Comments on: Pumpkin Cinnamon Roll Scones

By: Denise

Denise — Fri, 31 Jul 2026 12:47:43 +0000

In reply to Ladydragonfly. It’s the baking powder not baking soda. And it should only be 2 1/2 teaspoons and not a whole tablespoon

By: Denise

Denise — Fri, 31 Jul 2026 12:46:52 +0000

In reply to Marianne. Good morning! The bitter taste is the baking powder. Baking powder has aluminum in it. The recipe calls for 3 teaspoons. I only put about 2 1/2 teaspoons. This avoids the bitter taste and they still rise beautifully.

By: Audra

Audra — Thu, 09 Oct 2025 18:31:54 +0000

In reply to Katie. 1 T is right actually :)

By: Katie

Katie — Tue, 07 Oct 2025 04:12:45 +0000

I’m guessing it’s not supposed to be 1 Tablespoon of baking powder? That would definitely make them have a bitter aftertaste. Other than that these look amazing and we’re going to try to make them this weekend!

By: Suzanne

Suzanne — Fri, 27 Dec 2024 01:04:21 +0000

This looks so good! What a great combination of flavors!

By: KD Feeback

KD Feeback — Mon, 01 Jan 2024 18:33:58 +0000

I made the Pumpkin Cinnamon Roll Scone recipe and will note that in Western Montana, elev. >5,000 ft, the pumpkin plus heavy whipping cream addition to the dough does not provide adequate moisture to make dough. I added approximately 3 Tblsp of cream. Similarly, the glaze needs an extra dollop of maple syrup to liquify properly. The final result was quite tasty and a good way to use up an odd 1/2 cup of pumpkin!

By: Lori

Lori — Mon, 20 Nov 2023 17:44:10 +0000

These are delicious! I made them Gluten Free. They turned out great! Thanks for the recipe