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!
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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.
Recipe
Amish Friendship Bread Pumpkin Scones
Ingredients
- 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
Instructions
- 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.
Nutrition
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!
Happy Baking!
Heather
Dawn @ Words Of Deliciousness says
I love these scones, they sound delicious. I have made the Amish Friendship bread before and my family loved it, so I can just imagine how good the scones would be.
Heather (Sweet Precision) says
I agree, Amish Friendship bread really is tasty and I hadn't realized how versatile it is. I found a recipe that has everything from cookies to muffins, and obviously scones too! ;)
Francesca says
Warming up for Halloween already? ;-) You sure know what a commitment means! ;-) The scones look great, Heather!
P.S. Don't even get me started on the compromise subject! :-)
Heather (Sweet Precision) says
Oh my goodness, compromise has been the name of the game in our apartment lately! It's such a process combining things when you have two of everything!
Stefano says
Good to hear you are all settled in now, Heather! :-)
And thank you for another great recipe right from Ann Arbor! :-) Your scones look so yummy!
Heather (Sweet Precision) says
Thank you Stefano! Now that the kitchen is set up, we feel officially settled :) Only a few more boxes to go!
Just Add Attitude says
These scones sound delicious. Congratulations on settling in to your new home and on sorting out the pots and pans! I wish you lots of luck with your new life. ;)
Heather (Sweet Precision) says
Thank you!!
Tracy Lee Karner says
Mmmmm. pumpkin! Summer is my very favorite season (and we're having such a beautiful one here in RI); but then the hints of autumn food start nudging around in my brain and I thinking ahead with anticipation--mmmm, frosty mornings & comforting baked treats. I like the idea of throwing in the butterscotch. Sounds rich and complex!
Heather (Sweet Precision) says
I almost felt guilty posting a fall pumpkin recipe in August since summer is still in full swing! But even here in MI, the morning are getting a little cooler and some signs of fall are beginning to appear. I'm still hoping to get a few more summer desserts in though :)