Ingredients
14
14 servings
- •1 cup all-purpose flour
- •1 cup whole wheat flour
- •½ cup packed brown sugar
- •2 teaspoons baking powder
- •½ teaspoon baking soda
- •¾ teaspoon ground cinnamon
- •¼ teaspoon salt
- •¼ teaspoon ground nutmeg
- •¼ teaspoon ground allspice
- •¼ cup butter
- •½ cup raisins
- •1 cup canned pumpkin
- •1 egg
- •2 tablespoons buttermilk
- •1 egg white, beaten (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture is crumbly. Stir raisins into flour mixture.
- Whisk pumpkin, egg, and buttermilk together in a bowl; stir into flour mixture until dough is well mixed. Pat dough into a 3/4-inch-thick circle on a lightly floured surface. Cut dough into 14 scones using a 2-inch round cutter and transfer to a baking sheet. Brush tops of scones with egg white.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer scones to a wire rack to cool completely.
Nutritional Facts
Per 14 servings
- Calories: 149
- Carbohydrate: 27g
- Fat: 4g
- Fiber: 2g
- Protein: 3g
- Sugar: 12g
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