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Ingredients
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2 cups all-purpose flour
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⅓ cup brown sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon ground ginger
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½ teaspoon ground cinnamon
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½ teaspoon pumpkin pie spice
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¼ teaspoon salt
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⅛ teaspoon ground nutmeg
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½ cup unsalted butter, cut into pieces
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⅓ cup raisins (Optional)
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¼ cup chopped toasted pecans (Optional)
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½ cup pure pumpkin puree
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⅓ cup buttermilk, or more as needed
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1 teaspoon pure vanilla extract
Egg Wash:
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1 large egg
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1 tablespoon milk
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1 tablespoon coarse sugar, or as needed
Icing:
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½ cup powdered sugar, or as needed
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2 tablespoons milk
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1 tablespoon molasses
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½ teaspoon ground ginger
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⅛ teaspoon ground cinnamon
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.
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Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.
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Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.
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Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.
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Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.
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While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.
Cook's Notes:
You can add extra cinnamon, nutmeg, and ginger to taste instead of using pumpkin pie spice. You can also use half-and-half instead of milk.
Make sure to use pure canned pumpkin, not pumpkin pie mix, and make sure there are no spices or sugar added.
Nutrition Facts (per serving)
363 | Calories |
15g | Fat |
53g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 363 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 8g | 40% |
Cholesterol 55mg | 18% |
Sodium 278mg | 12% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 2g | 7% |
Total Sugars 25g | |
Protein 5g | 11% |
Vitamin C 1mg | 1% |
Calcium 89mg | 7% |
Iron 2mg | 13% |
Potassium 221mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.