These were really good as-is, but too cake-like for a scone. I made a few adjustments the second time and they were perfect (for my taste). I used 1 cup all-purpose flour and 1 cup whole wheat flour. I increased the cinnamon to 2 tsp, reduced the butter to 4 tbsp, reduced the salt to 1/4 tsp and added 2 tbsp of brown sugar. I increased the pumpkin to 1 cup and eliminated the egg. I also added 1/2 cup of raisins. For the glaze, I used 1/2 cup confectioner's sugar, 3 tsp milk, and 1/8 tsp ginger and cinnamon.Baked at 400 for 15 min. This is a keeper!
Was this review helpful?
0 users found this review helpful
These were really good as-is, but too cake-like for a scone. I made a few adjustments the...