Joy Food Sunshine · by Laura Sandford★ 5.0 (5)
Pumpkin Scones Recipe
NUTRITION · PER SERVING25M COOK
CAL 7%·PRO 7%
CARBS 23G61% OF CAL
2G FIBER12G OTHER9G TOTAL SUGAR
FAT 5G28% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery pumpkin scones infused with cinnamon and fresh pumpkin. Moist and fall-spiced, better than coffee shop versions.
mainamericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Joy Food Sunshine →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon sea salt
- 6 Tablespoons butter (cold)
- ½ cup half and half
- ½ cup pumpkin
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup cinnamon chips
- 1 Tablespoon half and half
- 2 Tablespoons raw turbinado sugar
At a glance
PER SERVING · TIME 25M
CAL 7%·PRO 7%
CARBS 23G61% OF CAL
2G FIBER12G OTHER9G TOTAL SUGAR
FAT 5G28% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 34mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 109mg
- Calcium
- 28mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 34MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.