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Pumpkin Raisin Scones Recipe

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This recipe for Pumpkin Raisin Scones, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Simpson Eagle
Added: Thursday, October 8, 2009


3 cups flour
2/3 cup + 1 T sugar
1 T baking powder
1 tsp. baking soda
3/4 tsp. salt
1 tsp. chopped crystallized ginger
4 T cold unsalted butter, cut into small cubes
1 cup canned solid-pack pumpkin
3/4 cup buttermilk
1 egg
3/4 cup regular or golden raisins

Heat oven to 400. Line a baking sheet with parchment paper of a silicone baking-sheet liner. Combine flour, 2/3 cup sugar, baking powder, baking soda, salt and 1/2 tsp. of crystallized ginger in a large bowl. Add butter; mix with pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together pumpkin, buttermilk and egg. Gently stir into dough, along with raisins. Drop dough by 1/2 cupfuls onto prepared sheet, about 2" apart. In a small bowl, stir together remaining T of sugar and 1/2 tsp. chopped crystallized ginger. Sprinkle mixture evenly over dough. Bake at 400 for 16 minutes or until golden brown. Remove to wire rack and let cool slightly.




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