“Pumpkin” scones (best made with homemade roasted butternut squash puree). Fluffy crumb, with juicy raisins and a crispy outer surface of caramelized sugar.
Contents
Ingredients
- 3⁄4 cup raisins
- 1 egg
- 21⁄4 cup flour
- 1⁄2 c light brown sugar
- 2 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄2 tsp salt
- 1⁄4 tsp nutmeg
- 1⁄4 tsp allspice
- 1⁄4 tsp mace
- 1⁄4 tsp cloves
- 1⁄4 tsp ginger
- 3⁄4 cup butternut squash puree
- 2 tbsp heavy cream
- 1 egg
- 1 stick butter (cold)
- 1 tsp white sugar
Instructions
- Lightly beat 1 egg, pour over the 3⁄4 cup raisins in small bowl, cover with plastic wrap.
1 hour passes
- Sift together dry ingredients in large bowl (flour through ginger).
- In small bowl, mix 3⁄4 cup squash puree, 2 tbsp cream, 1 egg.
- Coarsely grate 1 stick cold butter into flour mix; mix well until mealy.
- With spatula, mix wet ingredients into dry, until all flour moistened.
- Mix raisins into dough until incorporated.
- Cover bowl, place in refrigerator to chill.
1 hour passes
- Preheat oven to 400°F.
- Line baking sheet with parchment.
- On parchment, form dough into ~8″ round, cut into 8 slices; move slices ~2″ apart.
- Sprinkle 1 tsp white sugar on top of dough slices.
- Bake 20 minutes.
- Cool on rack. Eat.
