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.