Will you be having house guests during the holidays? These pumpkin scones are the perfect thing to whip up for guests. They come together quickly, bake in only 15 minutes, and will turn your house into an instant bed and breakfast. Give them a try!
When I checked my e-mail this morning I had a message from my friend Ruby. She suggested that I try to create some pumpkin scones because she is in love with the ones that Starbuck’s is selling right now. I’ve never tasted a pumpkin scone and to tell you the truth, I wasn’t sure if I wanted to.
When I think of using pumpkin in baked goods, I think moist. Things like pumpkin muffins, pumpkin bread, pumpkin cake, and more recently, pumpkin pancakes. But scones aren’t supposed to be moist. To me, the perfect scone is somewhere between a biscuit and shortbread. It’s rich and flaky and tender, but I wouldn’t want my scone to be moist.
But the more I thought about the pumpkin scones, the more I wanted to try it out. I looked for some imitation recipes online for Starbuck’s Pumpkin Scones and there were plenty. But I didn’t like them. I could tell they would turn out to be a different type of scone than I like. So, I went back to one of my own scone recipes and started from there.
First of all, I ditched the egg and replaced it with pumpkin puree. I increased the sugar a bit because I knew I couldn’t compete with a Starbucks scone without adding some extra sugar! I also decreased the liquid so that I could add enough pumpkin puree to actually give it some pumpkin flavor. And of course, I also added some of my favorite pumpkin spices.
First batch: Even though I had left out the egg and adjusted the liquid to try to compensate for the added pumpkin moisture, the dough was still too moist. I managed to work with it and get the scones shaped and baked but it was extremely messy! The flavor of the baked scones was good but the texture just wasn’t right.
Second batch: I decreased both the amount of pumpkin and amount of liquid and left everything else the same. This time the dough was perfect! The finished scones weren’t quite as pumpkin-y as the first batch but they still had a hint of pumpkin and the spices really came through. The best part was that they still tasted like a scone. The buttery flavor was there and the texture was there. With that second batch, I became a pumpkin scone convert!
Third batch: That’s right, I baked three batches of pumpkin scones today. Even though the second batch was really good, I wanted to try a batch with some raisins thrown in. I love raisins in pumpkin bread and I love currents in scones. So I figured that raisins in a pumpkin scone would probably be really good. Guess what? I was right!
Both the second and third batches were really good plain. But again, I know I’m competing with Starbuck’s scones here and I’m pretty sure those things are covered in a sugary icing. So, I decided to come up with some icing of my own that would compliment the flavors of the scones.
The first batch of icing I flavored with molasses and ginger. Although molasses can be a bit overpowering on it’s own, it was great in the icing. I chose to use only one spice in the icing instead of repeating all of the same spices that were in the scone. I wanted the icing to compliment the scone but also stand out a bit on it’s own. It worked and the flavor was strong enough that a little bit of icing went a long way.
The second batch of icing I flavored with just cinnamon. The flavor of this icing wasn’t as assertive as the other one but it definitely worked well on the scones. I found that I preferred the cinnamon icing on the pumpin raisin scones and the ginger molasses icing on the plain pumpkin scones.
So, Ruby, here are some pumpkin scones for you. Try them out this weekend and let me know what you think!
- Pumpkin Spice Scones
- 1 C. all purpose flour
- 1 C. cake flour
- 1 1/2 t. baking powder
- 1/2 t. salt
- 1/2 t. ground cinnamon
- 1/2 t. ground nutmeg
- 1/4 t. ground allspice
- 1/4 t. ground ginger
- 6 T. unsalted butter
- 1/2 C. raisins (optional)
- 1/3 C. pumpkin puree
- 1/3 C. heavy cream
- 6 T. brown sugar
- 1 t. vanilla
- 1. Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).
- 2. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.
- 3. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
- 4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
- Icing: For ginger molasses icing, stir together 1 T. molasses, 1-2 T. milk, and 1/4 - 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick. For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 - 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.
You’re killing me Nicole! I want to run home right now and bake these. Unfortunately I have work and then class, but this weekend I definitely have a date with a scone. Great idea!
4:18 pm Oct 18th, 2007I’m so pleased that I was able to inspire you to make these!!
4:30 pm Oct 18th, 2007I can’t wait to try it with the raisins, what a great idea! and I think I’ll try the ginger molasses. I have a feeling that these are going to be WAY better then Starbucks. The picture you took is beautiful.
Thank you!!
Nicole, You’re killing me, too… But not in the same way. I can’t believe there’s only 1 photo on this entry!
And no cream cheese in the icing… You may know by now I have a thing for cream cheese icing.
4:34 pm Oct 18th, 2007Ahhhhhh, now that you’ve single-handedly finished all the scones, now you write an entry in your blog! lol
As for pumpkin, a little goes a long way as I found out making pumpkin creme brulee. It’s a dense puree, isn’t it?
4:35 pm Oct 18th, 2007These sound so good!! I have been on a pumpkin kick, so these look especially good (especially with that icing!)
5:01 pm Oct 18th, 2007Erin: Let me know how they turn out this weekend
Ruby: Justin was a pretty big fan of the ones with the ginger molasses icing. Thanks for the great idea!
Curt: I know, I know! There’s actually a reason why there’s only one photo. I injured my knee while I was taking the pictures and after the first ’session,’ I couldn’t get back up to take more. So this was the best one out of the first shots I took. Normally I would have taken a lot more. And sorry about leaving out the cream cheese this time…the icing is pretty good though in small doses (a little sweet for my taste).
Peter: Haha. Actually, my husband came home for lunch and I made him take most of the scones back to work with him. I did have to sample one from each batch though
Deborah: I’ve been a pumpkin kick, too! I’ve made so many pumpkin muffins lately I might actually get sick of them this season
7:29 pm Oct 18th, 2007These scones look so good, your photo is great. I’m going to have to make them for the fall but I’m gonna have to use Philly Cream Cheese frosting. Something about cream cheese frosting just makes my mouth water. I came across another recipe for a fall dessert that looks good to and is great for Halloween - a Spider Web Pumpkin Cheesecake. Check it out at http://lovemyphilly.blogspot.com/.
Hope all your scones were as yummy as the picture looks.
9:34 pm Oct 18th, 2007You had me at “will you be having guests for the holidays?” and “they come together quickly.” I’m a horrible baker, but my mom loves sweetie breakfasts, so I’ll have to give this one a try. Thanks!
10:21 pm Oct 18th, 2007ha, so funny because i’m having guests this weekend, so i was planning on making scones anyway. now, i’m definitely going to make these. 3 baches of scones, eh? that is dedication. i’m impressed!
11:40 pm Oct 18th, 2007Do not want!
Sorry, I just don’t like pumpkin.
11:52 pm Oct 18th, 2007I made some pumpkin scones a while back on my blog. Instead of just raisins, I threw in chocolate covered ones! They were mighty tasty.
http://thestudentstomach.blogspot.com/2007/09/empty-space-inside-my-heart-pumpkin-and.html
12:17 am Oct 19th, 2007Do you use canned pumpkin or fresh puree?
1:07 am Oct 19th, 2007I had forgotten about these ’seasonal’ scones at Starbucks since having sworn off their baked goods after reading the nutritional information! This recipe has made me so very happy - those pumpkin scones were one of my favorite things, I will be trying these this weekend!
THANK YOU from an avid reader (but not a commenter, sorry!!)
1:53 am Oct 19th, 2007Pumpkin scones sound great! I have a bunch of pumpkins on hand ans well.
2:40 am Oct 19th, 2007Three batches the same day?!! You have a lot of patience!
6:05 am Oct 19th, 2007Kat: Well, you and Curt should feel free to use cream cheese frosting. For some reason, I have no desire to eat cream cheese on a scone…even a pumpkin one. Normally I love cream cheese frosting though!
Lia: These really are pretty easy to make and I’m sure your mom will love them…especially warm out of the oven! Have you made scones before?
Kickpleat: Perfect timing!
Jason: Well, I can’t please everyone
S.: Yum!! I love chocolate covered raisins! I’ll got check it out now!
Lydia: I’ve only used canned pumpkin so far this season. I think canned pumpkin does a great job and it’s super convenient.
Liz: I can’t say that my scones are exactly healthy…they do have quite a bit of butter in them! But when you make something at home, at least you know exactly what you’re putting in your body!
Kevin: There are so many great pumpkin recipes floating around right now that I doubt you’ll have a problem finding ways to use your pumpkins!
Nabeela: Actually, all three batches were finished in the morning. I could have kept baking all day…I love it! The problem is that we end up with way too much food so I have to restrain myself sometimes
7:25 am Oct 19th, 2007Wow, Yum. Again with the pumpkin. It looks delicious. Have you heard of Tastespotting.com? You need to submit your food photos. If you get picked to be on the front page, you will get tons of traffic!
3:12 pm Oct 19th, 2007[...] and having a good time! We made Peach Apricot glaze chicken, Ham and Cream Cheese Roll ups, and Pumpkin Scones! All of them turned out excellent except for the Pumpkin Scones, which weren’t horrible, but [...]
4:06 pm Oct 19th, 2007It seems like everywhere I look there are pumpkin treats recently! I’ll have to go stock up on puree…I’ve never actually used a whole pumpkin, though. I’m wondering if it’s hard….
4:54 pm Oct 19th, 2007Last night I made these scones. They were quick and easy to make. I substituted dried cherries for the dried raisins, and I love the way the cherries’ sweet, tangy flavor combines with the gingerbready, yummy pumpkin flavor. Half of the scones are already gone, and it’s only 10 AM. I will definitely try this recipe again… maybe next time I will make one of the delicious sounding icings.
5:03 pm Oct 19th, 2007Marie: I know, I’ve totally been on a pumpkin kick lately. I actually have a few more pumpkin recipes to share but might hold off on them for a while
Claire: I know, pumpkin recipes are everywhere right now! I’ve never cooked a whole pumpkin either and I’ve always been confused about which pumpkins are good for cooking and which aren’t. I’ve heard that ’sugar pumpkins’ are what you are supposed to use for cooking but I never see anything called sugar pumpkins in the store. Anyway, I like canned pumpkin because it’s convenient and tastes just fine to me!
Amelia: Great idea using dried cherries! I bet dried cranberries would be good, too!
5:11 pm Oct 19th, 2007Oh yum! I love roasting the seeds after carving. Nothing like fresh roasted nuts.
9:28 pm Oct 19th, 2007[...] Pumpkin Spice Scone Recipe — Pinch My Salt (tags: food) [...]
10:19 pm Oct 19th, 2007If we do not have or can not find cake flour can we just uses two cups of regular flour? I want to make these this weekend for my party!
12:21 am Oct 20th, 2007Amanda: Yes, you can definitely use all-purpose flour in these. I meant to write that in the notes. In fact, I used all-purpose flour in my other scone recipe. I decided to try the half and half combination in these because I liked it so much in the biscuits and scones are basically the same thing as biscuits…just more butter and sugar
6:51 am Oct 20th, 2007oh my goodness what tantalizing-looking (and sounding) scones!!! these are PERFECT to make for the autumn season… and I like that I only have to substitute the heavy cream - makes the recipe easier to “veganize” ;0) lovely!!
2:05 pm Oct 20th, 2007Nicole, this recipe came out wonderfully! I ended up using a little more flour, but I think that may have been due to my use of skim milk instead of cream. I always miss something on the grocery list. Anyway, thank you for creating such a great recipe. You saved me $4 and a trip to Starbucks
4:24 pm Oct 20th, 2007Yes, I have seen pumpkin spiced scones, coffee in starbucks. We make different varieties with pumpkin. I like scones with evening Tea:). Ur’s looks yummy. These will go really well with ginger Tea.
7:37 pm Oct 20th, 2007Nicole, I just found your blog. It’s great! Thank you so much for all these great recipes. I bought a couple of pie pumpkins today and was looking for a pumpkin muffin recipe and made yours. The muffins are delicious. I’m going to try these scones next. I almost always use fresh pumpkin. I buy the really small ones, cut them in half, seed them and roast them flesh side down. I puree them in a food processor, use a cup or so in whatever I’m making that day and freeze the rest in cup size batches. It sounds like more trouble than it is, and for me, the smell of the roasting pumpkin makes it worth the effort.
12:07 am Oct 21st, 2007I have some pumpkin that I’m ready to use. These scones look really good and I like that you gave the two different types of icing! Nice! ; )
6:39 am Oct 21st, 2007I came over from Stumble Upon and I must say, your scones look delish! I will definitely be a frequent visitor here.
9:13 pm Oct 21st, 2007VeggieGirl: If you make a vegan version of these and blog about them, let me know! I’d love to add the link to the bottom of this post. Thanks!
Erin: Thanks for the feedback and I’m sure that some people will be glad to know that skim milk works. Not everyone thinks it’s necessary to use heavy cream as much as I do
Padmaja: I’ve never had ginger tea but I’m pretty sure these would be a good accompaniment!
Lisadelrio: I think you’ve convinced me, I’ll have to try roasting some pumpkin this season! Glad you liked the muffins
Anali: Are you using real pumpkin or canned pumpkin?
MyStarbucks: Glad you stopped by! I’ll be a visitor at your blog, too!
4:03 pm Oct 22nd, 2007I haven’t made scones before. But for some reason baking with pumpkin makes me feel more comfortable. I’ll definitely be giving it a try. Thanks!
6:43 pm Oct 22nd, 2007Those look scrumptious. I love scones and I love pumpkin. I’m going to have to make these.
7:14 pm Oct 22nd, 2007those look absolutely amazing. I made my first scones a couple of weeks ago and now I’m anxious to try more recipies. These will be my next ones! yum!
2:51 am Oct 23rd, 2007Hi Nicole! I’m going to use canned pumpkin. I’m not that patient! ; )
4:22 am Oct 23rd, 2007Lia: Good luck, I’m sure they’ll turn out great!
Christine: Thanks for stopping by, I hope you get a chance to try them soon!
Britney: Aren’t they fun to make? When I started making scones last year, I made batch after batch until i was sick of them for a while!
Anali:
5:44 am Oct 23rd, 2007These look delicious! Perfect for this time of year and a perfect companion to a cup or tea or coffee! Can’t wait to try these…have to go and stock up on canned pumpkin now
7:01 pm Oct 23rd, 2007These look so good! I’m definitely going to try these - pumpkiny goodness - yummm!
8:02 pm Oct 23rd, 2007Ah, you must stop tempting me with all these great pumpkin recipes! I am currently living in a land without pumpkin (Norway) and can’t wait to get back to the states and start baking!!
10:55 pm Oct 23rd, 2007[...] on this recipe, except I used a mixture of half sour cream, half unsweetened soy milk for the heavy cream. [...]
10:07 am Oct 24th, 2007Merav: I stocked up on canned pumpkin last week so you’ll probably be seeing more pumpkin recipes soon!
Lynn: Let me know when you try them!
Mar: Sorry! Are you able to get any other types of squash up there?
3:38 pm Oct 24th, 2007Arrrggh! The Starbucks where I live didn’t get these in this year (the whole staff seemed disappointed!) Time for me to get baking with your recipe!!!!!
3:44 am Oct 25th, 2007[...] other creative dishes or desserts. I want to share a link that I just found—looks amazing—for Pumpkin Spice Scones. (Think Dr. Evil here) Get in my [...]
3:46 am Oct 25th, 2007Okay…these are FABULOUS!!! Our family enjoys the pumpkin scones at Starbucks, so I thought I’d try their recipe, but searched for another when I realized the high fat content of theirs. I’m so glad I came upon this recipe. My family will come home to a delicious treat when they get home!!! One batch will definitely not be enough! THANK YOU!
6:34 pm Oct 27th, 2007These look yummy! The photo is great and the rcipe looks like a sure success. Thanks for hte continued wonderful ideas and eye-candy photos!
2:45 am Oct 29th, 2007I made these today for a brunch I’m hosting tomorrow. I wanted something to serve with my homemade pear butter. I don’t normally like scones, but these are fantastic! I used fresh pumpkin puree and it worked just fine, and you can see some of the stringy bits in the scones which makes them a little more interesting. I didn’t add any icing because I’m serving them with pear butter and whipped cream, yum!
2:13 am Nov 5th, 2007The Secret Ingredient: Hope you get a chance to try these! I really have no idea how they compare to Starbucks since I’ve never tried any of their scones, but I certainly enjoyed these
Krystal: Thank you for the feedback! I’m so glad that you like them and I hope your family was pleasantly surprised when they got home!
Caroline: Thanks!
Sarah: I’ve never tried pear butter but it sounds fantastic! Care to share the recipe?? Glad to know that these were good with fresh pumpkin puree since I’ve only made them with canned. Next year I’m definitely going to start baking with some real pumpkin!
8:53 am Nov 5th, 2007I just made it like apple butter - make applesauce and cook it down, add a bunch of sugar and spices. I normally pass it through a sieve in the applesauce stage but the pears would not go through - the texture is too stoney even if you cook it forever! Anyway, everyone really liked it!
7:16 pm Nov 5th, 2007Sarah: Thanks! I’ve never made apple butter but I love to eat it! I wonder how the combination of apple/pear butter would be…sounds like a fun experiment!
9:42 pm Nov 5th, 2007Oh my gosh, these are fabulouuuusss.
The flaky texture is just right, but the heart turns out all tender and chewy. PERFECT.
My new go to for scone recipes :]
And they freeze well too - I just reheated one in the toaster over and the texture was actually pretty close to fresh baked (except for the charred bottom, but I have a feeling that’s just my toaster)
yummmm.
7:04 pm Nov 29th, 2007[...] it or not, I love it when I get requests to create something! Remember Ruby’s request for Pumpkin Scones? Jason makes these requests fairly often but they are usually off-the-wall combinations of [...]
2:17 pm Dec 10th, 2007[...] got this recipe from Pinch My Salt, and I altered it from her recipe. She made it with all-purpose white flour and I decided to try it [...]
11:53 pm Dec 11th, 2007i’m a random 12 year old guy that was researching scones for my homewrok
12:19 pm Feb 29th, 2008but they look great
wait why am i even leaving a comment
WOW these are soooooo yummmmmy!!!!! I just made some and am baking my second batch now with saltanas. How easy are they! i used boiled pumpkin that i cut up and used sour cream intead of cream and it turned out divine. So delicious compared to gross out supermarket ones that are dry and full of preservatives. Your the best!!!! Thanks.
6:35 pm May 31st, 2008I love this recipe, albeit I used no allspice, replaced half the nutmeg w/ extra cinnamon, and used 1/3 c. craisins + 1/2 c. chocolate chips.
They have become a legend since I made them last Thanksgiving. Thanks!
10:47 pm Jun 22nd, 2008Susie: Your substitutions sound really good!
7:00 am Jun 23rd, 2008[...] Starbucks does have really HORRIBLE baking, very dry. I hope mine look as pretty as the picture above. Bring on the [...]
4:33 pm Sep 11th, 2008Thanks so much for this recipe! I didn’t have any molasses, so I used maple syrup instead (albeit less), and it tasted really good. Also used buttermilk in the recipe instead of heavy cream for the same reason.
10:55 am Sep 12th, 2008Thanks so much for the yummy fall recipe! I am a novice baker and these were so easy~ I felt like I really had accomplished something when they turned out looking just like your picture! My husband and friends loved them…..obviously they didn’t make it through the day–all gone within hours! ( Very yummy served with vanilla chi tea )
6:29 am Oct 1st, 2008[...] Pumpkin Spice Scones at Pinch My Salt [...]
8:08 pm Oct 8th, 2008This look like a perfect recipe! great photos
10:45 am Oct 18th, 2008I love your triangular scones… I’ve never saw pumkin and spices on scones!!
Your idea makes me drool!!
2:54 pm Oct 18th, 2008I just saw these on foodgawker and had to leave a comment. What a perfect recipe for this time of year–I sure wish that I had one to accompany my morning coffee! Thanks for the idea.
7:18 am Oct 19th, 2008[...] roasted pumpkin seeds. 85. Pumpkin spice cream cheese spread. 86. Pumpkin banana pudding. 87. Pumpkin scones. 88. Mexican Pumpkin Lasagne. 89. Pumpkin Swirl [...]
11:32 am Oct 20th, 2008[...] had always wanted to give scones a try and when I came across a Pumpkin Spice Scone recipe on Pinch My Salt, I immediately knew that it was something I had to make. Why not, right? I had to use up all the [...]
11:06 am Oct 21st, 2008That looks delicious — i agree, who needs Starbucks when you can make this in your own kitchen!
10:41 am Oct 23rd, 2008Yumm!! I would be interested in your amounts for round 2. Did you try the Cook’s Illustrated trick of pressing the pumpkin out on paper towels before using in a recipe to extract the excess liquid?. I have used that thrick in my pies and breads and it has done the trick, especially when dealing with fresh roasted pumpkin as opposed to canned
11:49 am Oct 23rd, 2008Leslie: The recipe shown is from the second round of scones. The only difference between the second and third batches was the addition of raisins. I didn’t use the paper towel trick, but thanks for the tip!
11:54 am Oct 23rd, 2008These look delicious - I bet they smell heavenly when baking. I love the glaze on top, too! Thanks for going the extra mile (and extra batch) so we can have this wonderful recipe!
12:32 pm Oct 23rd, 2008Oh man yum - homemade scones are a totally different beast from scones that have been sitting in a bakery case for hours. So SO yummy! I love simple scone recipes like this too.
8:49 pm Oct 23rd, 2008I am one of those people that eats the scones are Starbucks religiously. I love them all but the cinnamon one is weird tasting. They have a raspberry scone that I swear is made with buttermilk, really good.
3:33 pm Oct 24th, 2008Anywho, your scones look perfect. You cut them just right, perfect.
I woke up early with a jones for scones…found your recipe and am just about to take them out of the oven…they smell wonderful! My family is in for a treat when they wake up. Thanks for posting this recipe.
4:35 am Oct 29th, 2008These are amazing! This was my first scone recipe, I didn’t realize they were so easy to make. I whipped them up this morning for breakfast. My daughter was WoWed and ate three with her tea. I had to add you link to my post this morning.
5:21 am Oct 29th, 2008These looked so delicios and easy to make so I grabbed the kids and went for it. I pulled them out at 15 minutes because they were getting brown. However they aren’t done on the inside. Or at least, I don’t think they are. Is that the way they’re supposed to be, kind of on the inside? I don’t know if I should put them back in and risk over cooking them or if they’re fine that way.
8:51 am Nov 2nd, 2008[...] Spice Scones Nicole from Pinch My Salt has the perfect fall Pumpkin Spice Scones Recipe. Your music lover will undoubtedly enjoy them, and you will [...]
6:32 am Nov 4th, 2008These look and sound luscious! I just have one dumb question….where do you get or how do you make pumpkin puree? Is it fresh pumpkin pureed> What if you don’t want to mess with fresh pumpkin: would canned do?
10:44 am Nov 4th, 2008Wonderful recipe. I really love pumpkin recipes and this one is a keeper. I made them without raisins with the molasses,ginger glaze. Everyone in the family loved them. I will try it with raisins and cinnamon glaze soon! Thank you
1:22 pm Nov 4th, 2008What did I do wrong…The flavor was wonderful, but the texture was very cake like…The dough was not crumbly.
7:38 pm Nov 4th, 2008These look wonderful! I’m going to attempt them today. I want to try a maple/cinnamon icing instead too. Thanks!
12:02 pm Nov 5th, 2008I made these for a staff meeting today and they were a hit! I doubled the recipe, then made 2 circles (= 16 scones) out of each batch for mini bitty ones. For icing I did real maple syrup, a shake of each spice, powdered sugar, and a touch of half-n-half. Delicious. The one thing I have to say, though, is that they were definitely very moist - if you’re looking for drier scones, these aren’t them.
11:25 am Nov 20th, 2008I was so excited when I found this recipe!!!I wwas in the middle of making pumking rolls and stopped in the middle of what I was doing to makes these! This recipe was so easy and my family loved them!!!
5:47 pm Nov 23rd, 2008I am on a pumpkin cooking binge and so am very pleased to have found this recipe. I’ll be doing some baking in the morning. Thanks for sharing the recipe! I especiallylike the idea of adding a bit of chocolate to the scone recipe.
1:09 am Nov 24th, 2008I made these scones for a ladies tea and they were a hit! I put craisins in some of them instead of raisins and it was very good too. I love the ginger-molasses icing. Oh, and I didn’t have cake flour so I used 2 cups of all purpose. Thanks for the recipe.
3:11 pm Nov 26th, 2008I made these last night and my husband and I have already finished them by this morning! They are sooooooooo good. Much better than Starbuck’s plastic scones. I used the cinnamon glaze.
9:28 am Dec 5th, 2008[...] kick here at MFO, so I’ve found another goodie to try. This time I’m featuring “Pumpkin Spice Scones” as my recipe of the week. I’ve never really been a fan of scones but this picture [...]
4:21 pm Feb 17th, 2009I made these this morning! Awesome! I like things spicier so next time, I am going to double the spices and see what happens.
3:40 pm Apr 19th, 2009Hello, I tried these scones and loved them. i found that they taste absolutely delicious with devonshire cream (http://allrecipes.com/Recipe/Easy-Devonshire-Cream/Detail.aspx) and homemade grape jelly! i really encourage you to try it with those!
3:14 pm Jun 13th, 2009