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Pumpkin Raisin Scones
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Prep Time:
15 minutes
Cook Time:
14 minutes
Total Time:
29 minutes
Delicious breakfast pumpkin treats - a hybrid of muffins and scones made with pumpkin, applesauce, spices, pecans, and raisins.
Ingredients:
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 4 teaspoons baking powder
  • 1.25 teaspoons baking soda
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon allspice
  • 3 teaspoons ground cinnamon
  • 0.25 teaspoon ground cloves
  • 1 teaspoon salt
  • 0.25 cup butter, softened
  • 0.5 cup applesauce
  • 2.25 cups sugar
  • 2 eggs, beaten
  • 1 (15 ounce) can pumpkin
  • 1 cup finely chopped pecans
  • 2 cups golden raisins
  • 2 teaspoons ground cinnamon
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and lightly grease 2 baking sheets.
  • Combine all-purpose and whole wheat flours with baking powder and baking soda in a large bowl. Add ginger, allspice, cinnamon, cloves, and salt. Set aside.
  • In a separate large bowl, beat the butter until fluffy. Add applesauce, then gradually mix in 2 1/4 cups sugar until combined. Incorporate the eggs and pumpkin. Slowly add the dry ingredients to the wet mixture. Fold in pecans and raisins.
  • Spoon heaping tablespoons of dough onto baking sheets, spacing them 2 inches apart. Flatten each scone gently with the back of the spoon.
  • Combine 3 tablespoons of sugar and cinnamon in a small bowl, then generously sprinkle over the scones.
  • Bake in a preheated oven until golden brown, for 12-14 minutes. Allow to cool on cookie sheets for 5 minutes before transferring to wire racks.

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