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Pumpkin Raisin Scones
SUBMITTED BY:
LYNNSEDLACK
PHOTO BY:
Jenna F.
"If you like pumpkin, you'll love these. They are more like a muffin than a traditional scone. I've altered the recipe to make them healthier."
RECIPE RATING:
Read Reviews
(14)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
14 Min
READY IN
29 Min
Original recipe yield 36 scones
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
2 cups whole wheat flour
4 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon allspice
3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1/4 cup butter, softened
1/2 cup applesauce
2 1/4 cups sugar
2 eggs, beaten
1 (15 ounce) can pumpkin
1 cup finely chopped pecans
2 cups golden raisins
3 tablespoons sugar
2 teaspoons ground cinnamon
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
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.
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.
Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.
In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
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.
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REVIEWS
Reviewed on Sep. 19, 2005 by cupcakem
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cupcakem
Sep. 19, 2005
These are yummy but are more like muffins as stated. I didn't have applesauce so I used prune baby food instead and they came out fine. My husband loves them!
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10 users found this review helpful
These are yummy but are more like muffins as stated. I didn't have applesauce so I used prune...
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Reviewed on Oct. 12, 2007 by
Baker-@-Heart
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Baker-@-Heart
Oct. 12, 2007
I'm giving this recipe 4 stars because of the fabulous flavour. However, the method was a little off for me. I've never personally used a scone recipe where you cream the butter and sugar. I could see it working for a drop scone, but if you want triangle scones like the picture I suggest using this method. 1.Mix the flours, b.p, b.s, spices, salt and sugar (I used brown sugar instead of white and decreased it to one cup) in your bowl. 2. Cut in cold butter, (I omitted the applesauce and increased the butter to 1/2 cup)similar to a pie dough method, but leave chunks of butter a bit larger. 3. Mix in the raisins and pecans (I used one cup of each). 4. Whisk together the eggs and pumpkin, then mix into the dry ingredients. If you overmix it, it might get a little sticky, but just flour your board a little when rolling the dough into a flat round (about the size of a side plate) and it'll be fine. 5. Cut into 8 wedges, brush with water, then sprinkle with brown sugar. I work in a cafeteria and my customers go nuts over these! Hope you will too!
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6 users found this review helpful
I'm giving this recipe 4 stars because of the fabulous flavour. However, the method was a...
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Reviewed on Mar. 4, 2006 by Judy B
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Judy B
Mar. 4, 2006
You're right, these are not the consistency of scones, but who cares! They are very tasty and were easy to make. I will definitely make these again.
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5 users found this review helpful
You're right, these are not the consistency of scones, but who cares! They are very tasty and...
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Reviewed on Jun. 26, 2006 by
Jenna F.
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Jenna F.
Jun. 26, 2006
These are pretty good (but I felt not good enough to share with the neighbor I made them for). I *would* rate them as 3 stars if the poster didn't let us know they are more muffin like then scone. Since I was expecting it I say 4 stars for sure. They took 12 minutes per pan of 4 large triangle shaped scones. This recipe made 24 total. I used cranberries instead of raisins.
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3 users found this review helpful
These are pretty good (but I felt not good enough to share with the neighbor I made them for)....
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Reviewed on Jun. 12, 2006 by
Emily
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Emily
Jun. 12, 2006
These were very good, I saw the comments about how these scones are very muffin-like, so I decided to actually make them as muffins. I halved the recipe and made 12 large muffins.
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3 users found this review helpful
These were very good, I saw the comments about how these scones are very muffin-like, so I...
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Reviewed on May 8, 2006 by ANNIEMAE
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ANNIEMAE
May 8, 2006
Easy & delicious. Definitely more muffin in texture & taste than a scone. I used half splenda & half sugar (and accidentally used less sugar than called for - halved the recipe & used 1/3 c sugar, 1/3 c splenda instead of a full cup of sugar) and they were still great! Also, used almonds instead of pecans.
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3 users found this review helpful
Easy & delicious. Definitely more muffin in texture & taste than a scone. I used half splenda...
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Reviewed on Feb. 19, 2007 by
Dee
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Dee
Feb. 19, 2007
I liked this, but had a hard time making 36 servings - I got to 24 servings. It is definitely more like a muffin than a scone. I substituted Splenda for the sugar and used equal amounts of raisins, dried cranberries and dried chopped apricots.
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2 users found this review helpful
I liked this, but had a hard time making 36 servings - I got to 24 servings. It is definitely...
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Reviewed on Nov. 8, 2006 by serenaann
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serenaann
Nov. 8, 2006
This will go quite nicely with a sweet drink!...or chocolate!
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2 users found this review helpful
This will go quite nicely with a sweet drink!...or chocolate!
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Reviewed on Mar. 28, 2006 by
Renae Sattazahn
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Renae Sattazahn
Mar. 28, 2006
Perfect recipe! I made this exactly as directed and they came out perfect. Each sheet of scones took 12 1/2 minutes to bake, just as recipe states. They were EVEN BETTER THE NEXT DAY! Wrap tightly in saran wrap after baked and enjoy next day.
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2 users found this review helpful
Perfect recipe! I made this exactly as directed and they came out perfect. Each sheet of...
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Reviewed on Mar. 11, 2008 by karma
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karma
Mar. 11, 2008
These scones were easy to make and hard to mess up. I only used the ingredients I had (I substituted whole wheat flour for the all-purpose flour, and omitted the allspice, cloves, pecans, and raisins.) and didn't beat the eggs, and they were still fantastic! They are definitely not hard, dense scones; instead, they're soft like muffins. Perfect!
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