Pumpkin Scones
Quickbreads, Coffee Cakes Recipes
Yield: 12 scones
- 3 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 cup pureed pumpkin
- 1 egg, beaten
- 1/2 cup milk
- 1/2 cup dried fruit bits or raisins
- 2-1/2 cups self-rising flour
- pinch salt
- melted butter to glaze
Preheat oven to 400 degrees F. Cream butter and brown sugar together. Mix in pumpkin. Stir in egg and milk, then add dried fruit or raisins. Sift together flour and salt and add to creamed mixture. Knead a few times on lightly floured surface, then form into a rectangle about 3/4 inch thick. Cut into 2- to 3-inch squares and brush with melted butter. Place 2 inches apart on lightly greased cookie sheet. Bake for 15 minutes. Serve hot, with butter and preserves.
Reviews by Readers
The scones came out with just the right texture (not to crumbly but not too dense) - I changed it slightly by not adding the fruit and using a powdered sugar icing on top instead. Served as breakfast --it was FANTASTIC. – Reviewed by Glenda Reeves
Very good and even easier when using dough hooks with a Kitchen Aid. I added dried cranberries and drizzled a little icing over the top. They will be our Thanksgiving morning breakfast, along with a nice cup of coffee. – Anonymous Review
I think these are some of the best scones I've tasted. Most others come out so dry that you need a quart of milk just to wash them down! I added a 1/4 teaspoon ground ginger, 1/2 teaspoon nutmeg, and 1 teaspoon cinnamon to the recipe instead of the dried fruit, and covered them with a powdered sugar glaze when they were cooling. Absolutely delicious! Thanks! – Reviewed by Cyndy Cook
Was excited to find a pumpkin scone recipe, but, of all the scones I have made, and I have made thousands over the last 10 years, these are by far the worst. No spices, very bland, was actually embarassed to serve them. There are better, moister scone recipes out there. – Anonymous Review
This is good for breakfast. Taste more like biscuits than scones though. – Reviewed by Rebecca Newton
This needed A little tweeking, but overall a great recipe!! I added sugar and pumpkin spice to give it a little kick. I make them all the time now!!! – Reviewed by Rebecca Newton
Because of another review I added some cinnamon and pumpkin pie spice. They were fine, but without garnishment they wouldn’t have been so great. I put a brown sugar glaze on them and served them with berry butter also. – Reviewed by Lisa Hudson
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