Description
Pumpkin pie in a scone – very tasty! I make this free-form without using cutters.
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 (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 14