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
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/3 cup Challenge Unsalted Butter, cut into 1/2-inch cubes and freeze
- 3/4 cup canned 100% pumpkin purée
- 1/4 cup buttermilk
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1 tablespoon buttermilk
- Cinnamon sugar (2 tablespoons sugar plus 1/8 teaspoon ground cinnamon)
- Heat oven to 425 degrees F.
- 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).
- Cut in butter by pulsing 8 times with food processor (or use a pastry cutter),
until mixture resembles coarse meal. Do not over blend.
- Add pumpkin and 1/4 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.
- Turn dough onto floured surface and pat into a circle, approximately 1/2-
to 34-inch thick.
- 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.
- Bake for 15 minutes or until golden brown.
- Serve warm, spread with lots of Challenge Butter.
Source: Challenge Home Economist
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