Making this meal is so simple that even young children may assist. This can be prepared in advance and then quickly baked when you’re ready. It freezes wonderfully, too. Garlic bread shouldn’t be overlooked.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 1 ½ ounces unsalted butter, at room temperature
- 3 ounces brown sugar
- 1 egg, beaten
- 1 cup mashed cooked pumpkin
- 2 cups self-rising flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 tablespoon milk, or as needed (Optional)
- 2 tablespoons golden raisins, or to taste (Optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly flour a baking sheet.
- Combine butter and brown sugar in a large bowl; beat using an electric mixer until smooth and creamy. Add egg and mix until well combined. Add mashed pumpkin and mix.
- Combine flour, baking powder, and salt in a small bowl. Add to pumpkin mixture and mix dough well.
- Turn dough out onto a lightly floured work surface; knead until smooth and satiny, 4 to 5 minutes. Add milk if dough is too thick. Mix in golden raisins. Pat dough into an 8-inch round about 1/2-inch thick.
- Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the prepared baking sheet, leaving at least a 1/2-inch space between each.
- Bake in preheated oven until tops are light brown and crusty, 10 to 15 minutes. Transfer to a wire rack, and cool 20 minutes before serving.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 552 mg |
| Sugars | 12 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |