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.
- 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 plus with ⅛ teaspoon ground cinnamon)
1Preheat oven to 425° F.
2Combine 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).
3Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.
4Add 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 & stir just until moistened). Stir in raisins and nuts.
5Turn dough onto floured surface and pat into a circle, approximately ½ to ¾- inch thick.
6Cut 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.
7Bake 15 minutes or until golden brown. Serve warm, spread with lots of Challenge Butter.