Pumpkin raisin scones
Try these old fashioned scones for a rich flavor on those crisp autumn mornings.
They go great with a new green chai or other flavored green teas.
Makes 6 large or 12 small scones
Preheat oven to 400 degrees and line a baking sheet with parchment paper
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
with 1/2 cup dark brown sugar. If you choose low calorie or alternative sweetener like stevia, please check their conversion recommendations.
Add 4 tablespoons of chilled unsalted butter chopped into small pieces (soy or vegan margarine works great also). Gently work the flour-butter mixture with a pastry blender until the dough looks like coarse meal.
Tip: Overworking the dough will make these pumpkin raisin scones tough and heavy. Be gentle working in the butter/margarine and only knead the dough once.
In a separate bowl, beat together
1/2 cup buttermilk (or substitute soy milk)
1/2 cup homemade or canned plain pumpkin puree
1 teaspoon vanilla
Add 1/3 cup raisins, light or dark
1/2 cup chopped walnuts
Add to flour mixture and stir just until blended.
If you are making large triangular scones, pat the dough into a circle and cut into wedges. If you want a cut shape, put all the dough onto a lightly floured surface and roll out to 3/4 inch thickness and use your cookie cutter or selected shape.
If you are making smaller triangles, divide the dough in half and pat into two rounds, then cut into wedges.
Place on the baking sheet and brush with egg wash:
whip together 1 large egg with 1 tablespoon cream, or use creamy vegan substitute. Sprinkle lightly with a coarse sugar like turbinado.
Bake for 10 minutes until lightly golden. Check to avoid over-browning the bottoms. Cool on wire racks.
Pumpkin butter cream cheese spread
Cream together 8 ounces cream cheese with ½ cup pumpkin butter and ½ teaspoon vanilla until smooth.
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This page was last updated by Sharon Jones.
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