This is what I look forward to when autumn comes around: delicious pumpkin scones. Try my recipe and you'll see why. I use homemade pumpkin puree because it just tastes so much better.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
20 mins
total:
50 mins
Servings:
8
Yield:
8 scones
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Lightly flour a baking sheet.

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  • Combine butter and brown sugar in a large bowl; beat using an electric mixer until smooth and creamy. Add egg and mix until well combined. Add mashed pumpkin and mix.

  • Combine flour, baking powder, and salt in a small bowl. Add to pumpkin mixture and mix dough well.

  • Turn dough out onto a lightly floured work surface; knead until smooth and satiny, 4 to 5 minutes. Add milk if dough is too thick. Mix in golden raisins. Pat dough into an 8-inch round about 1/2-inch thick.

  • Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the prepared baking sheet, leaving at least a 1/2-inch space between each.

  • Bake in preheated oven until tops are light brown and crusty, 10 to 15 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

Nutrition Facts

210 calories; protein 4.2g 9% DV; carbohydrates 36.9g 12% DV; fat 5.2g 8% DV; cholesterol 34.7mg 12% DV; sodium 551.7mg 22% DV. Full Nutrition
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