pumpkin raisin nut scones
(1 rating)
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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(1 rating)
yield
12 -15 servings
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For pumpkin raisin nut scones
- SCONES:
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4 1/2 cbuttermilk baking mix(bisquick)
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1 clight brown sugar,lightly packed
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1/2 tspground nutmeg
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1 tspground cinnamon
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1 pinchgrounds cloves
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1/4 tspcardamom
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3/4 ccarnation evaporated milk
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1 tspmaple extract
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1 1/2 csolid pumpkin (libby's)
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1/2 craisins, chopped coarsely
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1/4 cchopped pecans or walnuts
How To Make pumpkin raisin nut scones
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1Heat oven to 400^. Line cookie sheets with parchment paper and spray with cooking oil.
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2In 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.
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3Stir 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.
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4Place 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pumpkin Raisin Nut Scones:
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