Categories: Breakfast, Pumpkin, Scones

Ingredients

• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 pinch salt
• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup raisins
• 1 egg , beaten
• 3/4 cup canned pumpkin
• 2 tablespoons buttermilk
• 1 egg white , lightly beaten

Directions

1. Preheat oven to 400°.

2. In a big bowl, combine the first 8 ingredients; cut in butter with a pastry blender until mixture resembles coarse crumbs; mix in raisins.

3. In a small bowl, mix egg, pumpkin, and buttermilk; add to flour mixture and mix until blended and a soft dough forms.

4. Turn out dough onto a floured work surface and roll into a circle ¾ inches thick.

5. Cut out rounds using 2-inch round cookie cutter and place on ungreased baking sheet.

6. Reroll scraps and repeat.

7. Brush tops with the beaten egg white and bake for 12-15 minutes, or until golden brown.

8. Cool slightly on wire rack and serve warm.

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