Saturday, August 29, 2009

Pumpkin Raisin Scones

I just made this recipe, found it in Family Circle magazine, and they posted it online too.

I changed the flour to a gluten free mix and spelt flours, these are excellent, nice and moist, and not too sweet. I used currents instead of the raisins, and loved the crystallized ginger in these. Excellent recipe.

Pumpkin-Raisin Scones


  • 3 cups all-purpose flour
  • 2/3 cup plus 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon chopped crystallized ginger
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup canned solid-pack pumpkin
  • 3/4 cup buttermilk
  • 1 egg
  • 3/4 cup regular or golden raisins


1. Heat oven to 400�. Line a baking sheet with parchment paper or a silicone baking-sheet liner.

2. Combine flour, 2/3 cup of the sugar, the baking powder, baking soda, salt and 1/2 teaspoon of the crystallized ginger in a large bowl. Add butter; mix with pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together pumpkin, buttermilk and egg. Gently stir into dough, along with raisins.

3. Drop dough by 1/2-cupfuls onto prepared sheet, about 2 inches apart. In a small bowl, stir together remaining tablespoon sugar and remaining 1/2 teaspoon chopped crystallized ginger. Sprinkle sugar-ginger mixture evenly over dough.

4. Bake at 400� for 16 minutes or until golden brown. Remove to wire rack and let cool slightly. Serve warm or at room temperature.


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