It takes a while, but it’s worth the wait!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup white sugar
- 1 ½ tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 2 cups self-rising flour
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice (Optional)
- ⅛ teaspoon salt
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Beat sugar, butter, and vanilla extract together in a bowl using an electric mixer until smooth and fluffy. Add egg and beat well. Stir flour, pumpkin, pumpkin pie spice, and salt into creamed butter mixture until well mixed, kneading lightly. Cut dough into 1-inch squares and arrange on the baking sheet.
- Bake in the preheated oven until scones are risen, about 15 minutes.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 531 mg |
| Sugars | 14 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe as per instructions; dough was sloppy wet so I am not sure what happened. However, I added flour until I got a reasonable consistency and although they were not what was expected – hot out of the oven with a slap of butter – yum.
I used boiled mashed sweet potatoes. Added 3 T. Of milk. I dropped by big Tablespoons and on 12 scones I brushed with an egg wash and baked 20 minutes. Yummy! Easy.
Very simple recipe. Easy for a quick baked item to add to breakfast. I had bread flour, so I added some baking soda and before I put in the oven I brushed on egg white with a sprinkle of course sugar .
The flavor was good which is why I gave the scones a 2 instead of a 1, but, the texture was terrible. They were very sponge like and chewy. I also thought the dough was stickier than I typically find with scone dough.