PUMPKIN RAISIN NUT SCONES

Pumpkin Raisin Nut Scones image

Provided by Pat Duran

Time 40m

Number Of Ingredients 12

SCONES:
4 1/2 c buttermilk baking mix(bisquick)
1 c light brown sugar,lightly packed
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 pinch grounds cloves
1/4 tsp cardamom
3/4 c carnation evaporated milk
1 tsp maple extract
1 1/2 c solid pumpkin (libby's)
1/2 c raisins, chopped coarsely
1/4 c chopped pecans or walnuts

Steps:

1. Heat oven to 400^. Line cookie sheets with parchment paper and spray with cooking oil.
2. In a large bowl, combine baking mix, brown sugar, and spices ; stir with wooden spoon. Add evaporated milk, pumpkin and maple extract.Gently stir to combine to make a soft dough.
3. Stir in raisins and nuts. Turn dough onto a powdered sugar surface, knead twice gently. Roll or pat dough into a 1/2 inch thick square. Cut into 7 squares and then cut each square into triangles.
4. Place on prepared cookie sheets and brush tops with evaporated milk and sprinkle with cinnamon /sugar mixture. Bake for 16-20 minutes -just until edges start to brown slightly. Cool on wire rack and drizzle with- 1 cup powdered sugar 1 teaspoon maple extract 2 Tablespoons evaporated milk Mix together to desired consistency.