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Pumpkin raisin scones
Happy Sunday! I don’t think I’ve been this excited at the prospect of a full Sunday-day in a long time. Maybe it’s the fact that I don’t have work to do for this week, with Thanksgiving and all. Oooh I can’t wait for Thanksgiving goodies! So. This morning I woke up ready to take on the day and decided to bring a little spice into life with these pumpkin scones. Pumpkin is the quintessential Thanksgiving spice, and with Thanksgiving right around the corner and all, well, these scones are the perfect lead in to a wonderful holiday!
2 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick chilled unsalted butter, cut into 1 centimeter chunks
1/3 cup milk
1/2 cup pumpkin puree
1 teaspoon vanilla
1/3 cup raisins
1 tablespoon cane sugar, for sprinkling
For the wash:
1 egg
1 tablespoon cream
Preheat oven to 400°F. In a large bowl, mix together dry ingredients. Add in butter and blend until consistency resembles peas or very coarse bread crumbs. Set aside.
In a smaller bowl, mix together pumpkin puree, milk, and vanilla. Pour into butter/flour mixture and mix just until dough comes together. Refrigerate for 10 minutes.
On a floured surface, lightly knead chilled dough and roll out into a 12″x 5″ rectangle. Cut dough into quarters lengthwise, then cut quarters into 8 triangles. Place on greased baking sheet and brush with egg wash. Sprinkle with cane sugar to garnish and place in oven for 15-20 minutes, or until knife comes out clean when inserted into scones. Transfer to cooling rack. Serve with butter and jamzies. Yay!
Recipe adapted from Joy of Baking
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