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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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For my mom, who loves scones. Ingredients:
2 cups all-purpose flour |
1/2 cup packed brown sugar |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground allspice |
1 pinch salt |
1/4 cup butter or 1/4 cup margarine |
1/2 cup raisins |
1 egg, beaten |
3/4 cup canned pumpkin |
2 tablespoons buttermilk |
1 egg white, lightly beaten |
Directions:
1. Preheat oven to 400°.
2. In a big bowl, combine the first 8 ingredients; cut in butter with a pastry blender until mixture resembles coarse crumbs; mix in raisins.
3. In a small bowl, mix egg, pumpkin, and buttermilk; add to flour mixture and mix until blended and a soft dough forms.
4. Turn out dough onto a floured work surface and roll into a circle 3/4 inches thick.
5. Cut out rounds using 2-inch round cookie cutter and place on ungreased baking sheet.
6. Reroll scraps and repeat.
7. Brush tops with the beaten egg white and bake for 12-15 minutes, or until golden brown.
8. Cool slightly on wire rack and serve warm.
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