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.
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
Recipe and photo credit (used with permission):