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Pumpkin Scones

Categories: Biscuits & Scones

Submitted by: Clabber Girl Recipe Book

Tip: Scones can be made ahead, stored in an air tight container or resealable bag, and frozen for up to 1 month.


  • 6 tbsp. butter
  • 1/2 c. sugar extra sugar reserved for sprinkling
  • 1 lg. eggs
  • 1 tbsp. milk
  • 1/2 c. pumpkin mashed
  • 3 c. all-purpose flour
  • 4 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 c. raisins
  • 1 lg. eggs 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 F. for 20 minutes or until edges are lightly browned.