This green salsa is something I picked up in Mexico. It is an avocado and green salsa, and it is amazing! When we make carne asada, I always make it. I’m constantly begging for the recipe. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 14 mins |
| Total Time: | 29 mins |
| Servings: | 36 |
| Yield: | 36 scones |
Ingredients
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1 ¼ teaspoons baking soda
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- 3 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- ¼ cup butter, softened
- ½ cup applesauce
- 2 ¼ cups sugar
- 2 eggs, beaten
- 1 (15 ounce) can pumpkin
- 1 cup finely chopped pecans
- 2 cups golden raisins
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
- In a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. Mix in ginger, allspice, cinnamon, cloves, and salt. Set aside.
- In a separate large bowl, cream butter until fluffy. Mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and raisins.
- Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.
- In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
- Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 192 mg |
| Sugars | 20 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I have to say I was not happy with this recipe it was more like cake then a scone. it made a lot and no one really ate them. I followed the recipe as is. the flavor was not terrible just not what I was expecting.
Sometimes we get hung up on definitions. The important things about this receipt are that it tastes good and is straight forward to make. Thank you for sharing, I will make this again.
They are really good, but definitely are more like muffins than scones so if you’re wanting/hoping for that this might not be the recipe for you. They are worth taking the time to make, though! Delicious!
Really tasty! Be sure that you know both the pan and the oven that you are going to use, and adjust the baking time accordingly. I do not like dry scones, so tend to underbake, and they come out fine.
The kids really liked these…they made very convenient after-school snacks.
Baked these scones without raisens for breakfast this morning. My wife and I loved them. They are soft and chewy with a mild spicy sweet taste similar to our favorite pumpkin cookies. I used a large spoon that made 12 large scones each about 3 inches in diameter. I left out the raisens because my wife dosen’t like them.
This recipe is awesome! And I don’t feel totally guilty eating these!
Very nice taste and super easy to make. I did not give this a 5 star rating because I really really really didn’t want anything Cakey. I specifically wanted to make scones. If I knew it was going to be this way I would have saved myself quite a bit of time and put the batter in some muffin pans. This recipe as is would make a very tender and tasteful pumpkin muffin that I would easily rate as 5 stars. However this is NOT the consistency of scones 🙁 Really disappointed… they resemble large spongey cookies 🙁
I did not care for this recipe… they did not turn out like scones. They were more like very dry muffins.
I followed Baker-@-Heart’s suggestion of not creaming the butter and sugar, but rather cutting cold butter into the dry ingredients like I’ve done with other scone recipes. I halved the recipe and did add the applesauce, doubled the butter and added an extra half cup of flour. Flavor was excellent, texture was good – not quite as crumbly as I liked, a bit more moist yet not muffin-like either. I omitted raisins, but kept the pecans, and sprinkled with raw sugar crystals.
good but nothing special. just a flat pumpkin cupcake. not the more crumbly version that i’m looking for.
Fabulous, quick, and easy! I didn’t have raisins and didn’t miss ’em. My toddler and 7 month old also loved them.
These were absolutely delicious, everyone loved them and I didn’t change a thing. I used unsweetened applesauce. I called them “Pumpkin Muffin Tops.” 🙂 Don’t forget the cinnamon-sugar on top!
These scones were easy to make and tasted delicious. I cut down on the sugar and used cranberries. Even though I overcooked them, a girlfriend thought they were excellent and took some home. A very nice treat. Next time I’m going to put some icing sugar on top.
These were delicious! I substituted half the sugar for brown sugar and used margarine instead of butter. Had a soft more muffin-like texture but i didn’t mind. Definitely will make these again! Thanks for the recipe!
These were definitely more like muffin-y cookies than scones. I would give them 4 stars if they weren’t called scones.
Great flavor. Texture is a bit tough, but it did not stop my family from gobbling these up! I followed the suggestions from previous reviewers and cut the butter into the mixed dry ingredients first, then adding the moist ingredients and trying not to over-mix. Next time, I will add a little milk, use melted butter mixed with the eggs & pumpkin, and try making them as muffins.
Delicious! I followed the instructions provided by Baker-@-Heart which produces traditional wedge shaped scones (except I use dried cranberries for the raisins and I divide the dough in half and flatten each half to about an 8″ round and cut 8 wedges). I just baked my 3rd batch of these and I can’t wait for them to cool a bit to eat one.
Made it exactly as written and it was great. Very fast and easy. Definitely a dense muffin consistency but very very good flavor.
Made it exactly as written and it was great. Very fast and easy. Definitely a dense muffin consistency but very very good flavor.
This was a fun and simple recipe and the results were yummy! I substituted the sugar with 3 packets of Stevia (Truvia brand if you care to know) and I think next time I may use 4. I was 3/4 cup short of pumpkin puree so I used extra applesauce (homemade with a touch of stevia and cinnamon). I left out the nuts and used dried cranberries instead of raisins. These are very light and more bread or muffin-like than scones which I prefer to be dense and heavy. Still the flavor was great and my kids and I really enjoy them! Thanks!