“For my mom, who loves scones.”
READY IN:
45mins
YIELD:
16 scones, about
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. In a big bowl, combine the first 8 ingredients; cut in butter with a pastry blender until mixture resembles coarse crumbs; mix in raisins.
  3. In a small bowl, mix egg, pumpkin, and buttermilk; add to flour mixture and mix until blended and a soft dough forms.
  4. Turn out dough onto a floured work surface and roll into a circle ¾ inches thick.
  5. Cut out rounds using 2-inch round cookie cutter and place on ungreased baking sheet.
  6. Reroll scraps and repeat.
  7. Brush tops with the beaten egg white and bake for 12-15 minutes, or until golden brown.
  8. Cool slightly on wire rack and serve warm.

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