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Pumpkin Scones

12 Scones


6 tbsp. butter (margarine)
1/2 c. sugar (some extra sugar reserved for sprinkling)
1 egg
1 tbsp. milk
1/2 c. mashed pumpkin
3 c. all-purpose flour
4 tsp. Clabber Girl Baking Powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. raisins
1 egg white (slightly beaten for reserve)


In a large bowl use an electric mixer on high-speed to cream butter (margarine) and sugar. Once cream is established, add egg, milk, mashed pumpkin, incorporate into cream, and set aside. In a separate bowl, sift together flour, Clabber Girl Baking Powder, cinnamon, and salt. Combine dry mix with creamed mixture and stir just until all ingredients are moistened and dough forms. Stir in raisins. 

Remove dough from bowl, place on floured board kneading 5 or 6 times. Roll out dough to 1/2-inch thickness. Using a sharp knife, cut dough into 4-inch triangle sections.

Place 4-inch triangle sections on greased cookie sheet. Brush tops of triangles with beaten egg whites and liberally sprinkle with sugar. Bake at 425 degrees F. for 20 minutes or until edges are lightly browned.

Submitted By:

Clabber Girl Recipe Book
Recipe Revised 7/14