Vanilla-Glazed Pumpkin Scones

 

Pumpkin Scones with Spiced Maple Glaze Recipe

Video taken from the channel: Crafts to Crumbs


 

How to Make Pumpkin Scones

Video taken from the channel: Sugar Spun Run


 

How To Make Scones | Jamie Oliver | AD

Video taken from the channel: Jamie Oliver


 

Pumpkin Scones with Spiced Glaze

Video taken from the channel: Brown Eyed Baker


 

Pumpkin Scones Pumpkin Scones with Pine Nuts and Maple Glaze

Video taken from the channel: Food Wishes


 

Ultimate Guide to British Scones (Make any flavor!)

Video taken from the channel: The Stay At Home Chef


 

Pumpkin Scones with Vanilla Glaze

Video taken from the channel: GE Appliances


Scones cooking spray or oil mister 1/2 cup cold low fat 1% buttermilk 1 large egg 1 teaspoon pure vanilla extract 5 Tablespoons canned unsweetened pumpkin puree 1/4 cup packed dark brown sugar 1 vanilla bean 1 cup whole wheat flour 1 cup. Cooking spray or oil mister 1/2 cup cold lowfat 1% buttermilk 1 large egg 1 teaspoon pure vanilla extract 5 tablespoons canned pumpkin puree (not pumpkin pie filling) 1/4 cup packed dark brown sugar 1 vanilla bean 1 cup white whole wheat flour 1 cup. How to make Pumpkin Scones. To begin, whisk together the pumpkin, heavy cream, egg, molasses and vanilla in a medium bowl, and then set aside.

Combine the flour, brown. Ingredients 2 cups all-purpose flour 1/4 cup packed light brown sugar 2-1/2 teaspoons baking powder 1-1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4. Step three.

Gather the wet ingredients: pumpkin puree, almond milk, cold butter, molasses and vanilla. (C) Step four. Place the pumpkin puree, milk, molasses, cinnamon, ginger, cloves and vanilla in another mixing bowl and whisk until combined. (D). Easy Pumpkin Scones recipe made with pumpkin, cinnamon, brown sugar and butter. Soft & sweet pumpkin scones that are perfect for Fall.

Pumpkin Scones Pumpkin Dessert Pumpkin Bread Gourmet Recipes Dessert Recipes Cooking Recipes Desserts Homemade Scones Braised Pork Belly. Preheat the oven to 375°F. Spray a baking sheet with oil. For the scones: In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin puree, and brown sugar. Using the tip of a sharp knife, cut along the length of the vanilla bean to split it open.

These pumpkin scones are super sweet thanks to two different glazes that top the soft, pumpkin spiced scone beneath, which honestly is good enough to stand on its own if you want to avoid the sugar rush. Paul, who pooh-poohed scones for ages as too dry or bland or boring, loves these scones and asks me to make them whenever his office is having. Easy Pumpkin Scones recipe made with pumpkin, cinnamon, brown sugar and butter. Soft & sweet pumpkin scones that are perfect for Fall. I never order scones from a restaurant simply because they’re so dang delicious straight from the oven, I haven’t tried one that even compares!

Most restaurant scones. The pumpkin flavor shines through beautifully in the scones; they are not overly sweetened, so they pair well with the one-two punch of the icing. The spiced glaze in the Starbucks pumpkin scones is pumpkin-flavored; in order to achieve the same flavor, you could use a splash of pumpkin.

List of related literature:

Add 1/2 cups of sugar, 3 tablespoons of melted butter, 1 tablespoon of plain white cornmeal, Vs cup of buttermilk, % teaspoon of salt, and 1/2 teaspoons of vanilla extract.

“Southern Food: At Home, on the Road, in History” by John Egerton, Ann Bleidt Egerton
from Southern Food: At Home, on the Road, in History
by John Egerton, Ann Bleidt Egerton
University of North Carolina Press, 1993

Add the pumpkin butter, heavy cream, light cream, sugar, and salt and whisk well to combine.

“Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie” by Ken Haedrich
from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
by Ken Haedrich
Harvard Common Press, 2011

2 In a large bowl, add pumpkin, baking soda, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, and salt and mix until ingredients are fully combined.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

After cooking, they are tossed in cinnamon and granulated sugar, but any topping can be used, from confectioners’ sugar or melted chocolate to a lemon glaze.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Sprinkle half of the brown sugar mixture over the batter, and spread the pumpkin mixture over the streusel.

“Aunt Bee's Mayberry Cookbook” by Ken Beck, Jim Clark
from Aunt Bee’s Mayberry Cookbook
by Ken Beck, Jim Clark
Thomas Nelson, 1991

Prepare topping: In medium bowl, with fingertips, mix 1 cup pecans (about 4 ounces), chopped, 43 cup all-purpose flour, 1 cup packed brown sugar, 6 tablespoons margarine or butter, 2 tablespoons granulated sugar, and 12 teaspoon vanilla extract until mixture is crumbly.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

WHISK together the pumpkin puree, sugar, heavy cream, eggs, ginger, cinnamon, ¼ teaspoon salt, and ground cloves.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

For the streusel topping, we simply took a portion of our shortbread base mixture and added light brown sugar, pecans, and oats.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

brush the top of the scones with the remaining heavy cream, and sprinkle with coarse or sparkling sugar, if desired.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

Sift together dry ingredients, using 1 cup of the flour, and add to creamed mixture along with the pumpkin.

“The Foxfire Book of Appalachian Cookery” by Linda Garland Page, Eliot Wigginton
from The Foxfire Book of Appalachian Cookery
by Linda Garland Page, Eliot Wigginton
University of North Carolina Press, 1992

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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79 comments

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  • I made the pumpkin scone and it was tasty. I didn’t use pumpkin pie spice, I used the individual spices found in pumpkin pie spice. It was tasty!!! Did i mention it was tasty?������������

  • Hi chef… I really like scone dough because it is very adaptable (like bread). lately I’ve been trying ‘left-over’ scones: made with papaya smoothie, lemon curd, avocado purê and the last ones turned out ‘red-velvet’ scones because I’ve used beet blended with milk and a bit of lime juice. The avocado gives out a lard like taste and texture… very nice.

  • Thank you for the recipe copied everything except for currents as this is also a brutish way. but my mixture ended up a little to gloopy and stick. Had a job cutting it and it stuck to the tin. Any tips please ������

  • I made this today I think the amount of Baking soda is too much on this recipe..: next time I will use 2 teaspoons instead on 1 tablespoon

  • I don’t know what it is about your channel, but I keep coming back!!! So, I am now an official subscriber to your channel…keep up the awesomeness!!! “I think it’s your voice over, while I am watching you make stuff” lol

  • Thanks for this Americanized version! I will make them “British-style” with currants, and cut them out in a circle. But great to have the proportions for the ingredients in cups, etc, as that is what I am used to. Now, I have to look up a recipe for clotted cream…

  • I loved my freakishly small wisk. I used it to make vinegrette for my husband. So good! My daughter asked me to make my famous vinegrette, but alas not as good as it used to be. My little wisk broke awhile back. Oh well, she enjoyed it anyway.

  • Hi I want to make these delicious scones, could you tell me how many grams you have per cup as they seem to vary. Many thanks I am in England ��

  • Always had biscuit-like currant scones when I lived in England. These have an American recipe. Delicious, though! Never had a glazed scone anywhere in U.K.

  • Another thing to do with leftover pumpkin puree: mix it with an equal part Greek yogurt, a little pumpkin pie spice, and some sugar or syrup or other type of sweetener. Voila: pumpkin pie yogurt.

  • It’s July, 90°(F) outside and I’m going to make these, just ’cause I’m a rebel. Love your videos. I’ve never had a failure or any problem with any recipe of yours that I’ve tried. You’re my hero. Keep on doin’ what you’re doin’. You’re the best.

  • I made scones following this recipe a while ago, with glaze. They were not worth the effort and time, for me. Cakey and pretty tasteless. If someone had a better experience, I’ll be glad to hear it.

  • Beware of this recipe.Made this recipe today. 2 cups of flour and the rest of the dry ingredients then added one cup of milk as this recipe calls for And the dough was a wet mess. The correct recipe calls for a half a cup of cream or milk whatever you’re using. I had to add flour sugar and more baking powder and to tell you the truth it was a big mess but I fixed it and I still had to cook them 12 minutes longer because I really could’ve added more flour to make up for the extra half a cup of milk that she put in this recipe.

  • LOL!!
    I had to learn from trying to cook at friends houses that not everybody had five whisk sizes, three kinds of skillet, or don’t own both a sieve and a strainer… Yeah, I grew up always having a freakishly small whisk at hand if need be. (I dubbed it a teaspoon whisk, as it’s bulb is exactly the same width as a tea spoon.:D)

  • YUMMY ��
    I love all your flavor’s!
    Like most countries in the world over time, we borrowed a recipe and tweaked it to our liking.
    Cooking is about ideas, sharing, adding or changing to your own Taste and appetite.
    You can find recipes all over the world with similarities that more than likely started in one place and evolved as it traveled through time. Who cares how and where it started…..it’s here, it’s triangular, it’s got different ingredients added to the chef’s desires and it’s SPECTACULAR!!����

  • I made this scones without the egg and they were delicious, now i gotta try with the egg, thank you so much for the recipe. It is Fantastic!

  • As a British person and a baker I can confirm these are American Scones nothing like English scones. Our scones are more like the American Biscuits but slightly sweet and the only 3 flavour options traditionally are plain, “fruit scones” which are dried currents and raisins or savoury cheese scones. Then sweet scones are traditionally served with clotted cream and Jam or butter. And they are always round, never triangle and never with icing.

  • love this recipe. mine turned out nearly perfect. i live in a high altitude town, so next time i will use half the amount of baking powder. as for the taste, they are the best scones i’ve ever had!

  • As someone that has lived in the UK, scones are actually sweet bread buns, therefore they usually come in round shape, which are cut in half so ingredients like cream-frae, butter and jam can be spread on top. Also, their dough is usually plain or comes with pieces of dry fruits like sultana raisins. But overall I loved this version of scones recipe. It was very creative and it’s a nice treat to have around��!!!

  • Yumm! I am going to make several of these versions for church tomorrow. We have a lot of college students come, and they love home baked goodies. Thanks for the recipes!

  • I think it’s because you labelled them British scones. I’m pretty sure you’ve got enough comments from Britts. You’re doing fine. These are American and that’s great. I’ll be trying them out.

  • This isn’t a criticism, just a correction. Your scones look delicious, but they are Americanized scones, not British ones. British scones are more like a lightly sweetened (American) biscuit. They even look like biscuits. They’re usually cut with a circular cutter, or some use a glass of the desired circumference to cut them. The most common flavor is plain but if you want a fruit scone, currants or other raisins are used. They’re usually cut open and spread with clotted cream and/or jam. Again, I’m not throwing shade, just providing information.

  • As a tip…add your fruit or chocolate chips first, before adding the wet ingredients, so you can easily combine them with the dry ingredients. Especially with the blueberries, if you add it in after the wet ingredients, it’s harder to combine that you run the risk of crushing the berry and it bleeding…which seemed to have happened in this case. However, if it does, it’s ok…it all goes in the tummy anyway…but if you do want it easier to combine and less bleeding, best to add it before you add the wet ingredients.

  • I made these scones. they turned out great!! has a nice sweet taste. couple notes: I used 1 large egg and used vanilla extract for my flavouring, and put in some rainbow sprinkles for a funfetti/birthday cake scone. I followed the recipe EXACTLY, and my dough was much more wet than hers. not sure if the heavy cream was supposed to be cold or at room temp as its UNSTATED but mine was room temp. so to deal with the wet dough, I put some flour on the top and bottom once it was formed into a circle, put it on a cutting board, covered it with plastic wrap then stuck it in the fridge for 10, 15 mins. the dough was still sticky even though I refrigerated but I sliced it, making sure to cover my knife in flour since the dough was wet and sticky inside

  • Just for variation, I used to buy chocolate chip scones (I’m sure the Americanized version) at a bakery before work and got absolutely HOOKED on them! They put that coarse baker’s sugar on top of them, but I think the icing would be better like you did. Oh YUM!

  • Thank you so much for this easy receipe. I made the scones today and they are very delecious. But to be honest i had no cream at home so i used vanilla yogurt instead and the scones turned so good.

  • Hi Jamie, I did just as you explain twice, but I failed to get them risen to your level.. I’m a bit worried that it might be the fact that the self raising flour might be not as strong as it is over there.. any advise or alternative choice of teaspoons of baking powder I can use in case I substitute it with normal wheat flour? Absolutely love your recipes, outlook on healthy food and freshness of food, and certainly the fact that you’re a super achiever in life throughout all the obstacles you face. Stay safe and bless you and family. ��

  • I just made your scones using Chocolate Chips! Excellent! I hope one day you consider writing a Cook Book! I would for sure purchase it! Thank you for another great recipe ������

  • My one try at scones a couple of years ago did not turn out well. We ended up throwing them away. I definitely want to try this recipe. I have a lot of frozen blueberries from my garden. Can frozen blueberries be replaced with fresh?

  • I do a fresh strawberry scone. Add 1 cup of chopped strawberries. Also, instead of glaze you sprinkle course sugar on the scones before you bake.

  • I am sorry neither of these are British scones as we know them in UK. I appreciate your creativity, however I tend to stick with the tried and tested. Plain scone with clotted cream and jam, properly brewed tea and friends to share them with.

  • Anyone ever tried making scones with non-wheat flour? I’m on a low FODMAP regime at the moment, and am restricted to to using sorghum, rice, teff, buckwheat, millet, quinoa, arrowroot, or spelt flour. Also is there anyone else out there that loves CHEESE scones? If I were trying to make these, I think I’d leave out the vanilla, and maybe add some jalapeños or cayenne, but could you leave out the sugar without wrecking them?

  • I have some punkin purée extra from doing his cinnamon rolls yesterday so I think I will do this one today! Love these videos. These look pretty simple. The Pumpkin cinnamon rolls were more complicated but super super good!

  • This looks nice, but I don’t think anyone sells pumpkin puree in my country. Maybe you could make a video recipe for it, or suggest some alternatives

  • Great vid. Butternut is my favorite squash. It has more flavor than pumpkin in my opinion and I substitute slot of fall and winter time pumpkin dishes with butternut puree

  • okay, so I made these today, and they are delicious, however if you’re wanting a pumpkin taste, you’ll need to add pumpkin pie spice, cinnamon, and other warm fall spices. The texture was wonderful, light and moist.

  • I am so confused. I thought Americans called scones (we’d pronounce it “skonnz”) biscuits. Now you are making something called “scohnes” that seem to be an iced (“glazed”) scone. Or is it a biscuit? What is the difference? The icing (“glaze”)?

  • I’ve made 2 batches of these now and they are sooooo good. I don’t usually keep regular milk on hand because I don’t drink it, so I subbed almond milk with a teaspoon of vinegar for the buttermilk, and it was fine.

  • @thestayathomechef So if I was making banana scone I would use the pumpkin recipe? Which is half a cup of banana and a half a cup of heavy cream? I didn’t want to bake banana bread. I wanted something new. Love your recipes thank you.

  • My husbands favorite scone is poppyseed with sllived almonds! I will definitely do all these! Thanks for sharing. They all look super tasty

  • Chef, you need exponents, not roots. Each time you fold the dough you multiply the number of layers by three. You fold it three times, so you have 3*3*3 (or 3 to the 3rd power) = 27 layers.:) Math is fun, don’t bash it!

  • When I make these later I’m going to add 1/2 tsp. of vanilla extract. Even if baking recipes don’t call for it, I find that adding vanilla gives things a nice flavor, especially if they don’t have any spices to give the taste a little lift.

  • [Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades, Medium Size]( http://www.amazon.com/dp/B01CX1RIMQ/?tag=emeraldjade13-20)

  • I loved my freakishly small wisk. I used it to make vinegrette for my husband. So good! My daughter asked me to make my famous vinegrette, but alas not as good as it used to be. My little wisk broke awhile back. Oh well, she enjoyed it anyway.

  • I love the maple glaze! I have some leftover scones so I’m gonna make that glaze with one of my freakishly small whisk. so proud to own two of those:)

  • Two questions: can I use regular milk? And can I cut the triangles into baby triangles so it makes 24? 2a. Would the baking time be different? Thank you!!!

  • I made these gluten free (as my wife is allergic) today but swapping the flour for GF flour and adding just a bit more butter and buttermilk. Came out spectacularly good, even good enough that my toddlers devoured them:)

  • Never seen blueberry scones or chocolate chip, certainly not pumpkin in the UK. Most popular I would think is sultana or mixed fruit and a savoury cheese scone. The basic mixture is fine and the end results are good but the actual fillings are not typically British.

  • Am a true Brit and that’s not how to make a scone and make a original scone and why is it always the America making bad tea and any British food

  • One suggestion… add a link in your description to every previous video you reference. In this one, you reference a pumpkin puree. A link to that video in your description box could only be helpful.

  • My late mum use 2 make scones 4 me and my brother wen was kids,she never used oil at all! They turned out so yummy? With strawberry jam and cream ������������������������

  • Hiya, can you please please please provide accurate ingredients in grams. I made your recipe to the letter using these weights and like others have said it was a gloopy soggy mess. I had to use Google to translate cups to grams and got this: 1 cup of flour is 150g. ⅓ cup of sugar is 75g. ½ cup of butter is 115g and 1 cup of heavy cream is 240g.

  • You can use your finger tips but if you do that maybe try having the butter in the freezer for another 5 or 10 minutes as your fingers warm up the butter.

  • I don’t know what it is about you but I just love your videos! you always make me crack up the way you say things haha, keep making the tasty recipes!

  • I wondered why there were no eggs in the recipe, followed the recipe which missed them out and they were disgusting had to throw them away! Total waste of my flour during covid!

  • I appreciate the recipe but I just made these and they just are flavorless. I adore scones and thank you for the recipe, but this just wasn’t for me.

  • Either I’ve had bad scones or I have been ruined by Southern biscuits because scones are too dry for my liking. I would love to enjoy a real scone with a nice cup of coffee.

  • I turn off my adblocker for you, which really isn’t much, but I only do it to support channels that I like. One of which is yours.:D Thanks for making these awesome videos.

  • This has become my all time fave recipe in fall. I absolutely love these. Thank you!!! We have made them the last couple of years.

  • She does a great job teaching how to make the scones and I think it’s very rude for people to say anything negative on this. If you don’t like something don’t say anything at all. She sharing a remarkable recipe for those that want it. If you don’t think it’s a scone pass on by. Nobody needs to hear your opinion. Show some respect for her.

  • When youve followed this video for 2-3 times, and just realised on the description that the bit where he added eggs is not in the video ��

  • Oliver Lad? I made pumpkin scones yesterday and was unable to knead the dough properly as they were so sticky. There’s only so much flour you can keep adding. What’d I do wrong? It was the canned wet mushy Mississippi pumpkin, right?

  • Thank you so much for this recipe Chef John! It was my fist time making scones and they turned out beautifully! Keep on making these wonderful videos!

  • Made these yesterday. Had to 1/2 the recipe. They came out good…very good….made me proud. Will make again. Unable to find clotted creme here in Central AL. Just used butter and jam.

  • this receipe does need eggs and milk because its not possible to bind otherwise. Also the 500gms of self raising flour looks way too less in this video. when i combined my 500 gms of flour and the butter 150 gms the mixture was a lot!!!!!

  • Hi Jamie, on your website you add 2 large eggs and milk to these, and it seems many others do that too. Is this just an oversight on this particular video, or is there a reason those ingredients are omitted?

  • Anybody trying this. ******Make sure you read the description. This video is missing some ingredients!!!!********.
    Whoever put this advert up should have either removed the video or re-upped it with all the ingredients.
    Or pinned the recipe and information so it can be seen.
    It really is a disaster of a video ADVERT. It is no coincident there are more dislikes than comments!

  • This didn’t work! in the video you forgot to add your 2 eggs you Twat! I only noticed after baking them and I checked the recipe….

  • Jamie Jamie, It’s a very sad day when one of your Chef heroes disappoint you this badly. How can your team allow this video to still be here without making the corrections needed (2 eggs and the amounts of flour and milk are wrong) it only takes a few minutes to re-edit and upload again. Thank God I’m not as gullible and dumb as the people who praised you on this recipe and actually realized that there was something wrong with it. They are dry, hard and just horrible. I went to bed last night with only one sad idea in my head… this recipe had only one purpose. To make people think that you are just gifted and a God in the kitchen, that would explain why the ones I made FOLLOWING YOUR STUPID RECIPE came out like f#¥₩&@£ STONES no scones. Cheers Jamie. I’m an expat living in South America, all I wanted was a little taste from home, thanks for ruining it. But the thing that upsets me the most is that, you’re no longer my hero. A very sad day indeed. ��

  • I made the cranberry version today (without egg) and they were absolutely delicious! The 1 cup of liquid was too much for me though, so I will adjust this next time. Other than that…. Pure delight!

  • He provides the links on his website instead, he just doesn’t put that much effort for the YT video as well. (So if anyone had the interest, if they clicked the link to his site, it’s *usually* [99.9% of the time] all there, linked and everything.)

  • Best scones recipe ever so easy to make can change up the fruit ��so delicious fun to bake so let’s all make scones. Mine will be with whipped cream & cherry jam yum��thanks Jamie love from New Zealand ❤

  • Hi James, I’m from Argentina and I just made those scones, and they are awesome! <3 Thanks for share this recipe, I was quite surprise because it doesn't have eggs in it, but my whole family loved it! Keep on with the good work!

  • Everybody else in the country knows how they pronounce the word ‘scone’ and will always argue passionately that they are right and the other way is obviously wrong! Jaime Oliver on the other hand is the only person I have ever heard pronounce it both ways………what does that say about him as a man?!

  • I think this video missed a step where to add milk and eggs. Buy the time i realised i had put way to much milk in. The recipe and the this video does not match,..

  • I made these scones today, but didn’t look at recipe, I followed what you did in video, and was thinking this dough is not binding together, so I thought I will just add 1 egg. Yes they did rise, yes they were lovely. But in video you don’t use eggs, but just looked at the recipe and 2 eggs should have gone in, so that’s why my dough didn’t bind together. �� so make sure you look at the recipe because no eggs mentioned in video. But taste Great thanks Jamie.

  • He loaded the oven wrong. You are supposed to put the top pan in first and then the bottom pan. The only “professional” kitchen I ever worked in was at Church but the man who ran it owned a restaurant and he taught me that little rule. It is so nothing gets jarred from the top rack and falls on the food. You remove the bottom rack first for the same reason.

  • ROUNDED it’s ROUNDED ROUNDED teaspoon. NOT semi-heaped!!
    But the technique is PERFECTnot worked just pulled together. THAT’S a propaah scone.

  • Hi……you can never have too many scones. I love them �� and now Pumpkin ���� Thanks for sharing. Hugs, Dolores….The Baking Diva ��