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Patty Stringer: "Delicious! This recipe is great and I’ve had to r…" Read More
23Ingredients
40Minutes
910Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups all-purpose flour
- 7 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 6 Tbsp. butter (cold)
- 1/2 cup canned pumpkin
- 3 Tbsp. half and half
- 1 tsp. vanilla paste
- 1 large egg
- 1/2 cup chips (mini cinnamon)
- 1 cup powdered sugar
- 1 Tbsp. powdered sugar
- 2 Tbsp. whole milk
- 1 cup powdered sugar
- 3 Tbsp. powdered sugar
- 2 Tbsp. whole milk
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
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NutritionView More
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910Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories910Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol105mg35% |
Sodium970mg40% |
Potassium570mg16% |
Protein11g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate154g51% |
Dietary Fiber4g16% |
Sugars90g |
Vitamin A110% |
Vitamin C10% |
Calcium30% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Patty Stringer 4 years ago
Delicious! This recipe is great and I’ve had to repeat it this week to use up the canned pumpkin but no complaints here!
A few notes on scone making ... I’ve made a LOT of scones over the years. This recipe is very good but very different in several ways. It’s a very moist dough, I suspect from the pumpkin. That’s okay, still turns out great! I use a pastry blender to cut in my butter - it just works well. I cut the butter into small dices first then add it to the flour and cut away until the butter is quite small. I finish mixing the batter in my stand mixer with the batter blade and, this is critical, I mix only till combined. Over mixing will result in tough scones. Also, if possible, I prefer to mix up my scone batter the night before I want to bake them. This allows the butter to chill again and helps them get a fluffy rise. I divide the dough in half onto 2 sheets of flour coated wax paper, gently shape the dough into rounds (again wet dough, flour you hands a bit, too!), wrap the paper around it and place them onto a plate. Into the fridge overnight. In the morning, before cutting the rounds, I use my clean hands to smear a tablespoon of half n half (milk would suffice) over the dough and sprinkle lightly with sugar. Cut the rounds into 8 pie-shaped slices, place on parchment and bake. You will have 16 small scones in lieu of 8 large (my family prefers smaller scones to large ones).
Marisa L. 8 years ago
This is a family favorite! My mom always begs me to make these when company comes. Serve with eggs (any way you like 'em) and bacon for the full experience! ;)