Savory staples

Pumpkin Raisin Scones

Name: Pumpkin Raisin Scones
Yield: Makes about 36 scones
Ingredients: 4 cups flour; 4 teaspoons baking powder; 1/4 teaspoons baking soda; 1/2 teaspoon ground ginger; 1/2 teaspoon allspice; 4 teaspoons cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon salt; 3/4 cup butter, softened; 2 1/4 cups sugar, plus 4 tablespoons for the topping; 2 eggs, well beaten; 1 can (15 ounces) pumpkin; 1 cup pecans, finely chopped; 2 cups raisins

Soft pumpkin scones packed with raisins, pecans, and warm baking spices.

Makes about 36 scones 14 ingredients 6 steps Crowd size

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Step 2

Method

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1 Heat the oven to 375 degrees. Lightly grease 2 cookie sheets or line with parchment paper. 2 In a large bowl, stir together the flour, baking powder, baking soda, ginger, allspice, 1 teaspoon of the cinnamon, cloves, and salt. Set aside. 3 Using an electric mixer on medium speed, cream the butter until it's fluffy, then slowly add the 2 1/4 cups of sugar. Once it's blended in, add the eggs and pumpkin. Now slowly mix in the dry ingredients. 4 Stir in the pecans and raisins by hand, then use a tablespoon to drop the mixture onto the cookie sheet, leaving 2 inches between each scone. With the back of the spoon, flatten the scones, In a small bowl, stir together the remaining 3 teaspoons of cinnamon and 4 tablespoons of sugar and sprinkle that mixture on top. 5 Bake them for 8 to 12 minutes, until golden brown. Let them cool for 5 minutes on the cookie sheets, then use a spatula to move them to a wire rack to cool for 10 more. 6 Serve and enjoy!

Pumpkin Raisin Scones

Ingredients

Method

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