Pumpkin Raisin Scones

Name: Pumpkin Raisin Scones
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 36 scones
Ingredients: 2 cup all-purpose flour; 2 cup whole wheat flour; 4 teaspoon baking powder; 1 ¼ teaspoon baking soda; ½ teaspoon ground ginger; ½ teaspoon allspice; 3 teaspoon ground cinnamon; ¼ teaspoon ground cloves; 1 teaspoon salt; ¼ cup butter, softened; ½ cup applesauce; 2 ¼ cup sugar; 2 eggs, beaten; 1 (15 ounce) can pumpkin; 1 cup finely chopped pecans; 2 cup golden raisins; 3 tablespoon sugar; 2 teaspoon ground cinnamon

56 Ratings
45 Reviews
8 Photos

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.

+ 4

+ 3

prep:

15 mins

cook:

14 mins

total:

29 mins

Servings:

Max Servings:

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.

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Step 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.
Step 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.
Step 4

Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.
Step 5

In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
Step 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.

Nutrition Facts

Per Serving:

173.04 calories; 2.77 g protein; 33.25 g carbohydrates; 2.3 g dietary-fiber; 19.9 g sugars; 4.22 g fat; 1.17 g saturated-fat; 13.72 mg cholesterol; 1899.24 IU vitamin-a-iu; 1.6 mg niacin-equivalents; 0.07 mg vitamin-b6; 0.89 mg vitamin-c; 19.49 mcg folate; 41.88 mg calcium; 1.13 mg iron; 21.5 mg magnesium; 150.69 mg potassium; 191.5 mg sodium; 0.11 mg thiamin; 37.94 calories-from-fat; 73 percent-of-calories-from-carbs; 20 percent-of-calories-from-fat; 6 percent-of-calories-from-protein; 5 percent-of-calories-from-sat-fat

Reviews (45)

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Most helpful positive review

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!!

Helpful

(29)

Most helpful critical review

Anonymous

10/31/2011

I did not care for this recipe... they did not turn out like scones. They were more like very dry muffins.

Helpful

(1)

56 Ratings

5 27
4 18
3 9
1 2

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!

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(137)

ChefJen

11/13/2008

Helpful

(29)

Emily

06/12/2006

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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(21)

Anonymous

09/19/2005

These are yummy but are more like muffins as stated. I didn't have applesauce so I used prune baby food instead and they came out fine. My husband loves them!

Helpful

(15)

Anonymous

05/08/2006

Easy & delicious. Definitely more muffin in texture & taste than a scone. I used half splenda & half sugar (and accidentally used less sugar than called for - halved the recipe & used 1/3 c sugar 1/3 c splenda instead of a full cup of sugar) and they were still great! Also used almonds instead of pecans.

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(8)

KitchenWitch

10/12/2010

These were absolutely delicious everyone loved them and I didn't change a thing. I used unsweetened applesauce. I called them "Pumpkin Muffin Tops.":) Don't forget the cinnamon-sugar on top!

Helpful

(8)

Renae Sattazahn

03/28/2006

Perfect recipe! I made this exactly as directed and they came out perfect. Each sheet of scones took 12 1/2 minutes to bake just as recipe states. They were EVEN BETTER THE NEXT DAY! Wrap tightly in saran wrap after baked and enjoy next day.

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(7)

Jenna F.

06/26/2006

These are pretty good (but I felt not good enough to share with the neighbor I made them for). I would rate them as 3 stars if the poster didn't let us know they are more muffin like then scone. Since I was expecting it I say 4 stars for sure. They took 12 minutes per pan of 4 large triangle shaped scones. This recipe made 24 total. I used cranberries instead of raisins.

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(6)

Anonymous