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Pumpkin Raisin Scones

Pumpkin Raisin Scones

  • Prep

    15 m
  • Cook

    14 m
  • Ready In

    29 m
LYNNSEDLACK

LYNNSEDLACK

If you like pumpkin, you'll love these. They are more like a muffin than a traditional scone. I've altered the recipe to make them healthier.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
  2. 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. 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. Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.
  5. In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
  6. 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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Baker-@-Heart
130

Baker-@-Heart

10/12/2007

I'm giving this recipe 4 stars because of the fabulous flavour. However, the method was a little off for me. I've never personally used a scone recipe where you cream the butter and sugar. I could see it working for a drop scone, but if you want triangle scones like the picture I suggest using this method. 1.Mix the flours, b.p, b.s, spices, salt and sugar (I used brown sugar instead of white and decreased it to one cup) in your bowl. 2. Cut in cold butter, (I omitted the applesauce and increased the butter to 1/2 cup)similar to a pie dough method, but leave chunks of butter a bit larger. 3. Mix in the raisins and pecans (I used one cup of each). 4. Whisk together the eggs and pumpkin, then mix into the dry ingredients. If you overmix it, it might get a little sticky, but just flour your board a little when rolling the dough into a flat round (about the size of a side plate) and it'll be fine. 5. Cut into 8 wedges, brush with water, then sprinkle with brown sugar. I work in a cafeteria and my customers go nuts over these! Hope you will too!

chefjen
25

chefjen

11/13/2008

I made some modifications to the recipe. I mixed all dry ingredients together, cut in 1/2 cup cold butter until coarse crumbs, then mixed in the raisins and nut. In a separate bowl I whisked the eggs and pumpkin puree together, then added to the dry ingredients, just until blended. I divided the dough into 3 equal parts and rolled each into rounds, then cut each into 8 wedges. I brushed each scone with milk then sprinkled the cinn/sugar mixture on top. These were quite yummy!!

Emily
19

Emily

6/12/2006

These were very good, I saw the comments about how these scones are very muffin-like, so I decided to actually make them as muffins. I halved the recipe and made 12 large muffins.

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