These Amish friendship bread pumpkin scones are the perfect way to use your friendship bread starter. Canned pumpkin and butterscotch chips make these scones perfect for all your fall baking!
The Sweet Precision Kitchen is up and running at my new location in Ann Arbor, Michigan. Matt and I spent the past two weekends settling into our new space. This included combining our pots and pans and deciding what things needed to go... or stay in many cases. Although this might sound like a simple process, it definitely involved some compromises.
Why you'll love this recipe
This recipe for pumpkin scones is a delicious treat. In reality, the scones turn out more like a cross between a muffin and a cookie. Since fall is around the corner, I thought I'd get a head start on a fun pumpkin recipe. Don't worry; there will be many more to come!
About Amish Friendship Bread (AFB)
This post marks the continuation of my Amish Friendship Bread baking challenge. For those of you that are new to this, Amish Friendship Bread is a type of bread made from a sourdough starter that is shared in a manner similar to a chain letter.
The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based bread and shared with friends. My goal with this baking challenge is to keep my starter going for an entire year. If you need a recipe for the starter, you can find one here.
Heather's Helpful Hints
If you find that the dough is sticking to your fingers, try adding additional flour to the mixture one tablespoon at a time. Alternatively, you can also try coating your fingers with some vegetable shortening.
Amish Friendship Bread Pumpkin Scones
- 1 cup Amish Friendship Bread Starter
- 2 cups flour
- 2 teaspoons baking powder
- 1-½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chilled butter
- 1 egg beaten
- ½ cup canned pumpkin
- ½ cup butterscotch chips
- Preheat oven to 400 degrees F. In a mixing bowl combine flour, baking powder, pumpkin pie spice, baking soda and salt. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of dry mixture; set aside. In another bowl combine starter, pumpkin and egg. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened. Knead in butterscotch chips.
- Turn out dough onto lightly floured surface. Shape into 4” x 12” rectangle. Cut rectangle into quarters (4” x 3”) and cut each piece on the diagonal to form 8 wedges.
- Place wedges 1 inch apart on ungreased baking sheet. Bake for 12 to 15 minutes until golden.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!