pumpkin raisin scones

Ingredients

• Servings: 36
• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 3 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1/4 cup butter, softened
• 1/2 cup applesauce
• 2 1/4 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

Recipe

Preparation Time: 15 mins Cook Time: 14 mins Ready Time: 29 mins


• 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 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.