You can eat pumpkin based foods anytime of the year, but for some reason they taste best in the fall when it’s truly pumpkin season!
What could be better at this time of the year than bakery made from pumpkin? Hey, we even like pumpkin ice cream in our house! Well, these pumpkin scones are quite tasty and light on flavor. In fact, I think the next time I bake these I might add chopped walnuts to them as well.
- 3 cups flour
- 2/3 cup sugar
- 1Tbsp. baking powder
- 1 tsp. baking soda
- ¾ tsp. salt
- ½ tsp. nutmeg
- 4 Tbsp. cold unsalted butter
- 1cup canned pumpkin
- ¾ cup buttermilk
- 1 egg
- ¾ cup golden raisins
- Parchment paper
- 1 Tbsp. sugar
- ¼ tsp. nutmeg
1. Start by collecting all your ingredients and measuring everything out. You’ll need to cut the butter into tiny cubes to add to the dry mixture. Also, line your baking sheet with parchment paper.
2. In a large mixing bowl, add flour, sugar, baking powder, baking soda, salt and nutmeg.
3. Add cubed butter and blend mixture using a pastry blender until you have a crumbly texture.
4. In a separate bowl, mix together the pumpkin, buttermilk, and egg using a whisk.
5. Gently stir pumpkin mixture into dry crumbs.
6. Add the raisins. I’ll just mention again that I think walnuts would be really tasty in these and so would craisins. Perhaps reduce the amount of raisins and add craisins up to the ¾ cup level and then maybe ½ to ¾ cup of chopped walnuts would be nice.
7. Scoop about ½ cup of dough out onto the parchment paper and baking sheet. You will scoop around 9 scones. Mix together the nutmeg/sugar topping and sprinkle over the top of each scone.
8. Bake at 400 degrees for 17 minutes or until golden brown. Once the scones are done, place them on a wire rack to cool. They are wonderful warm….and cool!
Now don’t expect these to be hard as a rock like the scones you get at the famous coffee shops. These are moist and gently flavored and would make a great morning tradition for Thanksgiving Day!