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Pumpkin-Currant Scones
- Makes: 20 servings
- Prep 25 mins
- Bake 12 mins to 14 mins
Ingredients
-
2 1/2
cups
all-purpose flour
-
3/4
cup
packed brown sugar
-
1
tablespoon
ground ginger
-
1
tablespoon
ground cinnamon
-
2
teaspoons
baking powder
-
1/2
teaspoon
salt
-
1/2
teaspoon
baking soda
-
1/2
teaspoon
ground nutmeg
-
1/4
teaspoon
ground cloves
-
1/2
cup
cold unsalted butter, cut into pieces (no substitutes)
-
2
eggs
-
3/4
cup
canned pumpkin
-
1/2
cup
dried currants or snipped raisins
-
1/2
cup
buttermilk
-
1/2
teaspoon
vanilla
-
1
beaten egg white
-
1
tablespoon
water
-
Granulated sugar
Directions
- In a large mixing bowl, combine flour, brown sugar, ginger, cinnamon, baking powder, salt, soda, nutmeg, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
- In a medium mixing bowl, combine eggs, pumpkin, currants, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until combined. Do not overmix.
- Drop dough in 1/4 cup portions 2 inches apart on ungreased baking sheets. In a small bowl, combine beaten egg white and water. Lightly brush egg white mixture over the scones and sprinkle with granulated sugar. Bake in a 400 degree F oven for 12 to 14 minutes or until lightly browned. Remove scones from baking sheet; serve warm. To reheat, wrap scones in foil, heat in a 400 degree F oven for 5 to 8 minutes. Makes 20 scones.
Nutrition Facts
(Pumpkin-Currant Scones)
Servings Per Recipe 20, vit. C (mg) 1, pro. (g) 3, carb. (g) 26, iron (mg) 1, Fat, total (g) 6, vit. A (IU) 2187, calcium (mg) 61, chol. (mg) 35, sat. fat (g) 3, cal. (kcal) 164, fiber (g) 1, sodium (mg) 151