So great! I used pumpkin pie spice instead of the individual spices. They were ready in about 16 minutes. My kids loved them, and so did I!
Amazing! I loved these! I doubled this recipe and made 12 larger scones. I used 3 cups regular flour and 1 cup wheat flour. Baked up beautifully in about 16 minutes at 450. Thanks for sharing!
This is the best pumpkin scone recipe I've come across so far. Though, I am still on a mission to find a recipe for one where the scone isn't as cake like in texture. I don't know if my oven is just kind of old, but I baked these in 450 and they were done in 10 minutes! I wasn't able to add the dash of cardamom as mentioned in the recipe because I did not have any on hand, yet the flavor of the scone was just fine. I would like to try adding some cardamom next time. Like the previous reviewer, I added pumpkin spice and ground cinnamon to the frosting to my liking. I am looking forward to making another batch soon- thanks for posting this recipe!
These turned out excellent. I didn't have regular milk but almond milked worked just fine for the dough and the frosting. I also used whole-wheat flour. I divided the dough in half and made two circles cut into triangles for mini-scones, and made extra frosting. I will make again very soon!
These were fabulous! The dough was VERY sticky and difficult to cut in wedges so I just dropped them on a baking sheet. I added pumpkin pie spice to the icing. They taste very much like the pumpkin scones at coffee shops around here. Thanks!