Noshings Pumpkin Spice Scones

Pumpkin Scones

Yes. I KNOW. More pumpkin. I’m sorry. I made this on Christmas Eve, my first time EVER making scones of ANY sort. They tasted great, but there were ugly as sin. I think it will take a few more batches before I get the whole Scone Making process down pat. The original recipe is here. I’m not sure what etiquette is in the world of foodie bloggers. Can I post the recipe here too? Since I gave credit? It’s a tricky recipe in the sense that she gives very specific instructions so I hate to just copy and paste those instructions here. Let me tell you my favorite part and LESSON LEARNED for the day and for scone making in general.

Evidently the key to scones and their fluffiness is you MUST USE COLD BUTTER. So, Noshings suggests freezing the stick of butter and then grating it with a cheese grater. GENIUS. She also suggests putting the pan of formed scones in the freezer for about 30 minutes to make sure the butter is cold before baking. Again…GENIUS. I’ve talked to a lot of scone-makers (Okay…only one…my new sister-in-law) and we both agree these are smart things to tell a first-time scone maker.

I left the nuts off mine because I DO NOT LIKE NUTS. This is one of the perks of cooking…you can edit recipes if you want. Another GENIUS thing, don’t you think?

Pumpkin Scones

6 thoughts on “Noshings Pumpkin Spice Scones”

  1. I think they look lovely! You even went to the effort of making them all triangular like the ones you get at Starbucks. Color me impressed. I usually just cut the dough in irregular rectangles of random size which looks less pretty, but means that I have multiple sizes for my scone snarfing needs. The grating frozen butter tip is excellent. I read that once somewhere and it changed my baking life.

  2. OMG…this is the best recipe. I tried it after it was posted and couldn’t keep away from them. I made mine smaller–more the size of a small cookie–so it made more. I really should make some more to have with my tea in the mornings.
    Oh and I used Pampered Chef”s Cinnamon Plus spice blend instead of the spices mentioned and they were super yummy!

  3. As far as recipe ettiquette, I always link to the original. I generally change SOMETHING and even if I don’t I tend to rewrite the recipes to fit my format. I am a bad baker and I always want to know what I DO next and it frustrates me to have 12 steps in one sentence. So I break mine out. They look a lot longer, but they scan a lot faster. : ) And I always add my thoughts at the end. Were they tasty? Did they make 1/2 as many as I expected? Was something difficult or really easy? Etc. : )

  4. Zoot, your scones look exactly like mine always have…and I’ve been making them for a good 20 years as my mom, the home ec teacher, taught us to make those when we were pretty young. Only thing I’ve found that makes them look a bit “daintier” is to either cut them in squares of about 2″x2″ or cut 3″x3″ squares and then make those into traingles. Basically, the smaller the prettier. Just reduce the baking time slightly.

    I am also totally going to try grating the frozen butter next time, esp because I always buy butter on sale and keep it in the freezer anyway until I need it. Perfect use!

  5. I made these last night and…

    Oh My Gosh.

    They were so good, I had to stick the rest in the freezer to avoid eating the whole batch.

    Thanks for linking this recipe!

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