Video Recipes – DIY's – Island Life – Travel – Natural Living – Minimalism

Scones + Tips & Tricks


Have you ever had a dry, crumbly and flavorless scone?  I have.  Countless times.  I decided long ago that I’d banish those to replace them with the words moist, soft, tender, and buttery.  This is exactly what my recipe will bring you.  There are several tips and tricks that I share with you in this video to ensure that you never make a brittle or bland scone ever again.

5.0 from 2 reviews

Scones + Tips & Tricks
Prep time

Cook time

Total time


Serves: 6

  • 2 c unbleached flour
  • 1 c sugar
  • 2 ts baking powder
  • ½ ts fine salt
  • ⅛ ts cream of tartar
  • ½ c frozen unsalted butter
  • ½ c cold whole sour cream
  • ½ ts baking soda
  • ½ cold egg {1 oz}
  • ⅓ c + 1 tb cold pumpkin puree
  • 1½ ts pumpkin spice
  • ¼ c sweetened condensed milk
  • ¼ c sifted confectioners sugar
  • 1 ts pumpkin spice
  • Pinch of salt

  1. In a large bowl, whisk/sift together the flour, sugar, baking powder, salt, and cream of tartar.
  2. Over this bowl, grate in the frozen butter and toss to combine with the dry mixture. Store in the freezer while working on the other ingredients.
  3. Scoop the sour cream into a small bowl and sprinkle in the baking soda and stir. Set aside for 5 minutes.
  4. After 5 minutes, stir in the egg.
  5. In a separate bowl, mix the puree with the spice.
  6. Take the large bowl out of the freezer and pour in the other two bowls {with the sour cream and pumpkin}. Mix just to combine.
  7. Scrape dough out onto a work surface and lightly press together into a tall lump then flatten. Cut out desired shapes.
  8. Bake on a well greased baking sheet at 350 for 19-22 minutes.
  9. Cool scones {if it’s too hot, the glaze will not set but if it’s just a bit warm, it will soak in nicely}
  10. To make the glaze, whisk everything together and pour a bit onto each scone.


Your Squishy Monster ^.~

, , , , , , , ,

18 thoughts on “Scones + Tips & Tricks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: