Deliciously moist scones with autumn pumpkin flavors, raisins, and a maple-cinnamon glaze.
Pumpkin Raisin Scones
By Sue Lau | Palatable Pastime
It’s time for #BreadBakers again! And this month’s theme is all about pumpkin or pumpkin spice.
Here in Ohio the pumpkin farms still have them in the fields and all the hayrides the kids will take to the pumpkin patches to choose their “Great Pumpkin” are still a couple weeks off. Once the apple season, which is still winding up, gets past the end of September all the farm markets will focus on squash. And not just pumpkin, but acorn, butternut, buttercup, hubbard, delicata, sweet dumpling and a few others, as winter squash reigns in early fall.
Also we have seen Starbucks is at it again with their pumpkin scones. And I have to say that this is not a copycat of that recipe. In fact, my scone recipe is more like a cross between a pumpkin iced scone and a cinnamon-raisin biscuit. They are quite good for breakfast or with an afternoon cup of coffee or hot tea.
Yes, I just mentioned hot drinks. Soon you will be needing those to keep your hands warm when the snow starts to fly.
Okay, I’ll shaddup about the snow. *snort*
But anyway,these are good so I hope you try them. There are also tons of other recipes from the group to peruse so do so at your leisure, with a nice cup of coffee while the snowflakes fly….
Okay, I lied about not mentioning snow again.
But the taste of the scones? #truth
Until next time-
Pumpkin Raisin Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 4 ounces cold unsalted butter
- 1/2 cup golden raisins
- 1/2 cup pumpkin puree
- 1 large egg
- 3 tablespoons heavy cream
- parchment paper
- 1/2 cup powdered/confectioners sugar
- 1/4 teaspoon cinnamon
- 1-1/2 teaspoons pure maple syrup (Grade B)
- 1/2 teaspoon vanilla paste
- 1-1/2 to 2 tablespoons heavy cream
- Preheat oven to 400°F.
- Mix together the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a mixing bowl.
- Cut butter into small cubes and work into flour mix until it resembles small crumbs.
- Stir in the raisins to get them coated with flour.
- In another small bowl, whisk together the cream, egg and pumpkin, then mix into the flour to form a dough.
- Cover a cookie sheet with parchment and pat dough into a flattened round on it, and cut into wedges.
- Bake in the preheated oven for 18 minutes. Remove pan from oven, recut the wedges and separate them on the paper.
- Bake for 6 minutes more or until lightly browned on top.
- Let scones cool while stirring the glaze together. It should have a drizzle consistency. Add or subtract sugar as needed to achieve that. I give the amount that worked for me.
- Drizzle cooled scones with glaze.
From the kitchen of palatablepastime.com
Pumpkin or Pumpkin Spice Breads
Hosted by Kylee of Kylee Cooks
- Almost Vegan Chocolate and Pumpkin Loaf Cake by Sizzling Tastebuds
- Brown Butter & Pumpkin Seed Scones by Food Above Gold
- Cinnamon Pumpkin Quick Bread by Food Lust People Love
- Cinnamon Spice Pumpkin Bread with Walnuts and a Trio of Frosting by Hezzi-D’s Books and Cooks
- Hearty Whole Wheat Bread with Toasted Pumpkin Seeds by Karen’s Kitchen Stories
- Italian Pumpkin Bread by Mayuri’s Jikoni
- Lal Bhoplyachya Gharge by Sneha’s Recipe
- Nutella Swirl Pumpkin Bread by Plated Cravings
- Pumpkin Bread with Cream Cheese Swirl by A Baker’s House
- Pumpkin Cardamom Buns by Sara’s Tasty Buds
- Pumpkin Chocolate Babka by House of Nash Eats
- Pumpkin Cornbread by Cindy’s Recipes and Writings
- Pumpkin Dinner Rolls by A Day in the Life on the Farm
- Pumpkin Muffins with Cream Cheese Filling by Cook’s Hideout
- Pumpkin Pie Stuffed Cinnamon Rolls by Kylee Cooks
- Pumpkin Spice Ale Soft Pretzels by Baking Sense
- Pumpkin Spice Raisin Bread with Kinako by What Smells So Good?
- Multigrain Pumpkin Bread by Herbivore Cucina
- Two Tone Pumpkin Bread by Passion Kneaded
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
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Fall is definitely on the way…I actually had to use blankets last night…..This recipe will absolutely keep me warm and toasty.
We had some cool days but still using a/c on the other days. Next month the temps really dip!
Lovely looking scones. Perfect fall time treat.
I need to make scones more often! These would be so nice with a cup of tea.
Easy as biscuits. Easier in fact. I hope you enjoy!
These look fabulous Sue. I love the addition of the vanilla paste to the glaze, so smart! (P.S. I love snow so you can talk about it all you like!)
I put it in there to control the consistency, but ended up having to add more cream than expected anyway, so it can be worked out with extracts.
These sound wonderful! I love raisins in baked goods (I know some people are naysayers about them but to me they are amazing bites of goodness!) and the maple cinnamon glaze sounds right up my sweet lovin’ alley.
I’ve always loved raisins in baked goods. 🙂
Those look sooo good. We in southern California are cooling off right now, but are destined to have another big heat wave before it cools off. If you want, you can package up some of that snow and truck it over here!
I’ll just swap with you when the gray clouds roll in for the duration. LOL!
Oven preheated to what?
400F. Thanks for spotting the typo and letting me know!
Love the colour of the pumpkin scones. Bookmarked the recipe… hope will get time to try it out soon.
Thanks- they are perfect for the autumn season.