Comments on: Pumpkin Cinnamon Roll Scones

By: speedboatgirl

speedboatgirl — Thu, 29 Dec 2011 11:14:19 +0000

My husband and I live in China, so a few of the ingredients I was unable to obtain–such as the powdered sugar, but I used condensed milk instead for the frosting. I really like the simplicity and ease to make.

By: BaileysMom

BaileysMom — Wed, 09 Nov 2011 16:05:19 +0000

These were really great. I used all the cinnamon mix in the scone itself, though! I’m used to making scones in a round circle, then cutting them into 8 sections. This was a new concept and worked great. Will definitely be making these again!

By: caramichele

caramichele — Tue, 08 Nov 2011 22:47:41 +0000

These were very moist and delicious–not too sweet, lightly pumpkiny, spicy-fragrant. I was careful not to overmix the dough, and they stayed fairly light as well. (No clunky coffee-chain scones here!) My whole family enjoyed them! Originally, I gave these a four-mitt rating because I thought that the “cinnamon-roll” aspect didn’t shine through as much as it should. But after eating them again on the second day, I revised my opinion. The cinnamon filling was much clearer that second time ’round. Plus, these were pretty to look at and fun to make! Thank you for sharing, Erin!

By: ac007

ac007 — Sun, 06 Nov 2011 18:30:11 +0000

Yum!! These scones sound so good! Thanks for sharing the recipe.