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Monday, November 19, 2012

Fall Recipe ... Moist Pumpkin Scones with Glaze

My amazing friend from High School Brandy has a photography business (~Brandy Stockwell Photography~).  She was so kind to come over at church on Sunday and shoot at my parents house.  My dad is still not moving around that well so we wanted to do it where he didn't have to move around a lot and not have to sit in a waiting room and then try to squeeze him into a small photographer room like the ones at the mall.  Since she was so kind I wanted to make her something sweet to take home for her and her family.  As most of you know I LOVE pumpkin and pumpkin scones are my all time favorite.  I sadly am not allowed sugar or carbs on my diet so this is way out of the question.  I couldn't even take the batter to make sure it was right, Thank God they came out perfect!

I found a recipe for Moist Pumpkin Scones on The Taste of Home website.  I thankfully had everything in my cupboard and was able to whip them up in the early am for our afternoon photo shoot.


  • 4-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 3/4 cup milk, divided
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1/4 teaspoon pumpkin pie spice


  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
  • Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
  • Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.

They turned out big and fluffy and if you don't have one of these corn bread/scone making pans I say you must invest in one.  They are great and in silicone which is the best!

And for a sneak peek here is one of the family photos:

Have a GREAT week!!


  1. mmmm, looks amazing as usual!

    Your family photo is wonderful and you look great!

  2. LOVE the family photo!!

    This recipe sounds awesome. I love scones & I've never tried a pumpkin one. Yum.

  3. Totally different outfit from the ones you showed.

    Hubby doesn't look too happy. The kids are adorable.

  4. LOVE the picture!!!

    omg scones look amazing

  5. Oh my goodness! Your family photo is truly darling:) Just a gorgeous family!

  6. Mmm....They look great! The pictures look beautiful!!! You look great!

  7. Love the pic of your family...:)

    I have been looking for a recipe for pumpkin scones. They look delicious! Might have to make this on Wednesday! :)

  8. Yummy! I have not made pumpkin goodies yet and these are really making me want some! I haven't been baking because Rich is dieting too. He's been doing it for 5 weeks today and has lost 35 lbs, so he's on a roll and I don't want to sabatage him :-/

    You have such a beautiful family! The picture turned out great! :-)

  9. your family photos are so awesome!!! I love seeing them and I'm not even going to comment on pumpkin scones....instead I think I shall just swoon!

  10. Ok... why is hubs not smiling. LOL... you and your boys look all happy and smiley and he .... looks like he's about to break one off in someone's arse! LOL

    Was he mad because you're so much prettier than he is?! ;)

    Love ya lady! You look fab!

  11. Oh my, those look heavenly.
    What a blessing to have your photos taken, they are perfect!


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