Farmhouse Pumpkin Scones

Breads and Muffins

Farmhouse Pumpkin Scones

Farmhouse guests always comment on the lovely aroma of these scones baking in the morning.


Servings: 8

1 3/4 cups All-purpose flour
4 teaspoons Baking powder
3/4 teaspoon Salt
1/4 cup Granulated sugar
2 teaspoons Ground cinnamon
1/2 teaspoon Ground ginger
1/2 cup Shortening — chilled
1/2 cup Raisins
1 cup Pumpkin — cooked
Melted butter
Granulated Sugar


Preheat oven to 450 degrees. In a large bowl, combine the flour, baking powder, salt, sugar, cinnamon and ginger. Cut the shortening into the mixture with a pastry blender or 2 knives until the mixture resembles coarse meal. Add the raisins and pumpkin; blend well. Turn out onto a lightly floured board and pat into a circle. Brush the melted butter over the top and sprinkle with sugar. Cut into wedges. Place on an ungreased cookie sheet and bake for 20 to 25 minutes. Makes 6 to 8.