Last week, I took a Facebook poll asking whether you preferred scones or cookies. I thought the odds were in the cookies’ favor. Surprisingly, that wasn’t the case. More than half of you told me you wanted scones! I aim to please (except when I’m making things like Cupcakewurst), so I present you with my new favorite scones for Fall.
This scone recipe is based off a five star Ina Garten cranberry orange scone recipe (so you know it’s going to be good), but I’ve removed the cranberry and orange and instead added a touch of vanilla and homemade pumpkin pie spice chips. I’ve also changed the scones’ preparation. Instead of going rogue and forming the dough on a baking sheet as Ina Garten does, I made mine in a scone pan. (I know. I know. A scone pan is one more specialty pan to clutter your shelves. You don’t need to use one, but owning a scone pan makes it so simple to achieve perfect looking scones – and it can do double-duty as a cornbread pan.)
How to Make Scones with Pumpkin Pie Spice Chips
As stated above, this scone recipe is slightly adapted from Ina Garten’s recipe. Here is my version:
Scone Cupcakes from the Archives
Back in 2009, I baked Ina Garten’s scone recipe in cupcake form and in little tea cups. Have a look! If you prefer, you could bake these pumpkin pie spice chip scones as cupcakes as well following the guidelines found in that post.