Pumpkin Spice Scones

Pumpkin Spice Scones
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PREHEAT oven 375° F. Line two baking sheets with parchment paper or foil; lightly grease. Set aside 1 tablespoon of evaporated milk to brush on dough.

COMBINE flour, sugar, baking powder, salt and cinnamon in medium bowl. Cut butter into dries until it resembles coarse crumbs. Stir in remaining evaporated milk, egg and orange zest until moistened. Fold in morsels. Roll the dough into an 8-inch circle on lightly floured surface. Cut into 12 wedges and place 1-inch apart on prepared baking sheets. Press exposed morsels lightly into dough. Brush each with reserved evaporated milk and sprinkle with coarse sugar.

BAKE for 11 to 12 minutes or until golden brown. Cool on baking sheet on wire rack for 10 minutes. Serve warm. Store tightly covered.

Nutritional Information

% Daily Value *

  • Total Fat 9g 14%
  • Saturated Fat 6g 30%
  • Cholesterol 30mg 10%
  • Sodium 180mg 8%
  • Carbohydrates 27g 9%
  • Dietary Fiber 1g 4%
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 6%
  • Sugars 9g
  • Protein 4g

* Percentage Daily Values are based on a 2000 calorie diet.

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