2 1/4 cups all-purpose flour
1/4 cup firmly-packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chilled unsalted butter, cut into 1/4-inch pieces*
1/3 to 1/2 cup raisins
1/2 cup canned solid-packed pumpkin**
1/3 cup chilled milk*
1 cold egg, beaten*
3 tablespoons milk (approximate)
1 cup powdered (confectioner's) sugar
* Why do your ingredients need to be cold? It is important that your ingredients (both fats, liquids, and eggs) remain cold. The purpose is to keep the butter solid and not let it melt. If your dough is kept cold, it will have little bits of dispersed butter. In the heat of the oven, that butter melts into the dough but leaves pockets and layers in the scones. If it's hot in your kitchen, freeze your butter before making scones. Cold butter makes scones rise higher!
** When purchasing canned pumpkin make sure there are no spices or sugar added.
Preheat oven to 400 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.
Tip: Chill the bowl and any utensils you will be using in the refrigerator before making the scones.
In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. With a pastry blender or two knives, cut cold butter into flour mixture until particles are the size of small peas; stir in raisins.
In a separate bowl, whisk together pumpkin, 1/3 cup chilled milk, and cold egg. Fold wet ingredients into dry ingredients. stir just until mixed. NOTE: When making scones, work the dough quickly and do not over mix.
Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
Drop by heaping tablespoonfuls onto prepared baking sheet, 2 inches apart to allow for spreading, making 10 mounds.
Bake 15 to 18 minutes or until golden brown. A good check is to use an instant digital thermometer to test your scones. The temperature of the scones should be at 200 degrees F. when done.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven, frost while still warm. Serve warm or at room temperatures.
While scones are baking, combine the 3 tablespoons milk and powdered sugar until a thin frosting is obtained. You may need to add either more milk or powdered sugar for the correct consistency.
Yields 10 scones.