Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/3863/
Pumpkin Scones
Yield: 8 servings
Preparation Time: 20 min; Cook: 12 min
Ingredients
| 2 |
cups |
flour
|
|
|
| 2 |
teaspoons |
baking powder
|
|
|
| 1/2 |
teaspoon |
baking soda
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/4 |
cup |
brown sugar
|
|
|
| 3/4 |
teaspoon |
cinnamon
|
|
|
| 3/4 |
teaspoon |
nutmeg
|
|
|
| 1/2 |
cup |
(1 stick) butter
|
|
|
| 1/2 |
can |
(7 1/2 ounce) solid pack pumpkin
|
|
|
| 1/4 |
cup |
buttermilk* OR 2 tablespoons dried buttermilk powder mixed with 1/4 cup water
|
|
|
| 1/4 |
cup |
golden raisins
|
|
|
| 1/4 |
cup |
raisins
|
|
|
| 1 |
|
egg white
|
|
|
| 1 |
Tablespoon |
brown sugar
|
|
|
Directions:
Heat oven to 350 degrees F
In a medium bowl, combine flour, baking powder, baking soda, salt, 1/4 cup brown sugar, cinnamon and nutmeg .
Cut in butter with a fork. Add pumpkin and buttermilk. Mix with hands until dough forms.
Stir in raisins.
Place on floured surface and knead for one minute.
Pat dough into 8- to 10-inch circle. Cut into eight pie-like wedges. Place on cookie sheet lined with parchment paper. Brush tops with egg white and sprinkle with 1 tablespoon sugar.
Bake for 12 minutes or until golden brown.
*No buttermilk? Substitute 1 teaspoon lemon juice and enough milk to make 1/4 cup.
Please note that some ingredients and brands may not be available in every store.
Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/3863/