Breads

Pumpkin Scones

Name: Pumpkin Scones
Cook time: 15 minutes
Yield: 8 to 10

These scones are a quick and easy way to add seasonal flair to an autumn breakfast or tea. They smell and taste a bit like pumpkin pie, but the raisins provide sweet bursts and the pecans a delicate crunch.

Prep

Cook

15 minutes

Servings

8 to 10

Level

Easy

Ingredients

2 cups all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground allspice
⅓ cup Challenge Unsalted Butter, cut into ½-inch cubes and freeze
¾ cup canned 100% pumpkin purée
¼ cup buttermilk
½ cup raisins
½ cup chopped pecans
1 Tablespoon buttermilk
cinnamon sugar (2 Tablespoons sugar with ⅛ teaspoon ground cinnamon)

Directions

1

Preheat oven to 425°F.
2

Combine flour, sugar, baking powder, baking soda, salt and spices in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl.)
3

Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.
4

Add Pumpkin and ¼ cup buttermilk to dry mix in food processor and pulse just until dough comes together (or create a well in dry ingredients, add pumpkin and buttermilk mixture and stir just until moistened). Stir in raisins and nuts.
5

Turn dough onto floured surface and pat into a circle, approximately ½ to ¾-inch thick.
6

Cut into wedges or cut with 3-inch biscuit cutter and place on a parchment lined or buttered baking sheet. Lightly brush with buttermilk and sprinkle with cinnamon sugar.
7

Bake 15 minutes or until golden brown. Serve warm, spread with lots of Challenge Butter.