Print    Print to PDF

(Published: Oct 5, 2008)

Directions:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

1) Combine flour, raisins, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

2) In a separate bowl, whisk together pumpkin, half and half, syrup, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

3) Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.