Pumpkin Raisin Nut Scones

Pat Duran


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!

★★★★★ 1 vote
12-15 servings
20 Min
20 Min



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
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


1Heat oven to 400^. Line cookie sheets with parchment paper and spray with cooking oil.
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.
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.
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.

About Pumpkin Raisin Nut Scones

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