Pumpkin scones (with vanilla glaze) from The View from Great Island

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Notes about this recipe

  • Recipe Notes

    Can substitute buttermilk for heavy cream.

  • Christine on March 20, 2015

    I made these in the food processor as suggested which was a good thing because the dough was much easier to salvage when I almost forgot to add the brown sugar! I made a couple of changes based on what I had available -- substituted half and half for heavy cream and used all oat flour in an attempt to finally use up the end of a bag lingering in my pantry. By using all oat flour, I think they came out even more tender and crumbly than they would have otherwise which is not a bad thing in my book. I would make them that way again or as directed depending on what is in my pantry. Also, since I really love cinnamon, I used extra - a heaping teaspoon instead of 1/4 tsp. I'm sure the icing is great, but since I made these for breakfast, I skipped it -- would be a nice sweet touch if having as an afternoon treat though. My final change was to cut the dough into 8 wedges instead of 6 and they were still plenty big, as I suspected they would be -- this didn't affect baking time in my oven.

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