Spicy Pumpkin Scones
photo by CookinDiva
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
16 scones, about
ingredients
- 473.18 ml all-purpose flour
- 118.29 ml packed brown sugar
- 9.85 ml baking powder
- 4.92 ml ground cinnamon
- 2.46 ml baking soda
- 1.23 ml ground nutmeg
- 1.23 ml ground allspice
- 0.25 ml salt
- 59.14 ml butter or 59.14 ml margarine
- 118.29 ml raisins
- 1 egg, beaten
- 177.44 ml canned pumpkin
- 29.58 ml buttermilk
- 1 egg white, lightly beaten
directions
- Preheat oven to 400°.
- In a big bowl, combine the first 8 ingredients; cut in butter with a pastry blender until mixture resembles coarse crumbs; mix in raisins.
- In a small bowl, mix egg, pumpkin, and buttermilk; add to flour mixture and mix until blended and a soft dough forms.
- Turn out dough onto a floured work surface and roll into a circle ¾ inches thick.
- Cut out rounds using 2-inch round cookie cutter and place on ungreased baking sheet.
- Reroll scraps and repeat.
- Brush tops with the beaten egg white and bake for 12-15 minutes, or until golden brown.
- Cool slightly on wire rack and serve warm.
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