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.