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.
These are more savory than sweet, so if you’d like to up the sweetness factor, add ½ cup sugar when mixing the dry ingredients.
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 vs. 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 for your scones
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.
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Pumpkin Amish Friendship Bread Scones
Ingredients
- 1 cup Amish Friendship Bread Starter
- 2 cups flour
- 2 teaspoons baking powder
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chilled butter
- 1 egg beaten
- ½ cup canned pumpkin
- ½ cup raisins or currants optional
- 2 tablespoons turbinado sugar for topping optional
- Berry Butter optional
Instructions
- 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.
- ENJOY!
Notes
- We made ours with currants and topped with large turbindao sugar crystals.
- Try it with our Berry Butter
- Keep it savory and top with sea salt flakes.
- Make your scones sweet and spicy for the season with a thick vanilla glaze, adding in a pinch of ground cinnamon, nutmeg, ginger and/or cloves.
>> Have you tried this recipe? Give it some stars and leave a comment below letting us know how it worked for you!
Love seeing all your recipes. It would be great if you could include some nutritional information. Thank you
Hi Alyce! It’s hard to include the exact nutritional value of the recipes because of the starter, but here’s a great post why: https://www.friendshipbreadkitchen.com/faq-what-is-the-nutritional-value-for-amish-friendship-bread/
You can also get a rough nutritional value estimate from this recipe calculator: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Is this recipe for day 10 of your 1 cup of starter, after adding flour/sugar/milk on days 5 and 10? Or can you use it as soon as you get the starter (day 1)?
Hi Anna! Most of the recipes on this site are anytime recipes — you can make them anytime during your 10 days after you’ve gone through at least one round of maintenance if you’ve made your starter from scratch. If you received your starter from a friend, yes, you can use up your 1 cup right now and bake with it. You can read more about this in the tutorials. But the scone (and cookie!) recipes are my favorite recipes to make with your starter whenever you feel the urge to bake, so have fun with this!
If a recipe calls for an “active” or “bubbly” starter (usually the more traditional sourdough-type breads), it’ll be indicated as such on the recipe card.
Made this today and the dough seemed very wet. is it suppose to be that way? Or to I need to add more flour? It was very hard cutting them and placing them on the tray to bake. After baking them seemed to be fine. I loved them. Thanks Karen
Can the dough be made the night before, as well as cut and placed on cookie sheets then baked the next morning?
Wonderful recipe
I make these all the time and they are really good! They look like you bought them at the store!
So glad to hear that! The scones are one of my favorite recipes, too!
Agreed! These are a Kitchen favorite, too!
how thick should this be when rolled out? I have never made scones before and thought I might give it a try.
About 3/4 inch works for us!
love this recipe – turned out good for me