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Pumpkin Scones

“Pumpkin” scones (best made with homemade roasted butternut squash puree). Fluffy crumb, with juicy raisins and a crispy outer surface of caramelized sugar.




  1. Lightly beat 1 egg, pour over the 34 cup raisins in small bowl, cover with plastic wrap.

1 hour passes

  1. Sift together dry ingredients in large bowl (flour through ginger).
  2. In small bowl, mix 34 cup squash puree, 2 tbsp cream, 1 egg.
  3. Coarsely grate 1 stick cold butter into flour mix; mix well until mealy.
  4. With spatula, mix wet ingredients into dry, until all flour moistened.
  5. Mix raisins into dough until incorporated.
  6. Cover bowl, place in refrigerator to chill.

1 hour passes

  1. Preheat oven to 400°F.
  2. Line baking sheet with parchment.
  3. On parchment, form dough into ~8″ round, cut into 8 slices; move slices ~2″ apart.
  4. Sprinkle 1 tsp white sugar on top of dough slices.
  5. Bake 20 minutes.
  6. Cool on rack. Eat.