Pumpkin Raisin Nut Scones

Pat Duran

By
@kitchenChatter

This is nice hearty scone that tastes as good as it smells while baking in the oven, The maple extract, pumpkin and spices along with the nuts and raisins just tastes so good with a nice cup of hot apple cider in front of a cozy fireplace--
so throw on another log, and enjoy!


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Comments:

Serves:

12-15 servings

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

SCONES:

4 1/2 c
buttermilk baking mix(bisquick)
1 c
light brown sugar,lightly packed
1/2 tsp
ground nutmeg
1 tsp
ground cinnamon
1 pinch
grounds cloves
1/4 tsp
cardamom
3/4 c
carnation evaporated milk
1 tsp
maple extract
1 1/2 c
solid pumpkin (libby's)
1/2 c
raisins, chopped coarsely
1/4 c
chopped pecans or walnuts

Directions Step-By-Step

1
Heat oven to 400^. Line cookie sheets with parchment paper and spray with cooking oil.
2
In a large bowl, combine baking mix, brown sugar, and spices ; stir with wooden spoon. Add evaporated milk, pumpkin and maple extract.Gently stir to combine to make a soft dough.
3
Stir in raisins and nuts.
Turn dough onto a powdered sugar surface, knead twice gently. Roll or pat dough into a 1/2 inch thick square.
Cut into 7 squares and then cut each square into triangles.
4
Place on prepared cookie sheets and brush tops with evaporated milk and sprinkle with cinnamon /sugar mixture.
Bake for 16-20 minutes -just until edges start to brown slightly. Cool on wire rack and drizzle with- 1 cup powdered sugar
1 teaspoon maple extract
2 Tablespoons evaporated milk

Mix together to desired consistency.

About this Recipe

Course/Dish: Cookies, Biscuits, Sweet Breads
Main Ingredient: Vegetable
Regional Style: English
Other Tags: Quick & Easy, Healthy, Heirloom