Starbucks doesn’t have pumpkin scones this season. Or at least not at the times and locations that I frequent. And I would be really upset IF I hadn’t found this recipe! (I know, another found recipe, #thethingsIdofor Fall Frezy Week). I’ve made more batches of these scones than I care to admit. First I made them full sized, just like the original recipe. And then I made a half batch–I had a hankering for something sweet and pumpkin flavored on a Tuesday. And then I made them mini!
Mini things are pretty much always more fun. And they’re a nice size for brunching when paired with a breakfast casserole. Which is just what I made them for a few weekends ago. 
Follow the recipe as you will, but when it comes times to roll them out split the dough in half to make two circles. 
Then slice each in six wedges. 
And bake for 9-10 minutes. 
Get yourself some coffee and enjoy!
tulips + rain
a lifestyle blog
tulips + rain 
