Pumpkin Raisin Scones

It was about 10 years ago that I started experimenting with pumpkin.  I strongly recommend roasting your own, then pureeing versus buying canned.  Yes, much more work, but it is much healthier to make your own.  And the taste and texture ….. wow!

These scones can also double as cookies, depending on who you’re catering to LOL.


I would love to tell you where I got this recipe, but much like my other faves, it all started with a page torn from a magazine such as Recipes Only or Homemakers’ – the recipes were simple, with a maximum of 10 ingredients.  I typed up all my recipes – (some are handwritten) and put them into binders – only after I’ve personalized them.


Most of the time, I take a simple recipe and modify each time I make it.  After much experimentation:


3 c. flour
1 c. spelt or whole wheat flour
4 t. baking powder
1-1/4 t. baking soda
1/2 t. ground ginger
1/2 t. allspice
4 t. cinnamon
1/4 t. ground cloves
1 t. salt
3/4 c. butter, softened
2-1/4 c. sugar, plus 4 t. for sprinkling
2 eggs
1 can (15-oz) pumpkin (If roasting and pureeing, measure 16 oz)
1-1/2 c. pumpkin seeds, toasted
1-1/2 c. golden raisins


Preheat oven to 375F.  Lightly grease two cookie sheets.

In a large bowl, sift together flours, baking powder, baking soda, ginger, allspice, 2 t. cinnamon, cloves, and salt.  Add raisins and toss to coat, and set aside.

Put the remaining 2 T. cinnamon and 4 t. sugar into a small bowl and mix.

Cream together butter and sugar.  Once combined, add in eggs and pumpkin.  Then gradually add in dry ingredients.

Stir in pumpkin seeds, and then using a 1-T. measure, drop dough onto cookie sheets (lined with parchment), leaving an inch inbetween each scone.  Slightly flatten the scones, then lightly sprinkle with cinnamon and sugar mixture.

Bake for 11-13 minutes, depending on your oven.  Allow to cool for 5 minutes before transferring to cooling racks.

Makes 84 scones


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This entry was posted by Lillian on Tuesday, November 5th, 2013 at 9:30 pm and is filed under Baking, Breads, Cookie Crush, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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