- Calories 407
- Caloriesfromfat 38%
- Protein 7.1g
- Fat 17g
- Satfat 10g
- Carbohydrate 56g
- Fiber 2g
- Sodium 610mg
- Cholesterol 80mg
Pumpkin Scones
James Carrier
You can make these scones all year long by freezing pumpkin purée in measured portions. We tried this scone recipe with canned pumpkin, which makes a good substitute.
How to Make It
Step 1
In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.
Step 2
In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened.
Step 3
Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges.
Step 4
Separate wedges and place on a lightly buttered 12- by 15-inch baking sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones.
Step 5
Bake in a 375° regular or convection oven until scones are golden brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool.
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HannahGrotz's Review
This recipe yielded edible, though not delicious, scones. The tops were crispy, the insides a little chewy. There definitely wasn't much flavor, even though I added additional pumpkin pie spices and fresh grated ginger. I think next time I would include chunks of apple or cranberry to give them some zip.
Dianne312's Review
ErnieB, I am glad for your positive outlook,but do you think you might TASTE the recipe before you rate and review it???? I gave a 1 star only because I was required to rate it in order to post a comment. Have not made to the recipe - looking for reviewers who have.
missbird's Review
N/A
snowski's Review
Good basic scone recipe. The pumpkin flavor is great for fall. I would have given it 5 stars but I had to make a few changes to get it right. First, it's not very sweet at all. I added 1/4 more sugar, and also drizzled a basic powdered sugar glaze over the cinnamon sugar topping once cooled. Also, the portion sizes were HUGE. Next time I'll probably cut into 8 or even 10 portions. Finally, a full stick of butter for 6 portions is way too much fat and calories, so I cut it to 3/4 stick with no trouble or affect on consistency. Next time I'll try half butter and half greek yogurt.
ErnieB's Review
I don't fancy myself much of a baker, but we're going to our friends' home for the weekend and I wanted to bring something that said, "autumn." I approached the recipe cautiously, and followed the steps to the letter - and WOW was I thrilled with the results! They look like they could have been purchased from a bakery! They smell heavenly, and I'm pretty certain they're going to taste just as good. I used brown sugar and cinnamon for the topping and cut the dough into 8 vs. 6. Next time (yes, there will be a next time) I'll likely make a dozen since even 8 makes a big scone.
instaghetto's Review
this was a good basic scone recipe. i do prefer mine to be a little sweeter, although i did skimp on the cinnamon-sugar topping. next time will increase the sugar in the dough just a little.
Kathyton's Review
Excellent! Crisp on the outside and flaky inside. I'll serve them to my movie watching group when we view A Christmas Carol tomorrow and at my Christmas Day tea party. The only change I made was to cut the dough into 12 pieces rather than 6 -- 400 calories is a ridiculous serving size. Lots of fat -- definitely for special occasions rather than everyday fare.
momandmeg's Review