These pumpkin scones are packed with the perfect blend of spice and sweetness, making them an instant favorite. And a secret ...

barely-sweet pumpkin scones. Pumpkin pie! Others are sick crimes. SEE ALSO: People are mad at Starbucks for its confusing rollout of the Pumpkin Spice Latte While the primary focus of pumpkin ...

Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them. While the scones are cooling, prepare the ...

Stir in the pumpkin seeds. Place a non-stick frying pan over a medium heat and brush with oil. When hot, drop in puddles of the batter with a ladle, making each one 6–7cm across – you should ...

Butter the holes in a 12 tray muffin tin and set oven to 180oc. Place the flour in a bowl and mix in the castor sugar, baking powder and soda. Melt the butter and mix 50g of it with the buttermilk ...

You can cut these scones into rounds if you are a traditionalist but after stumbling upon the wheel approach a few years ago I just can’t get past how quick and tidy it is. Use a food processor ...