PUMPKIN RAISIN SCONES

Pumpkin Raisin Scones image

Provided by Kristin Miller

Number Of Ingredients 15

2 c all purpose flour
1/3 c brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c unsalted butter, cold and cut into chunks
1/3 c raisins
1/3-1/2 c buttermilk
1/2 c pumpkin puree (not pie mix)
1 tsp vanilla extract
EGG WASH
1 large egg
1 Tbsp milk

Steps:

1. Preheat oven to 400. Place rack in center of oven. Line a baking sheet with parchment paper or spary with cooking spray.
2. In a large bowl, mix together flour, sugar, spices, baking powder, baking soda and salt. Cut butter into flour with pasty cutter or two knives until flour resembles a course crumb mixture. Stir in raisins.
3. In a seperate bowl, stir pumpkin puree, buttermilk and vanilla. Add to the flour mixture and stir just until combined, do not over mix.
4. Transfer to a lightly floured surface. Knead 4 or 5 times. Pat dough into a circle that is about 1 1/2 in. thick and about 7 in. round. Cut circle into fours (in half then half again). Mix together egg wash and brush tops of scones.
5. To prevent the bottoms from browning, I put a baking sheet underneath the baking sheet I bake the scones on. Bake for about 20 mins. or until golden brown and toothpick comes out clean. Allow to cool.