Name: Pumpkin Raisin Scones
Prep time: 15 min
Cook time: 15 min
Yield: 36
Ingredients: All-purpose flour - 2 cups; Whole wheat flour - 2 cups; Baking powder - 4 teaspoons; Baking soda - 1 ¼ teaspoons; Ground ginger - ½ teaspoon; Allspice - ½ teaspoon; Ground cinnamon - 3 teaspoons; Ground cloves - ¼ teaspoon; Salt - 1 teaspoon; Butter, softened - ¼ cup; Applesauce - ½ cup; Sugar - 2 ¼ cups; Eggs, beaten - 2; Pumpkin - 1 (15 ounce) can; Finely chopped pecans - 1 cup; Golden raisins - 2 cups; Sugar - 3 tablespoons; Ground cinnamon - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Raisin Scones

1. All-purpose flour - 2 cups

2. Whole wheat flour - 2 cups

3. Baking powder - 4 teaspoons

4. Baking soda - 1 ¼ teaspoons

5. Ground ginger - ½ teaspoon

6. Allspice - ½ teaspoon

7. Ground cinnamon - 3 teaspoons

8. Ground cloves - ¼ teaspoon

9. Salt - 1 teaspoon

10. Butter, softened - ¼ cup

11. Applesauce - ½ cup

12. Sugar - 2 ¼ cups

13. Eggs, beaten - 2

14. Pumpkin - 1 (15 ounce) can

15. Finely chopped pecans - 1 cup

16. Golden raisins - 2 cups

17. Sugar - 3 tablespoons

18. Ground cinnamon - 2 teaspoons

How to cook deliciously - Pumpkin Raisin Scones

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.

2. Stage

In a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. Mix in ginger, allspice, cinnamon, cloves, and salt. Set aside.

3. Stage

In a separate large bowl, cream butter until fluffy. Mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and raisins.

4. Stage

Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.

5. Stage

In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.

6. Stage

Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.