"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." — LYNNSEDLACK
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whole wheat flour
1 1/4 teaspoons
2 1/4 cups
1 (15 ounce) can
finely chopped pecans
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!
Very nice taste and super easy to make. I did not give this a 5 star rating because I really really really didn't want anything Cakey. I specifically wanted to make scones. If I knew it was going to be this way I would have saved myself quite a bit of time and put the batter in some muffin pans. This recipe as is would make a very tender and tasteful pumpkin muffin that I would easily rate as 5 stars. However this is NOT the consistency of scones :-( Really disappointed... they resemble large spongey cookies :-(
I made some modifications to the recipe. I mixed all dry ingredients together, cut in 1/2 cup cold butter until coarse crumbs, then mixed in the raisins and nut. In a separate bowl I whisked the eggs and pumpkin puree together, then added to the dry ingredients, just until blended. I divided the dough into 3 equal parts and rolled each into rounds, then cut each into 8 wedges. I brushed each scone with milk then sprinkled the cinn/sugar mixture on top. These were quite yummy!!
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.
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!
These were absolutely delicious, everyone loved them and I didn't change a thing. I used unsweetened applesauce. I called them "Pumpkin Muffin Tops." :) Don't forget the cinnamon-sugar on top!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Raisin Scones
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 38
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