Pumpkin scones from The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza by Alice Waters and Cheese Board Collective

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Notes about this recipe

  • anya_sf on June 14, 2022

    These scones were light, fluffy, and lightly spiced - very enjoyable, although the spices could be increased if desired. Using my scone scoop, I got 8 smaller scones from 1/2 recipe. Shaped the day before, frozen overnight and baked from frozen, they were done in 28 min.

  • MsMonsoon on June 05, 2022

    Delicious and easy. I upped the spices as the 1/2 tsp of spices combined didn’t seem enough. Instead I used a heaping 1 tsp of pumpkin pie spice and will try 1.5 next time. I also put the shaped scones on the sheet and into the fridge for 10 minutes since it was a warm, muggy day and I’ve occasionally experienced some flattening and butter leakage with the Cheese Board’s excellent blueberry lemon scones. Worked perfectly! I baked six scones and froze four to bake later.

  • HazukaPie on January 17, 2019

    Cook up your October pumpkins in the oven until soft - mash then allocate into one cup portions for the freezer to make anytime.

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