These scones were easy to make and hard to mess up. I only used the ingredients I had (I substituted whole wheat flour for the all-purpose flour, and omitted the allspice, cloves, pecans, and raisins.) and didn't beat the eggs, and they were still fantastic! They are definitely not hard, dense scones; instead, they're soft like muffins. Perfect!

very good, not traditional scones at all, more like a big soft cookie

I'm giving this recipe 4 stars because of the fabulous flavour. However, the method was a little off for me. I've never personally used a scone recipe where you cream the butter and sugar. I could see it working for a drop scone, but if you want triangle scones like the picture I suggest using this method. 1.Mix the flours, b.p, b.s, spices, salt and sugar (I used brown sugar instead of white and decreased it to one cup) in your bowl. 2. Cut in cold butter, (I omitted the applesauce and increased the butter to 1/2 cup)similar to a pie dough method, but leave chunks of butter a bit larger. 3. Mix in the raisins and pecans (I used one cup of each). 4. Whisk together the eggs and pumpkin, then mix into the dry ingredients. If you overmix it, it might get a little sticky, but just flour your board a little when rolling the dough into a flat round (about the size of a side plate) and it'll be fine. 5. Cut into 8 wedges, brush with water, then sprinkle with brown sugar. I work in a cafeteria and my customers go nuts over these! Hope you will too!

I liked this, but had a hard time making 36 servings - I got to 24 servings. It is definitely more like a muffin than a scone. I substituted Splenda for the sugar and used equal amounts of raisins, dried cranberries and dried chopped apricots.

I made this in a mini muffin pan for my son's preschool class. So, of the kids ate it, but the adults ate what was left! The scones of course are harder than muffins, so it was not as appeasing to chldren as it was to the adults, but I've been asked to make it again and again and again...

This will go quite nicely with a sweet drink!...or chocolate!

These are definately a good, low fat muffin (does not mean low-cal!). I halved the recipe and baked them about 10 minutes extra in a muffin pan and they were still quite moist. The applesauce flavor was a little stronger than the actual pumpkin, but very good.

These are pretty good (but I felt not good enough to share with the neighbor I made them for). I *would* rate them as 3 stars if the poster didn't let us know they are more muffin like then scone. Since I was expecting it I say 4 stars for sure. They took 12 minutes per pan of 4 large triangle shaped scones. This recipe made 24 total. I used cranberries instead of raisins.

These were very good, I saw the comments about how these scones are very muffin-like, so I decided to actually make them as muffins. I halved the recipe and made 12 large muffins.

Easy & delicious. Definitely more muffin in texture & taste than a scone. I used half splenda & half sugar (and accidentally used less sugar than called for - halved the recipe & used 1/3 c sugar, 1/3 c splenda instead of a full cup of sugar) and they were still great! Also, used almonds instead of pecans.

Perfect recipe! I made this exactly as directed and they came out perfect. Each sheet of scones took 12 1/2 minutes to bake, just as recipe states. They were EVEN BETTER THE NEXT DAY! Wrap tightly in saran wrap after baked and enjoy next day.

You're right, these are not the consistency of scones, but who cares! They are very tasty and were easy to make. I will definitely make these again.

These are yummy but are more like muffins as stated. I didn't have applesauce so I used prune baby food instead and they came out fine. My husband loves them!