This quick and easy pumpkin scone recipe has a cake-like texture and is great for breakfast, an after school snack or anytime you crave a sweet, warm bread.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
Preheat oven to 400°F.
In a bowl mix flour and sugar, cube butter into flour mixture, cut butter into flour mix. Add egg, vanilla, pumpkin, mix by hand just until dough holds together...use heavy cream if needed. Mix in raisins.
On a lightly floured surface knead dough 8-10 times. Pat onto a 8-inch disc on a coolie sheet, cut into 8 wedges, do not separate. Brush with heavy cream and sprinkle with colored sugar, bake 15-18 minutes until lightly brown. Enjoy!
These scones are good, but not sweet enough for me. I like a sweet and crunchy scone. This is a cake-like scone. My husband, who does not have a sweet tooth loved these scones!
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These scones are good, but not sweet enough for me. I like a sweet and crunchy scone. This is a cake-like scone. My husband, who does not have a sweet tooth loved these scones!