This is what I look forward to when autumn comes around: delicious pumpkin scones. Try my recipe and you'll see why. I use homemade pumpkin puree because it just tastes so much better.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
210 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Lightly flour a baking sheet.
Step 2
Combine butter and brown sugar in a large bowl; beat using an electric mixer until smooth and creamy. Add egg and mix until well combined. Add mashed pumpkin and mix.
Step 3
Combine flour, baking powder, and salt in a small bowl. Add to pumpkin mixture and mix dough well.
Step 4
Turn dough out onto a lightly floured work surface; knead until smooth and satiny, 4 to 5 minutes. Add milk if dough is too thick. Mix in golden raisins. Pat dough into an 8-inch round about 1/2-inch thick.
Step 5
Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the prepared baking sheet, leaving at least a 1/2-inch space between each.
Step 6
Bake in preheated oven until tops are light brown and crusty, 10 to 15 minutes. Transfer to a wire rack, and cool 20 minutes before serving.
Ingredients
1 egg, beaten
1 pinch salt
2 teaspoons baking powder
2 cups self-rising flour
1 tablespoon milk, or as needed (Optional)
1 ½ ounces unsalted butter, at room temperature
3 ounces brown sugar
1 cup mashed cooked pumpkin
2 tablespoons golden raisins, or to taste (Optional)
