Cairo IGA Recipes
https://cairo.iga.com/Recipes/Detail/3863/
Pumpkin Scones
Yield: 8 servings
Preparation Time: 20 min; Cook: 12 min
Ingredients
| 2 | cups | flour | |
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| 2 | teaspoons | baking powder | |
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| 1/2 | teaspoon | baking soda | |
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| 1/4 | teaspoon | salt | |
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| 1/4 | cup | brown sugar | |
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| 3/4 | teaspoon | cinnamon | |
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| 3/4 | teaspoon | nutmeg | |
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| 1/2 | cup | (1 stick) butter | |
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| 1/2 | can | (7 1/2 ounce) solid pack pumpkin | |
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| 1/4 | cup | buttermilk* OR 2 tablespoons dried buttermilk powder mixed with 1/4 cup water | |
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| 1/4 | cup | golden raisins | |
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| 1/4 | cup | raisins | |
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| 1 | egg white | ||
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| 1 | Tablespoon | brown sugar | |
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Directions:
Heat oven to 350 degrees F
In a medium bowl, combine flour, baking powder, baking soda, salt, 1/4 cup brown sugar, cinnamon and nutmeg .
Cut in butter with a fork. Add pumpkin and buttermilk. Mix with hands until dough forms.
Stir in raisins.
Place on floured surface and knead for one minute.
Pat dough into 8- to 10-inch circle. Cut into eight pie-like wedges. Place on cookie sheet lined with parchment paper. Brush tops with egg white and sprinkle with 1 tablespoon sugar.
Bake for 12 minutes or until golden brown.
*No buttermilk? Substitute 1 teaspoon lemon juice and enough milk to make 1/4 cup.
Please note that some ingredients and brands may not be available in every store.
Cairo IGA Recipes
https://cairo.iga.com/Recipes/Detail/3863/
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