Pumpkin Raisin Scones

Pumpkin Raisin Scones Recipe

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Kristin Miller


These were so good with our morning coffee...enjoy!


★★★★★ 1 vote



  • 2 c
    all purpose flour
  • 1/3 c
    brown sugar
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1/2 c
    unsalted butter, cold and cut into chunks
  • 1/3 c
  • 1/3-1/2 c
  • 1/2 c
    pumpkin puree (not pie mix)
  • 1 tsp
    vanilla extract

  • 1
    large egg
  • 1 Tbsp

How to Make Pumpkin Raisin Scones


  1. Preheat oven to 400. Place rack in center of oven. Line a baking sheet with parchment paper or spary with cooking spray.
  2. In a large bowl, mix together flour, sugar, spices, baking powder, baking soda and salt. Cut butter into flour with pasty cutter or two knives until flour resembles a course crumb mixture. Stir in raisins.
  3. In a seperate bowl, stir pumpkin puree, buttermilk and vanilla. Add to the flour mixture and stir just until combined, do not over mix.
  4. Transfer to a lightly floured surface. Knead 4 or 5 times. Pat dough into a circle that is about 1 1/2 in. thick and about 7 in. round. Cut circle into fours (in half then half again). Mix together egg wash and brush tops of scones.
  5. To prevent the bottoms from browning, I put a baking sheet underneath the baking sheet I bake the scones on. Bake for about 20 mins. or until golden brown and toothpick comes out clean. Allow to cool.

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About Pumpkin Raisin Scones

Other Tag: Healthy

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