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.
You can eat these all on their own, or to be extra decadent, you can top them with clotted cream!
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.