Each day from now through Halloween, I’ll be sharing a recipe for some of our favorite Halloween treats so be sure to subscribe to receive automatic notification of all new posts.

These Pumpkin Candy Corn Scones are a whimsical (and way more delicious) nod to the popular Halloween candy, and the perfect breakfast or after-school treat.

Go to the RECIPE.

To give these scones a seasonal flair,  I adapted my basic scone recipe by adding some canned pumpkin puree and a variety of seasonal spices including cinnamon, nutmeg, ginger and cloves.

For even more seasonal flavor, I used brown sugar instead of white, and also added a tablespoon of pure maple syrup. These scones are not overly sweet, and I add another tablespoon of brown sugar when serving them without the glazes.

The trick to making excellent scones is to use really cold butter, so I freeze the cubed butter for at least 30 minutes, or even longer (it can store for several months in the freezer).

Another key to ensuring a flaky result is to handle the dough as little as possible, so I use a food processor to create the dough, and a cake pan to form the dough before cutting out the wedges. While these steps aren’t necessary, and may even seem a bit fussy, they can make the difference between a good scone and a great scone.

With their autumnal flavor and appearance, these pumpkin scones would also work well for a Thanksgiving brunch.

Go to the RECIPE.

Come back tomorrow for another great Halloween recipe!