UPDATED, REVISED, PERFECTED!
The perfect fall treat! Use your Amish Friendship Bread starter to make these scrumptious Pumpkin Amish Friendship Bread Scones using fresh pumpkin purée or canned pumpkin. Add a handful of currants and top with a spiced vanilla glaze (recipe below) or a side of berry butter.
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Scones are one of my favorite ways to use up excess Amish Friendship Bread starter, and the results are always a hit in my family and with friends. These scones also freeze well, so you can keep them on hand in case someone drops by or you want to give your mail carrier a special treat. The pumpkin flavor is fresh and understated, and the currants give it an extra burst of sweetness. Holiday time is always filled with so many foods and flavors that sometimes a simple, warm scone and a cup of tea or coffee is all you need.
If you want to keep gift giving simple this year, edible treats like scones are the way to go. Don’t forget to check out my library of free printables to find a nice label or gift card to go with it.
Canned pumpkin v. fresh pumpkin
This recipe uses canned pumpkin to keep things simple, but if you have fresh pumpkin on hand, you can easily use it in this recipe. To prepare fresh pumpkin purée, preheat your oven to 375° F (190° C). Seed and slice your pumpkin into chunks and place on a baking sheet, skin side up. Cover with foil and bake until tender, about 1½ hours. Allow to cool and then puree in a food processor until smooth. Drain over a fine-mesh sieve or use a cheesecloth to squeeze the excess liquid.
Toppings and glazes
We made our scones with currants and topped with large turbindao sugar crystals. Keep it savory and top with sea salt flakes. Make them sweet and spicy for the season with a thick vanilla glaze, stirring in a pinch of ground cinnamon, nutmeg, ginger and/or cloves.
Pumpkin Amish Friendship Bread Scones
- Preheat oven to 400° F (200° C).
- 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 raisins or currants.
- 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. Top with turbinado sugar if desired.
- Bake for 12 to 15 minutes until golden.
- Serve warm with berry butter.
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