Pumpkin Amish Friendship Bread Scones

Submitted by: Friendship Bread Kitchen
Image (c) Friendship Bread Kitchen

“Whether spread with berry butter or served warm from the oven, these scones are a wonderful breakfast treat!”

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Servings: 8
Yield: 8 scones


1 cup Amish Friendship Bread Starter
2 cups flour
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chilled butter
1 egg, beaten
1/2 cup canned pumpkin
1/2 cup raisins or currants (optional)
2 tablespoons turbinado sugar for topping (optional)
Berry Butter


  1. Preheat oven to 400° F (200° C).
  2. In a mixing bowl combine flour, baking powder, pumpkin pie spice, baking soda and salt.
  3. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of dry mixture; set aside.
  4. 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 raisins or currants.
  5. 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.
  6. Place wedges 1 inch apart on ungreased baking sheet. Top with turbinado sugar if desired.
  7. Bake for 12 to 15 minutes until golden.
  8. Serve warm with berry butter.
  9. ENJOY!

Image Gallery

L  to R: (c) Friendship Bread Kitchen; (c) Amanda Foster Griffith; (c) Jennifer Prior


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  1. needthis recipes also friendship bread please

  2. how thick should this be when rolled out? I have never made scones before and thought I might give it a try.

  3. Mountain girl says:

    I make these all the time and they are really good! They look like you bought them at the store!

  4. Lisa Willes says:

    Wonderful recipe I love anything with pumpkin

  5. Can the dough be made the night before, as well as cut and placed on cookie sheets then baked the next morning?

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