19 Reviews

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.

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ratherbeswimmin' November 30, 2003

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!

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DramaQueen14 January 28, 2009

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.

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Debbwl November 11, 2011

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

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Chef1MOM-Connie November 17, 2010

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.

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laugh2survive May 17, 2010

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!

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MSZANZ April 07, 2007

Really yummy and easy I will be greasing the tray next time as they did stick a bit. I sprinkled cinnamon on top too!

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svetten December 05, 2006

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.

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alliestar November 03, 2006

kind of rubbery and stuck terribly to the cookie sheet. Need to oil or grease cookie sheet before baking.

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Glynn October 23, 2006
Pumpkin Scones