Friday, November 6, 2009

Pumpin Raisin Scones

When the Internet revealed to me that pumpkin scones existed I knew I would track down a recipe and devour these elusive scones with relish.

Pumpkin is one of my food obsessions. It bridges the gap between sweet and savoury and you can use it in just about everything. At the risk of sounding like Forrest’s good friend Bubba—you can make pumpkin pie, pumpkin cheesecake, pumpkin soup, pumpkin ice cream, pumpkin muffins, pumpkin bars, pumpkin risotto, pumpkin bread and these here pumpkin scones.

behold the scone circle of unity:

Pumpkin just screams fall. It is the quintessential autumn food, and it melds perfectly with other traditional autumn flavours, be it spices like cinnamon and ginger, or herbs like sage and rosemary.

While I’m not so keen on the whole “back to school” season, I’ve always seen fall as a renewing season. Spring and summer are more for shedding the baggage of winter but fall is the beginning, the time to start preparing yourself for a new year and the trials of a new winter.

Anyways this digression into my love of fall is related to these pumpkin scones because to me scones mean tea parties! And tea parties are rarely ever Fall themed. Now why is that? As far as I am concerned Afternoon tea should occur year round. This recipe is my attempt to rectify this dire situation, as these scones are fall personified; they represent the gentler aspects of fall. They are tender and soft, flecked with fall spices and studded with raisins. These scones are a great addition to a teaparty menu or just on their own with a chai latte. (Or a regular latte, whatever you like) I like these best dusted lightly with confectioner’s sugar and served with honey and butter. They are the perfect addition to a crisp fall afternoon.

Pumpkin Raisin Scones


Prep time: 20 minutes

Bake:12-15 minutes

Makes: 8-12 scones

  • 2-1/4 cups all-purpose flour
  • ¼ cup packed brown sugar
  • 2 teaspoons baking powder
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp allspice
  • ¼ tsp salt
  • ½ cup chilled butter
  • 1 egg, beaten
  • ½ cup canned pumpkin
  • 1/3 cup milk
  • ½ cup raisins
  • extra milk for brushing
  • granulated sugar and icing sugar for sprinkling

    1. Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, allspice and salt. With a pastry blender cut in the butter until mixture resembles coarse crumbs. Make a well in the centre of dry mixture; set aside.
    2. In another bowl, combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Stir in raisins. Using a wooden spoon, stir just until moistened.
    3. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10-12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 8-12 wedges.
    4. Place wedges 1 inch apart on an ungreased baking sheet. Brush tops with milk and sprinkle with granulated sugar. Bake for 12-15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Sprinkle with icing sugar. Serve scones warm with honey and butter.

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