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Pumpkin scones that use canned pumpkin mixed with traditional pumpkin pie spices to add color and flavor to these drop scones.
Heat oven to 375°F.
Combine butter and brown sugar in bowl; beat at medium speed until creamy. Add pumpkin, 1/4 cup half & half and egg yolk; continue beating until smooth and creamy. Stir in all remaining scone ingredients except currants until well mixed. Stir in currants, if desired.
Drop rounded 1/4 cupfuls of dough evenly onto ungreased baking sheet. Bake 20-25 minutes or until edges are lightly browned and scones are set. Remove from baking sheet to cooling rack.
Combine powdered sugar and enough half & half in bowl for desired glazing consistency. Drizzle over warm or cooled scones.
*Substitute 1 cup canned pumpkin.
Dietary Fiber: 2g
I have made these scones several times and they always come out great! Definitely a favorite in our family! I usually make them without the currants.
Soft, delicious. I had some cinnamon sugar in a shaker and sprinkled the scones before baking and think it added a bit to final taste with the powdered sugar topping. Perfect for the autumn season.
Thanks for your question. There are a number of suggestions for when you make scones: We recommend baking the scones in the center of the oven using a shiny baking sheet. Make sure to not over-mix your dough and try not to over-bake the scones.
My scones were not cooked throughout and were tough on the bottom. However, I loved the flavor and would like to make again, if you could tell me what I did wrong. Should I lower the temperature and cook for longer? I would appreciate your advice. Thanks
I have made this recipe over and over and it is always a hit when someone receives a batch for the first time.
I am not a fan of currants so I substituted raisins and white chocolate chips instead. I also did not use the recommended glaze on these scones but instead used a spiced glaze recipe from another site. All in all they were very flavorful and excellent when served with Chai tea!
My daughter does not like pumpkin. She loves these scones and wants me to make more. I love them too!
These were wonderful. I've tried 20+ scone recipes and I keep getting the traditional dry, heavy scone that needs a lot of jam or butter. These were wonderful and light, more like a heavy cake texture. I did not find them too sweet. I did not use any currants and I made 6 large 1/2 cup scones and baked them for 24 minutes.
Much, much too sweet! Scones, traditionally should not have sugar in the recipe. Perhaps the addition of 1/4 cup buttermilk or yogurt and 1/2 cup more whole wheat flour will produce a nice rich scone . Also to recommend sifting the flours twice, mix in the fat. Refrigerate for 30 minutes, then add the liquid. Do not over mix. Roll out dough and cut into squares or pie shapes, do not separate them entirely. Brush with heavy cream and bake at 400 for 12 -15 minutes.
I was unable to find currants, instead I tried dried cranberries, fresh blueberries, chocolate chips...all with rave reviews..this has become my husbands favorite snack.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1598
© 2015 Land O'Lakes, Inc.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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