PUMPKIN SPICE SCONES
Serve these lightly spiced pumpkin scones warm and topped generously with butter or cream cheese. They make a perfect snack for autumn, especially at Halloween
Provided by Lulu Grimes
Categories Snack
Time 27m
Yield Makes 25
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the flour in a bowl and coarsely grate in the butter (dipping the butter into the flour can make it easier to grate; do this as often as you need). Use a butter knife to stir the butter into the flour, then mix in the sugar and spice.
- Add the pumpkin and 80ml milk to the flour mixture and quickly stir everything together. Add more milk if you need to.
- Tip the mixture onto a floured surface and lightly bring together with your hands a couple of times. Roll out until 4cm thick and stamp out rounds with a 7cm cutter. Re-shape the trimmings until all the dough has been used. Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for 10-12 mins until risen and lightly browned.
Nutrition Facts : Calories 107 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
PUMPKIN SPICE SCONES
Delicious pumpkin spice scones with yummy frosting.
Provided by Mmmmm...food!
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
- Combine flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, and ginger in a large bowl. Mix butter into the flour mixture with your hands until it resembles coarse bread crumbs.
- Combine pumpkin, brown sugar, cream, and egg in a medium bowl with a whisk. Fold into flour mixture with a large spoon until the dry bits at the bottom of the bowl have been incorporated.
- Pat the mixture into a ball with your hands and turn out onto a lightly floured surface. Continue to shape into a ball; gently press down and out, forming the dough into a flattened circle, about 1 to 1 1/2 inches thick. If the edges start to crack, just place the palm of your hand against the edge and gently press the dough back in.
- Dust a large, sharp knife with flour and cut the dough into 6 triangles. Slide the knife under each to help you lift and transfer them to the prepared baking sheet.
- Bake in the preheated oven until scones begin to turn light brown in color, 12 to 16 minutes. Place on a wire rack to cool.
- While scones are cooling, mix confectioners' sugar, milk, cinnamon, nutmeg, allspice, ginger, and cloves for glaze together in a small bowl. Drizzle over scones while they are still warm.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 71.8 g, Cholesterol 72.1 mg, Fat 15.8 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 9.5 g, Sodium 616.4 mg, Sugar 37 g
PUMPKIN SCONES WITH MAPLE-CINNAMON GLAZE
A fall brunch isn't complete without these tender pumpkin scones from Food Network.
Provided by Damaris Phillips
Time 2h30m
Yield 6 scones
Number Of Ingredients 18
Steps:
- For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
- Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
- For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.
- Preheat the oven to 400 degrees F.
- Slice the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and place on a foil-lined baking sheet. Drizzle with vegetable oil and lightly season with salt. Roast until softened, 35 to 45 minutes. Let cool, then scoop out the flesh and mash until smooth. The pumpkin puree will keep covered in the refrigerator for up to 5 days.
PUMPKIN SCONES
These perfect Pumpkin Scones are studded with cinnamon chips and topped with a simple glaze, making for a crave-worthy breakfast or afternoon snack with a cup of coffee.
Provided by Jamie Lothridge
Categories Breakfast
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
- In a separate bowl, whisk together pumpkin, milk, vanilla paste and egg. Fold wet ingredients into dry ingredients and mix in mini cinnamon chips. Form the dough into a ball.
- Pat out dough onto a lightly floured surface and form it into an 8-inch circle and about 1 inch thick. Use a large knife or a pizza cutter to slice the dough into 8 equal triangular portions. Place on prepared baking sheet.
- Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
- When scones have cooled, whisk together the glaze ingredients. Drizzle over the top of the cooled scones. Let set before serving.
SPICED PUMPKIN BREAD
This is the best pumpkin bread I've ever tasted! I got the recipe from the November, 1995 issue of Bon Appetit Magazine. It was submitted by Vern Bertagna of West Frankfort, IL. Enjoy!
Provided by Bev I Am
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 16-18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Butter and flour two 9x5x3" loaf pans.
- Beat sugar and oil in large bowl to blend.
- Mix in eggs and pumpkin.
- Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
- Stir into pumpkin mixture in 2 addtions.
- Mix in walnuts, if desired.
- Divide batter equally between prepared pans.
- Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes.
- Transfer to racks and cool 10 minutes.
- Using sharp knife, cut around edge of loaves.
- Turn loaves out onto racks and cool completely.
- Makes 2 loaves.
BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER
Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688
Provided by French Tart
Categories Scones
Time 30m
Yield 6 Pumpkin Scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
- Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
- Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
- Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
- Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.
PUMPKIN PECAN SCONES
Make and share this Pumpkin Pecan Scones recipe from Food.com.
Provided by Cupcake-Princess
Categories Scones
Time 27m
Yield 8 scones
Number Of Ingredients 11
Steps:
- In a mixing bowl large bowl stir together flour, brown sugar, baking powder, pie spice, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, pumpkin and milk. Add to crumb mixture and stir just until moistened. Stir in pecans.
- Turn dough onto a lightly floured surface, knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet.
- Bake at 400° for 12-15 minutes or until golden brown.
PUMPKIN SCONES
Imagine these Pumpkin Scones fresh out of the oven, warm and drizzled with two different types of glazes. Super easy recipe that yields the most delicious, flaky and perfectly spiced scones.
Provided by Joanna Cismaru
Categories Breakfast
Time 40m
Number Of Ingredients 17
Steps:
- Prep: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Combine the dry ingredients: In a large bowl combine the flour, baking powder, cinnamon, pumpkin pie spice and salt together.
- Add the butter: Grate the frozen butter using a box grater, then add it to the flour mixture bowl. Using a pastry cutter or fork, combine the butter with the flour mixture. If you want to add other ingredients such as chocolate chips or chopped pecans, now's the time.
- Combine wet and dry ingredients: In another bowl whisk the pumpkin, eggs, brown sugar and vanilla together. Pour this over the flour mixture and mix it all together until everything appears moistened.
- Form the Dough: Transfer the dough onto a floured work surface and knead it a couple times until it comes together. Don't over-knead. Form the dough in 2 disks that are ¾-inch (2 cm) in thickness and cut each disk into 8 equal smaller scones, or you can form it in one disk and make 8 larger scones.
- Bake: Transfer the scones onto the prepared baking sheets, at least 2 inches apart. Brush the scones with milk and sprinkle some sugar on top. If topping them with glaze, you can skip the sugar. Transfer the pans to the oven and bake for 20 to 25 minutes, or until you stick a toothpick down the middle of a scone and it comes out clean.
- Glaze and Enjoy: Make the glazes, by whisking all the ingredients for each glaze in a bowl. Drizzle over warm scones.
Nutrition Facts : ServingSize 1 scone, Calories 201 kcal, Carbohydrate 32 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 124 mg, Fiber 1 g, Sugar 15 g
SPICED PUMPKIN & PECAN SCONES WITH CINNAMON CHIPS
Delicous and different scones with pumpkin, pecans, and cinnamon chips; this recipe was inspired by chef #242729's recipe #397407, which I added oatmeal, spelt flour, maple syrup or maple extract, pecans, and cinnamon chips to, and also added a spiced sugar sprinkle on top. recipe #397407 has a wonderful recipe in it for honey butter; I highly recommend it if you like butter on your scones! You can use canned, frozen, or fresh pumpkin puree in these scones.
Provided by Katzen
Categories Scones
Time 35m
Yield 6 Scones, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 F / 200 C / Gas 6. Lightly grease a baking tray or line with parchment paper.
- Cream together butter and sugar, then beat in egg, pumpkin puree, maple syrup or extract (if using), and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour and oatmeal until a dough forms, add nuts and chips, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk and sprinkle with spiced sugar (mixture of sugar and spice).
- Bake in the preheated oven until golden brown on top and bottom, 15 to 20 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving (with the honey butter from referenced recipe if preferred.).
Nutrition Facts : Calories 236.4, Fat 16.1, SaturatedFat 6.1, Cholesterol 53.5, Sodium 308.3, Carbohydrate 21.8, Fiber 1.7, Sugar 13.9, Protein 3.6
PUMPKIN WHITE CHOCOLATE CHIP SCONES
These pumpkin scones are full of wonderful spices, rich in pumpkin flavor, and super easy to make. They can be mixed up in about 15 minutes! I made these with white chocolate chips, but you can really mix in whatever you want! After baking, I drizzled on a pumpkin spiced glaze for even more pumpkin flavor.
Provided by Heather Perine
Categories Breakfast
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat and prepare pan. Preheat your oven to 400oF. Line a cookie sheet with parchment paper or silicone baking mat.
- Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, brown sugar, baking powder, pumpkin pie spice and salt.
- Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter cubes are pea-sized. Stir in the white chocolate chips with a spatula.
- Mix wet ingredients together. In a measuring cup or small mixing bowl, stir together the eggs, pumpkin, and vanilla.
- Add wet ingredients. Make a well in the center of the dry ingredients and stir in the wet mixture. Stir to combine until a shaggy dough forms. I like to use my hands at the end of the mixing to get all the flour incorporated.
- Shape and cut the scones. Empty the bowl onto a lightly floured surface. Knead the dough lightly to bring the mixture together. Pat the dough into a 8-inch circle. Using a sharp knife cut the circle into 8 triangle wedges. Place scones onto prepared cookie sheet, about 2 inches apart. Freeze for 30 minutes (or place in the refrigerator for 1 hour).
- Bake The Scones. Brush the tops of the scones with a little milk or heavy cream and sprinkle on coarse sugar (optional). Bake for 20-22 minutes until golden brown. Remove from the oven, cool on the baking sheet for 5 minutes, then transfer and cool on a cooling rack.
- Make the glaze. In a small mixing bowl, whisk together the glaze ingredients.. Adjust the consistency if needed. Drizzle over scones before serving.
Nutrition Facts : Calories 439 kcal, Carbohydrate 65 g, Protein 7 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 80 mg, Sodium 182 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
PECAN TOPPED PUMPKIN BREAD
This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap for up to a month (or enjoy both!). You can substitute pecans with walnuts, if desired. Check the bread after 50 minutes of baking - you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent over-browning. Cooking Light.
Provided by Barbell Bunny
Categories Quick Breads
Time 1h15m
Yield 12 pieces per loaf, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Combine flour and next 6 ingredients (through allspice) in a large bowl.
- In another bowl, combine sugar, eggs, oil, and buttermilk. Beat with a mixer at high speed until well blended.
- Add 2/3 cup water and pumpkin, beating at low speed until blended.
- Add flour mixture to pumpkin mixture, beating at low speed until just combined.
- Spoon batter into 2 (9x5") pans coated with cooking spray.
- Sprinkle pecans evenly over batter.
- Bake for 1 hour,. or until a wooden toothipick inserted in center comes out clean.
- Cool 10 minutes in pans on a wire rack.
- Remove from pans, and cool completely on wire rack.
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PUMPKIN PECAN SCONES | WITH TWO SPOONS
From withtwospoons.com
Reviews 3Estimated Reading Time 3 minsCategory Baked Goods
- Preheat the oven to 375 degrees F. Line two rimmed baking sheets with parchment paper and set aside.
- Add the cold butter and cream cheese cubes to the flour mixture and use a pastry cutter to blend until the mixture resembles coarse sand. Don't over mix.
- In a separate bowl, mix together the pumpkin puree, egg, buttermilk, and spices (cinnamon, nutmeg, cloves). Whisk until smooth and well combined.
PUMPKIN CORNMEAL SCONES | KITCHEN CONFIDANTE
From kitchenconfidante.com
Reviews 8Category Breakfast, Brunch, DessertCuisine AmericanEstimated Reading Time 4 mins
- In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and ground cloves. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor.
- In a small bowl, whisk together 1/2 cup of the powdered sugar with the cocoa powder. Whisk in the milk, then slowly add the remaining powdered sugar until the consistency of the glaze is thick but still able to drizzle. Stir in the vanilla extract and stir again.
PUMPKIN SPICE CHOCOLATE CHIP SCONES - THE PIONEER WOMAN
From thepioneerwoman.com
4.7/5 (3)Category Breakfast, SnackServings 12Total Time 42 mins
- Set aside. In another bowl, whisk pumpkin, eggs, and milk together.Grate frozen butter on the large holes of a box grater. (I like to do this with a sheet of waxed paper underneath.) Add grated butter to the flour mixture and toss gently.
- Toss in chocolate chips.Fold in pumpkin mixture until a dough forms. (Don’t overwork the dough here.
PUMPKIN SPICE SCONES RECIPE VIDEO BY HILAHCOOKING - IFOOD.TV
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SWEET POTATO PECAN PIE SCONES - THEGOLDLININGGIRL.COM
From thegoldlininggirl.com
4.7/5 (3)Estimated Reading Time 3 minsCategory Breakfast-SweetTotal Time 35 mins
- In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Blend well.
- Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until well-blended.
- In a medium bowl, combine the eggnog mixture, egg, and sweet potatoes. Whisk until well-blended.
SPICED CINNAMON CHIP SCONES - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 34Estimated Reading Time 6 mins
- Whisk together the flour, sugar, baking powder, spices, and salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs. (Note: my butter started out frozen, so I grated it (frozen) with a box grater instead of using it diced. It was so much easier to work it into the flour mixture this way!)
- Make a well in the center of the mixture and add the vanilla, egg, molasses and 1/2 cup heavy cream. Stir gently with a fork until just incorporated. Add the cinnamon chips and then finish bringing the dough together with your hands.
- Turn out dough onto a lightly floured surface or a non-stick baking mat. Form into an round that is approximately 8” in diameter. Cut the round into 8 triangles and place each on the prepared baking sheet. (Note: the cinnamon chips that are touching the baking sheet might burn. Be sure to push all the ones touching the cookie sheet into the scone.) Brush each triangle with a little heavy cream and sprinkle each with a pinch of sugar. Bake for about12 minutes until just golden. Serve warm or room temperature.
PUMPKIN SCONES WITH MAPLE CINNAMON GLAZE - LIZ BUSHONG
From lizbushong.com
Cuisine AmericanEstimated Reading Time 4 minsCategory Bread- SconesTotal Time 44 mins
- Prepare baking sheet with parchment paper for triangle scones, lightly spray with cooking spray for pumpkin shaped silicone mold. Set aside.
CINNAMON-PECAN SCONES - KING ARTHUR BAKING
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4.5/5 (12)Calories 280 per servingTotal Time 32 mins
- Preheat the oven to 400°F. Line (or lightly grease) a baking sheet with parchment paper., In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips., Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing., In a separate bowl, beat together the buttermilk, eggs and vanilla., Pour the wet ingredients over the dry ingredients, and stir to combine., Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together., Pat it into a rectangle about 8" x 10", and cut the dough into 2" to 3" diamonds or squares with a sharp knife., Place the scones on an ungreased cookie sheet, and bake in a preheated 400°F oven for 12 to 14 minutes, until they're golden brown.
- Remove them from the oven, and serve warm., Store, well-wrapped, on the counter for 2 days, or freeze for up to a month.
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