Pumpkin Scones #2

So, I made this pumpkin scone recipe to compare with this one..Pumpkin Scones. It was hard to decide which one I prefer but I decided I think I like the first one better. You could try both recipes since they  pretty easy to make & decide yourself!!!This recipe is from Canadian Living. Pumpkin Scones with Whipped brown Butter Icing. It is good, but a couple of things to point out. This recipe calls for buttermilk which I don’t have in the fridge all the time but I do have buttermilk powder so that works. And the Whipped Brown Butter Icing isn’t really icing but just a spread I think. These scones need some kind of icing or sugar on the top…if you do not like overly sweet scones then you will like these!

Next time I make pumpkin scones I will make the other recipe but you could give this one a try!

Here is the recipe   Makes 12 scones


Whipped Brown Butter

1/2 cup softened butter

1 tbsp brown sugar


2 1/2 cups flour

2 tbsp sugar

2 1/2 tsp baking powder

2 tsp pumpkin pie spice *** see recipe below

1/2 tsp baking soda

1/2 tsp salt

1/2 cup cole butter, cubed

2/3 cup pumpkin puree *** I used canned pumpkin puree

1 egg

1/3 cup buttermilk

2 tsp cider vinegar

1 tsp vanilla

Pumpkin Pie Spice Recipe from Betty Crocker

3 tbsp cinnamon

2 tsp ground ginger

2 tsp nutmeg

1 1/2 tsp ground allspice

1 1/2 tsp ground cloves 

Mix these spices together to make pumpkin pie spice….store in a small jar…


Preheat oven to 400f

Parchment lined baking sheet

Whipped Brown Butter  **** I made this while the scones were baking, but what ever order works for you….

  1. In small saucepan, melt half of the butter & cook, over medium heat… swirling often, until it is a nutty brown colour & fragrant…about 3 minutes… Put it into a bowl & cool completely
  2. Beat the remaining butter until it is light & fluffy. Beat in the brown butter until well combined.
  3. Beat int he brown sugar.
  4. Refrigerate until chilled for about 1 hour  Note from the recipe… you can make this ahead & refrigerate it for up to 3 days


  1. In a bowl, whisk the flour, sugar, baking powder, pumpkin pie spice, baking soda & salt.
  2. Cut in the butter, use a pastry blender or 2 knives… until the mixture resembles coarse crumbs…this gives the scone its flaky texture..so make sure the butter is in  pieces & not completely incorporated into the flour…set aside
  3. In another bowl, mix the pumpkin puree, egg, buttermilk, vinegar & vanilla together.
  4. Add the pumpkin mixture to the flour mixture just until it is a rough dough
  5. Turn the dough out onto a lightly floured work surface & knead it until a smooth dough forms…  knead about 10 times)
  6. Gently press the dough into a 10 x 7 inch rectangle…flour your hands if the dough is sticking to them…
  7. Cut into 6 squares…1/2 each square diagonally to make 12 triangles…
  8. Put the cut dough onto the prepared baking sheet, about 1 inch apart…
  9. Bake in the preheated oven for about 12 to 15 minutes.
  10. Serve with the whipped brown butter
  11. NOTE…I think that an icing sugar glaze would be good on these



3 Comments Add yours

  1. LisaDay says:

    I don’t think I have ever tried a Canadian Living recipe that didn’t work out. They are amazing. I will try those ones. I prefer my scones not to be sweet.


    1. I agree!! I like their recipes too!

      Liked by 1 person

  2. Delicious!I’ve come to the right place for pumpkin scones. We don’t have them here that much


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