Pumpkin Raisin Scones

If you like pumpkin, you'll love these breakfast treats. More like a muffin than a traditional scone, they combine all-purpose and whole wheat flour, along with applesauce, spices, pecans, and raisins.

• Preparation Time: 15 mins
• Cooking Time: 14 mins
• Total Time: 29 mins
• Calories: 173 Calories

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon salt
• 1 ¼ teaspoons baking soda
• 2 cups whole wheat flour
• 2 eggs, beaten
• 4 teaspoons baking powder
• ¼ teaspoon ground cloves
• 1 cup finely chopped pecans
• ½ cup applesauce
• ¼ cup butter, softened
• 3 teaspoons ground cinnamon
• 2 cups golden raisins
• 1 (15 ounce) can pumpkin
• 3 tablespoons sugar
• 2 ¼ cups sugar
• ½ teaspoon allspice

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.

Step 2

In a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. Mix in ginger, allspice, cinnamon, cloves, and salt. Set aside.

Step 3

In a separate large bowl, cream butter until fluffy. Mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and raisins.

Step 4

Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.

Step 5

In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.

Step 6

Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.