out fine. My husband loves them!
Easy & delicious. Definitely more muffin in texture & taste than a scone. I used half splenda & half sugar (and accidentally used less sugar than called for - halved the recipe & used 1/3 c sugar 1/3 c splenda instead of a full cup of sugar) and they were still great! Also used almonds instead of pecans.
These were absolutely delicious everyone loved them and I didn't change a thing. I used unsweetened applesauce. I called them "Pumpkin Muffin Tops.":) Don't forget the cinnamon-sugar on top!
Perfect recipe! I made this exactly as directed and they came out perfect. Each sheet of scones took 12 1/2 minutes to bake just as recipe states. They were EVEN BETTER THE NEXT DAY! Wrap tightly in saran wrap after baked and enjoy next day.
Very nice taste and super easy to make. I did not give this a 5 star rating because I really really really didn't want anything Cakey. I specifically wanted to make scones. If I knew it was going to be this way I would have saved myself quite a bit of time and put the batter in some muffin pans. This recipe as is would make a very tender and tasteful pumpkin muffin that I would easily rate as 5 stars. However this is NOT the consistency of scones:-( Really disappointed... they resemble large spongey cookies:-(
These are pretty good (but I felt not good enough to share with the neighbor I made them for). I would rate them as 3 stars if the poster didn't let us know they are more muffin like then scone. Since I was expecting it I say 4 stars for sure. They took 12 minutes per pan of 4 large triangle shaped scones. This recipe made 24 total. I used cranberries instead of raisins.
I did not care for this recipe... they did not turn out like scones. They were more like very dry muffins.
