Val's Pumpkin Scones recipe

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Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
½ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ cup butter
½ cup raisins
1 cup canned pumpkin
1 egg
2 tablespoons buttermilk
1 egg white, beaten

Nutrition Info

149.4 calories
carbohydrate: 26.7 g
cholesterol: 20.5 mg
fat: 4 g
fiber: 2.1 g
protein: 3.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 235.7 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture is crumbly. Stir raisins into flour mixture.

  3. Whisk pumpkin, egg, and buttermilk together in a bowl, stir into flour mixture until dough is well mixed. Pat dough into a 3/4-inch-thick circle on a lightly floured surface. Cut dough into 14 scones using a 2-inch round cutter and transfer to a baking sheet. Brush tops of scones with egg white.

  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer scones to a wire rack to cool completely.

Recipe Yield

14 scones

Recipe Note

Pumpkin pie in a scone - very tasty! I make this free-form without using cutters.

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