Moist Pumpkin Scones
Total TimePrep: 15 min. Bake: 15 min. + cooling
I thought this recipe was just okay but my coworkers gobbled them up and thought they were great. They were really dry when warm, but the next day they were moist and almost addicting. They are not very sweet so the frosting is a must. They were easy/fun to make.
I like this recipe alot. I thought it had great flavor. Even my husband like it and he's not a huge pumpkin fan. I just had to bake an extra 10 minutes.
Revisions: 3 3/4 c four, 3/4 c quick cooking oaks; 2 tsp ginger, 1 1/2 tsp cinnamon, 1/2 clove, 1/4 nutmeg
I made this recipe to share with my colleagues at work. At first I thought they tasted very bland. But once I added the drizzle on top, it made a big difference. Everyone at work loved them because they weren't overly sweet. I live in Germany where people aren't used to eating excessively sweet cakes and such. I will definitely make them again!
My family loved this recipe. I made some minor changes. I substituted self-rising flour for the All-Purpose flour, baking powder and Salt. I also added chopped pecans to the batter and to the glaze. I will be making this one often.
Followed directions to a tee. Great moist texture, color is beautiful but it is very bland. Lacks both pumpkin flavor and spice. The only sweetness comes from the glaze. I will try a different recipe.
This is a fantastic recipe. It received rave reviews from all those who ate them. Thank you for sharing!
This is a fantastic recipe. It received rave reviews from all those who at3 them. Thank you
Loved this recipe. Used whole wheat white flour and one pie pumpkin for extra flavor just in case. Easy quick to make and bake. Will definitely make many more times. Did not make the glaze for this group does not like sweet.
No comment left