Pumpkin Scones

Yield: 8 servings

Preparation Time: 20 min; Cook: 12 min

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Ingredients

check flour 2 cups flour

check baking powder 2 teaspoons baking powder

check baking soda 1/2 teaspoon baking soda

check salt 1/4 teaspoon salt

check brown sugar 1/4 cup brown sugar

check cinnamon 3/4 teaspoon cinnamon

check nutmeg 3/4 teaspoon nutmeg

check (1 stick) butter 1/2 cup (1 stick) butter

check (7 1/2 ounce) solid pack pumpkin 1/2 can (7 1/2 ounce) solid pack pumpkin

1/4 cup buttermilk* OR 2 tablespoons dried buttermilk powder mixed with 1/4 cup water

check golden raisins 1/4 cup golden raisins

check raisins 1/4 cup raisins

check egg white 1 egg white

check brown sugar 1 Tablespoon brown sugar

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Directions:

Heat oven to 350 degrees F

In a medium bowl, combine flour, baking powder, baking soda, salt, 1/4 cup brown sugar, cinnamon and nutmeg .

Cut in butter with a fork. Add pumpkin and buttermilk. Mix with hands until dough forms.

Stir in raisins.

Place on floured surface and knead for one minute.

Pat dough into 8- to 10-inch circle. Cut into eight pie-like wedges. Place on cookie sheet lined with parchment paper. Brush tops with egg white and sprinkle with 1 tablespoon sugar.

Bake for 12 minutes or until golden brown.

*No buttermilk? Substitute 1 teaspoon lemon juice and enough milk to make 1/4 cup.

Please note that some ingredients and brands may not be available in every store.