Pumpkin Raisin Scones
Description
If you like pumpkin, you'll love these breakfast treats. More like a muffin than a traditional scone, they combine all-purpose and whole wheat flour, along with applesauce, spices, pecans, and raisins.
Ingredients
•
2 cups all-purpose flour
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2 cups whole wheat flour
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4 teaspoons baking powder
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1 1/4 teaspoons baking soda
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1/2 teaspoon ground ginger
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1/2 teaspoon allspice
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3 teaspoons ground cinnamon
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1/4 teaspoon ground cloves
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1 teaspoon salt
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1/4 cup butter, softened
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1/2 cup applesauce
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2 1/4 cups sugar
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2 eggs, beaten
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1 (15 ounce) can pumpkin
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1 cup finely chopped pecans
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2 cups golden raisins
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3 tablespoons sugar
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2 teaspoons ground cinnamon
Directions
1
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
2
In a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. Mix in ginger, allspice, cinnamon, cloves, and salt. Set aside.
3
In a separate large bowl, cream butter until fluffy. Mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and raisins.
4
Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.
5
In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
6
Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.