Pumpkin Scones

Pumpkin-Raisin Scones

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Nutrition Facts

Servings Per Recipe 9 servings


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Amount Per Serving
Calories 300
Total Fat (g) 6
Saturated Fat (g) 4
Cholesterol (mg) 38
Sodium (mg) 500
Carbohydrate (g) 55
Fiber (g) 2
Protein (g) 6

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Percent Daily Values are based on a 2,000 calorie diet
Ingredients

3 cupsall-purpose flour
2/3 cup plus 1 tablespoonsugar
1 tablespoonbaking powder
1 teaspoonbaking soda
3/4 teaspoonsalt
1 teaspoonchopped crystallized ginger
4 tablespoonscold unsalted butter, cut into small cubes
1 cupcanned solid-pack pumpkin
3/4 cupbuttermilk
1 egg
3/4 cupregular or golden raisins
Directions

1. Heat oven to 400°. Line a baking sheet with parchment paper or a silicone baking-sheet liner.

2. Combine flour, 2/3 cup of the sugar, the baking powder, baking soda, salt and 1/2 teaspoon of the crystallized ginger in a large bowl. Add butter; mix with pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together pumpkin, buttermilk and egg. Gently stir into dough, along with raisins.

3. Drop dough by 1/2-cupfuls onto prepared sheet, about 2 inches apart. In a small bowl, stir together remaining tablespoon sugar and remaining 1/2 teaspoon chopped crystallized ginger. Sprinkle sugar-ginger mixture evenly over dough.

4. Bake at 400° for 16 minutes or until golden brown. Remove to wire rack and let cool slightly. Serve warm or at room temperature.


This recipe is from parents.com and is so yummy! Pumpkin is on sale now so stock up. I think the consistency is more like a muffin than a scone but yum. I did leave out the crystallized ginger but added some nutmeg and cinnamon instead. I used regular raisins and I must have made mine smaller because I had at least 14. I baked mine on a pampered chef stone. Pumpkin is a super source of vitamin A!!