Tip: Scones can be made ahead, stored in an air tight container or resealable bag, and frozen for up to 1 month.
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Tip: Scones can be made ahead, stored in an air tight container or resealable bag, and frozen for up to 1 month.
1/2 tsp cinnamon
6 tbsp butter (margarine)
1/2 tsp salt
1/2 cup sugar (some extra sugar reserved for sprinkling)
1/2 cup raisins
1 egg
1 egg white (slightly beaten for reserve)
1 tbsp milk
1/2 cup mashed pumpkin
3 cup all-purpose flour
4 tsp Clabber Girl Baking Powder
Preheat oven to 425° F. Line a baking sheet with parchment paper, then set aside.
In a large bowl, cream butter and sugar. Once the butter and sugar begin to lighten in color, mix in egg, milk, mashed pumpkin, and set aside.
In a separate bowl, sift together flour, baking powder, cinnamon and salt. Combine dry ingredients with liquid ingredients and stir just until a dough forms. Gently fold in raisins.
Remove dough from bowl, place on floured board, knead dough 5 or 6 times. Roll out dough to 1/2-inch thickness. Using a sharp knife, cut dough into 12 triangle sections.
Place dough on prepared baking sheet. Brush tops of triangles with beaten egg whites and liberally sprinkle with sugar. Bake at 425° F. for 20 minutes or until edges are lightly browned.
1/2 tsp cinnamon
6 tbsp butter (margarine)
1/2 tsp salt
1/2 cup sugar (some extra sugar reserved for sprinkling)
1/2 cup raisins
1 egg
1 egg white (slightly beaten for reserve)
1 tbsp milk
1/2 cup mashed pumpkin
3 cup all-purpose flour
4 tsp Clabber Girl Baking Powder
Preheat oven to 425° F. Line a baking sheet with parchment paper, then set aside.
In a large bowl, cream butter and sugar. Once the butter and sugar begin to lighten in color, mix in egg, milk, mashed pumpkin, and set aside.
In a separate bowl, sift together flour, baking powder, cinnamon and salt. Combine dry ingredients with liquid ingredients and stir just until a dough forms. Gently fold in raisins.
Remove dough from bowl, place on floured board, knead dough 5 or 6 times. Roll out dough to 1/2-inch thickness. Using a sharp knife, cut dough into 12 triangle sections.
Place dough on prepared baking sheet. Brush tops of triangles with beaten egg whites and liberally sprinkle with sugar. Bake at 425° F. for 20 minutes or until edges are lightly browned.