Categories: Breakfast, Pumpkin, Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 pinch salt
- 1/4 cup butter or 1/4 cup margarine
- 1/2 cup raisins
- 1 egg , beaten
- 3/4 cup canned pumpkin
- 2 tablespoons buttermilk
- 1 egg white , lightly beaten
Directions
-
Preheat oven to 400°.
-
In a big bowl, combine the first 8 ingredients; cut in butter with a pastry blender until mixture resembles coarse crumbs; mix in raisins.
-
In a small bowl, mix egg, pumpkin, and buttermilk; add to flour mixture and mix until blended and a soft dough forms.
-
Turn out dough onto a floured work surface and roll into a circle ¾ inches thick.
-
Cut out rounds using 2-inch round cookie cutter and place on ungreased baking sheet.
-
Reroll scraps and repeat.
-
Brush tops with the beaten egg white and bake for 12-15 minutes, or until golden brown.
-
Cool slightly on wire rack and serve warm.