Pumpkin Scones Recipe
Ingredients
- 1/2 cup butter (one stick), softened
- 1 cup sugar
- 1 egg, beaten
- 1 cup pumpkin puree (see notes)
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/8 tsp ground clove
- 1/2 tsp salt
- 2 cups flour
- 1 cup raisins
- 1/2 cup chopped pecans (optional)
For Topping:
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/8 tsp ginger
Instructions
- Preheat oven to 375 degrees.
- Cream butter until fluffy. Add sugar slowly. Add egg and pumpkin.
- Mix in baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt and flour until just blended. Mix in raisins and pecans.
- Drop tablespoons of dough onto onto lightly greased or silicon or parchment-lined baking sheets, two inches apart. Lightly flatten the tops of the scones with a large spoon.
- For topping: Stir together sugar, cinnamon, and ginger. Sprinkle the mixture evenly on top of each scone.
- Bake for approximately 10 to 12 minutes or until golden brown. Let cool for ten minutes on a baking sheet and then remove to the cooling rack.
Notes
Use fresh roasted pumpkin. Cut a pie pumpkin in half. Place cut side down on a foil-lined pan. Roast for 45 minutes at 375 degrees. Remove from oven and scrape out seeds. Return to oven for another 15 minutes to finish roasting. Allow to cool. Remove pumpkin flesh from the skin. Puree. Fresh pumpkin puree can be refrigerated for three days or frozen for 6 months.
Other winter squash can be used.
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