There’s really only one thing to do with extra canned pumpkin: you make pumpkin scones. After I made my homemade pumpkin spiced latte syrup last weekend, I whipped up these babies.
When I hear the word scone, I think of a flaky, triangular pastry that’s covered with frosting and served with a cup of tea. With that in mind, these aren’t exactly scones…they are more similar to pumpkin cake. But let’s be honest – whether we call them scones or cake – they are still moist, mouth-watering, slices of heaven. Tomay-to, tomah-to, right?
The best part about this recipe is that it gets better with time. Have you noticed that most pumpkin and banana breads are the best on the 2nd or 3rd day? So moist! In this case, the glaze soaks into the scones and as a result, you get an even moist-er (is that a word?) pastry than normal. So delish.
Freshly brewed coffee + pumpkin scones = true love ♥