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These were sooo delicious. My mom actually made them for us the morning after Thanksgiving. She is a much better baker than I will ever be. But I got to taste them. They had a moist texture and were ever so slightly crusty on the outside. We enjoyed them with butter and honey. Thanks Jan, for sharing your recipe.
These scones were nice and moist, but I can't say that they tasted much like pumpkin(and I used 1 cup instead of 3/4). I also added 1tsp of cinnamon and 1tsp of vanilla. Next time I would maybe add a bit of fresh ground nutmeg, and more cinnamon. I did, however like that they weren't too sweet---and were fairly low in calories! Thanks!
My co-workers called these tasty scones a nice fall treat. I made using a full cup of pumpkin, and after reading some of the other reviews did double the sugar, also add 1/4 teaspoon of pumpkin pie spice. Thanks for the post.
Jan I really enjoyed these today. I used fresh pumpkin from my garden that I am getting ready fror the freezer. These came out light and fluffy and I really enjoyed them. I did follow other suggestions with a smidge more sugar after the first batch for the sweet tooth I own.I also added some crushed walnuts to that same 2nd batch. Really good and light. Made for AUS/NZ Swap Nov2010
Okay, despite the low sugar content, I was hoping they'd be sweeter and admit to feeling I'd wasted my pumpkin - at first. (We put smart balance and brown sugar on them to make a delectable treat.) I think they just weren't quite what I was expecting. The next day, I tried the leftovers again. Knowing they were not super sweet, I was able to appreciate the flavor and really enjoyed them. I will be making them again. I did use oil insteadf of butter and honey (2TBs) instead of sugar.
I love the texture of cakes and muffins but not the too sweet. These were great. I didn't have self raising flour so I made some using 2 cups all purpose flour and 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. I used two tablespoons of butter because that was what was left of the stick I was using. I also used closer to a cup of pumpkin and Egg Beaters. The biggest difference to the recipe was I used 1/3 cup of Splenda to make it a little sweeter without being as sweet as a muffin. These were perfect for my craving!! Thanks so much for the inspiration. I am a happy lady today...until I eat the rest and berate myself for the gluttony!
Really yummy and easy I will be greasing the tray next time as they did stick a bit. I sprinkled cinnamon on top too!
excellent! so easy and healthy. I used wholemeal SR flour. love the fact it doesn't have much sugar, so is good for my son to eat.
kind of rubbery and stuck terribly to the cookie sheet. Need to oil or grease cookie sheet before baking.