Reviewer:

mollymaureen


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Reviewed: May 16, 2008

Don't be afraid to jazz this up with pumpkin pie spice, cinnamon, or nutmeg. Very good. Altering flour is really not necessary.

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Reviewer:

Renae Sattazahn

	Cooking Level: Intermediate Home Town: Branson, Missouri, USA
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Reviewed: Mar. 14, 2008

These were horrible! Bland, no flavor what-so-ever. They were not scone like at all - we started calling them scakes because they were cake like. Will never be making this again.

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Reviewer:

Dough is stickly because of the amount of pumpkin puree and is not able to be kneaded or cut into trianges. Do not add too much more flour or when baked the doughiness remains. Consider lowering the amount of pumpkin to 3/4 of a can, adding 1/3 C flour and some spices- the taste is a bit bland. Cinnamon, nutmeg, or pumpkin spice are my suggestions.

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Reviewer:

katiea46

	Home Town: Cincinnati, Ohio, USA
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Reviewed: Oct. 20, 2007

Thanks for the wonderful recipe! As suggested I added some spices to the dough--cinnamon and ginger--and for fun stirred in some chocolate chips. This would also probably be very good with some candied ginger and/or dried cranberries in the mix. Just the thing for a rainy fall afternoon!

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Reviewer:

daisy

	Cooking Level: Intermediate Home Town: Spokane, Washington, USA Living In: Portland, Oregon, USA
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Reviewed: Oct. 10, 2007

These were good and very easy to make! I did add 2 tsp pumpkin pie spice (and I might go with even more next time), substituted brown sugar for half the white and sprinkled vanilla sugar on top. Thanks for the recipe!

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Reviewer:

STACICW

	Living In: Boring, Oregon, USA
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Reviewed: Sep. 30, 2007

I thought these were pretty good. My husband thought they were lacking flavor, so I experimented with sprinkling cinnamon and pumpkin pie spice over them. Might be even better if you mix it in the dough.

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