Pumpkin Raisin Scones Recipe - Allrecipes.com
Pumpkin Raisin Scones Recipe
  • READY IN 29 mins

Pumpkin Raisin Scones

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 36 scones Change Servings
  • PREP

    15 mins
  • COOK

    14 mins

    29 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Dec 19, 2011

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 :-(

Nov 13, 2008

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!!

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.

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!

Oct 12, 2010

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!

May 08, 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.

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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  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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