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I really loved the concept and the pumpkin cinnamon flavor of these, although I feel as though they would be better texturally with some white flour in place of all whole wheat flour. With only the whole wheat flour, they seemed a bit heavy and drier than I prefer (not terribly so, but enough that I noticed it). My "audience" was divided, some agreed that they were on the a little on the heavy dry side, but some really enjoyed them as-is. I probably would've given only 3 stars for texture, but I think they have 5 star flavor and would be easily adjusted to my tastes texture-wise, hence the four star rating. I will make them again, but I will try using a half and half mixture of flours, and I'll probably double the icing part, too (just because you can never have too much icing, lol). Thanks for posting! Made for PAC Spring 2013

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Muffin Goddess April 13, 2013

Thank you, RichFoods, for sharing. I had home made pumpkin puree frozen in my freezer from Halloween, when my daughter and I decided to carve pumpkins. I fell upon this recipe and followed it exactly how the directions implied. However, I did not have parchment paper, so therefore I snugged them in a 2 qt baking dish with butter and brown sugar on the bottom to keep them from sticking to the pan. It had to bake for a bit longer due to the snug placement, but they came out delicious. I would definitely make this again. My husband and four year old really enjoyed it!!

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Hope Rock November 11, 2012
Pumpkin Cinnamon Roll Scones