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Ingredients

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Directions

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  • Heat oven to 400°F. Lightly grease baking sheet.

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  • Combine flour, brown sugar, baking powder, baking soda, cinnamon and salt in large bowl. Cut in butter with pastry blender or 2 knives held scissor fashion until mixture resembles coarse meal. Stir in the raisins, walnuts and crystallized ginger.

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  • Combine egg, pumpkin, vanilla and milk in small bowl. Stir into dry ingredients just until mixed. Lightly gather dough together in bowl; knead 2 or 3 times to shape mixture into a ball.

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  • Lightly pat the dough out onto well-floured surface to 3/4-inch thickness. Cut into 3-inch rounds, using floured cutter. (Dough will be moist; reflour cutter and dough as needed.) Carefully place rounds on prepared baking sheet. Sprinkle walnuts over scones.

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Instructions Checklist
  • Bake in 400°F oven for 10 minutes or until wooden pick inserted in centers comes out clean. Serve scones warm.

Nutrition Facts

219 calories; total fat 9g; cholesterol 30mg; sodium 234mg; carbohydrates 31g; protein 5g.

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