Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pumpkin pie in a scone - very tasty! I make this free-form without using cutters.

Recipe Summary

cook:
10 mins
total:
25 mins
prep:
15 mins
Servings:
14
Yield:
14 scones
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture is crumbly. Stir raisins into flour mixture.

  • Whisk pumpkin, egg, and buttermilk together in a bowl; stir into flour mixture until dough is well mixed. Pat dough into a 3/4-inch-thick circle on a lightly floured surface. Cut dough into 14 scones using a 2-inch round cutter and transfer to a baking sheet. Brush tops of scones with egg white.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer scones to a wire rack to cool completely.

Cook's Note:

Milk or water can be used in place of the buttermilk, if desired.

Nutrition Facts

149 calories; protein 3.2g; carbohydrates 26.7g; fat 4g; cholesterol 20.5mg; sodium 235.7mg. Full Nutrition
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