Monday, April 28, 2014

Pumpkin Raisin Scones

 A great scone for multiple occasions- breakfast, afternoon tea...
light on flavour (so you can eat these with jam/seasoned butter of your choice!) and not overly dry.





pumpkin rAisin scones
  • Adapted from Garlic Girl
  • Makes 12 big scones or 16 mini scones

  • 1 cup all purpose flour
  • 1 cup white whole wheat flour 
  • 1 tablespoon ground cinnamon
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3 tbsp sugar
  • 1 stick butter, chilled and cubed
  • ⅓ cup pumpkin pie filling
  • ½ cup milk
  • 1 teaspoon vanilla
  • ½ cup raisins

  • Filling: 1/2 cup raspberry jam or cream/butter of choice
INSTRUCTIONS
  1. Heat oven to 400 degrees F.
  2. In food processor, combine all dry ingredients and pulse a couple times.
  3. In small mixing bowl, whisk together pumpkin pie filling, milk, and vanilla. Set aside.
  4. Cut in cold butter to the dry ingredients until the texture is crumbly. 
  5. Add pumpkin mixture and fold until dough comes together (do not over mix) and leaves the side of the container. If there is still loose flour, add a little more milk.
  6. Stir in raisins.
  7. Turn mixture out onto lightly floured surface and form dough into 8-inch disk. It should be about an inch and a half thick.
  8. With floured knife, slice into 8 pieces (like a pie) OR use a biscuit cutter to cut the dough into desired shapes, transfer to baking sheet. 
  9. Bake for about 15 minutes until corners are light golden brown. Let cool.
  10. When serving, cut the scones in half and spread jam in the middle. 
NOTE: raisins can be substituted to dried cranberries/blueberries...depending on you, scones tend to be very generous when it comes to these additions. 
Mid-tier selections