Pumpkin-Raisin Scones

Pumpkin-Raisin Scones
Makes 9
Prep 10 m
Bake 16 m



  1. 1 of 4 Heat oven to 400 degrees . Line a baking sheet with parchment paper or a silicone baking-sheet liner.
  2. 2 of 4 Combine flour, 2/3 cup of the sugar, the baking powder, baking soda, salt and 1/2 teaspoon of the crystallized ginger in a large bowl. Add butter; mix with pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together pumpkin, buttermilk and egg. Gently stir into dough, along with raisins.
  3. 3 of 4 Drop dough by 1/2-cupfuls onto prepared sheet, about 2 inches apart. In a small bowl, stir together remaining tablespoon sugar and remaining 1/2 teaspoon chopped crystallized ginger. Sprinkle sugar-ginger mixture evenly over dough.
  4. 4 of 4 Bake at 400 degrees for 16 minutes or until golden brown. Remove to wire rack and let cool slightly. Serve warm or at room temperature.
Nutrition Information for Pumpkin-Raisin Scones
Servings Per Recipe: 9
Per Serving: 4 g sat. fat, 6 g Fat, total, 38 mg chol., 2 g fiber, 500 mg sodium, 6 g pro., 55 g carb., 300 kcal cal.