Pumpkin scones with cinnamon butter from Bon Appétit Magazine, November 2014: The Thanksgiving Issue (page 16)

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Notes about this recipe

  • anya_sf on June 17, 2020

    Grating the butter would have been easier if the butter were frozen. I was serving 6, so I portioned the dough into 6 large scones. They turned out a lot like coffeehouse-style scones would be if they were fresh: huge, sweet, tender, with a good amount of spice. The cranberries added nice pops of tartness. The cinnamon butter isn't strictly necessary, but it did taste good with the scones.

  • twoyolks on November 09, 2014

    The texture of the scones is closer to a biscuit than an actual scone. Not much of the pumpkin or pumpkin pie spice came through in the finished scones. Additionally, the scone dough is extremely wet.

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