Pumpkin Spiced Mini Scones

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Just like people, sometimes websites get a virus. Some very rude people who have nothing better to do with their time tried to infect this website. Thanks to my blog pro Lauren and the good people at both Go Daddy and Flywheel, I am back with recipes and photos.

Let’s bake some pumpkin scones! Last year’s easy drop scone recipe was a reader favorite, so I decided to make a fall version with spicy pumpkin pie spice, pumpkin and cranberries. Slightly salty sunflower seeds add the perfect crunch. If you don’t like pumpkin, simply leave out the pumpkin flavors altogether and bake some yummy cranberry sunflower seed scones.

All you need to make Pumpkin spiced scones (sunflower seeds not pictured). — All you need to make pumpkin spiced scones (sunflower seeds not pictured).

This recipe can be dairy free, vegan and gluten free. Gluten free bakers: use a gluten free mix and add xanthum gum for extra thickening power.

You won't need a mixer or rolling pin! Just mix together dry ingredients with wet ingredients. — You won’t need a mixer or rolling pin! Just mix together dry ingredients with wet ingredients.

Preheat oven to 390 F and warm up the baking tray for ten minutes while the batter rests.

For puffy, light scones, rest the batter ten minutes before baking.

Scoop batter by tablespoon or mini ice cream scoop full and drop onto baking sheet like cookies. Sprinkle with cinnamon sugar.

Mini scones, like biscuits, are best eaten same day or next day. Bake some for your next special breakfast or brunch and fill with jam, butter or even sandwich fillings!

Breakfast, brunch, snack time or anytiime's a good time for a mini pumpkin spiced scone or two. — Breakfast, brunch, snack time or anytime’s a good time for a mini pumpkin spiced scone or two.

If you have read this post until the end, thank you!

My goal is to provide easy, adaptable recipes that will make your cooking and baking fun. If you make this or any of my recipes, please tag your creations with #diginwithdana and leave comments below. Dig in!

[tasty-recipe id=”7671″]

Nutrition analysis for one mini scone. Based upon regular all purpose flour, coconut cream and 2 tablespoons extra cinnamon sugar.

Comments

Dana says

October 24, 2015 at 3:00 AM

I hope you’ll make these scones and let me know your own variations. Use them without sugar as a sandwich bread or as dessert with agave syrup or honey and your favorite butter or margarine. Crunchy on the outside and tender inside, they are the perfect, spiced just right, pumpkin treat!

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