Best 10 Pumpkin Raisin Scones Recipes

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Welcome to the delectable world of pumpkin raisin scones, where flavors of fall embrace the sweetness of raisins, creating a symphony of tastes and textures that will tantalize your taste buds. As the autumn leaves paint the landscape with vibrant hues, embark on a culinary journey to discover the best recipe for pumpkin raisin scones, promising a warm and comforting treat to indulge in. Whether you prefer a crunchy exterior with a soft and fluffy interior, or a moist and tender bite, these recipes will guide you towards the perfect scone experience, transforming your kitchen into a haven of autumnal aromas and flavors.

Let's cook with our recipes!

PUMPKIN SCONES



Pumpkin Scones image

A crisp pumpkin snack to enjoy with a warm cup of tea.

Provided by MARBALET

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 12

Number Of Ingredients 8

2 tablespoons butter
6 tablespoons white sugar
2 eggs, beaten
2 cups mashed, cooked pumpkin
4 cups self-rising flour, sifted
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a mixing bowl, beat together butter, sugar, eggs and pumpkin. Stir in flour, cinnamon, nutmeg and salt by hand.
  • Roll out into 1/2 inch thickness and cut into rounds. Place on tray close together and bake for 15 to 18 minutes.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 39.3 g, Cholesterol 36.1 mg, Fat 3.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 651.8 mg, Sugar 6.8 g

PUMPKIN RAISIN SCONES



Pumpkin Raisin Scones image

If you like pumpkin, you'll love these. They are more like a muffin than a traditional scone. I've altered the recipe to make them healthier.

Provided by LYNNSEDLACK

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 29m

Yield 36

Number Of Ingredients 18

2 cups all-purpose flour
2 cups whole wheat flour
4 teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon ground ginger
½ teaspoon allspice
3 teaspoons ground cinnamon
¼ teaspoon ground cloves
1 teaspoon salt
¼ cup butter, softened
½ cup applesauce
2 ¼ cups sugar
2 eggs, beaten
1 (15 ounce) can pumpkin
1 cup finely chopped pecans
2 cups golden raisins
3 tablespoons sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
  • In a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. Mix in ginger, allspice, cinnamon, cloves, and salt. Set aside.
  • In a separate large bowl, cream butter until fluffy. Mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and raisins.
  • Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.
  • In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
  • Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 173 calories, Carbohydrate 33.2 g, Cholesterol 13.7 mg, Fat 4.2 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 191.5 mg, Sugar 19.9 g

PUMPKIN CHOCOLATE CHIP SCONES



Pumpkin Chocolate Chip Scones image

Ready in only 35 minutes, these pumpkin chocolate chip scones top the flavors of fall with a cidery glaze.

Provided by Cheri Liefeld

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 10

1/3 cup butter, softened
1/2 cup granulated sugar
2 1/2 cups Original Bisquick™ mix
1 teaspoon pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream, if desired
1 tablespoon granulated sugar, if desired
1 cup powdered sugar
1 tablespoon apple cider

Steps:

  • Heat oven to 425°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
  • In large bowl, beat butter and 1/2 cup granulated sugar with electric mixer on low speed, or mix with spoon. Add Bisquick mix, pumpkin pie spice and pumpkin; beat until combined. Stir in chocolate chips.
  • On surface sprinkled with Bisquick mix, shape dough into 1- to 1-1/2-inch-thick round. Cut into 8 wedges; place on cookie sheet. Brush with whipping cream; sprinkle evenly with 1 tablespoon granulated sugar.
  • Bake 20 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  • In small bowl, mix powdered sugar and apple cider until smooth. Using fork, drizzle glaze over scones. Serve warm.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN SCONES



Pumpkin Scones image

Pumpkin-spice scones are the perfect fall brunch pastry. Redolent of ginger, cinnamon, and nutmeg, and finished with a maple glaze, the buttery treats are utterly irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h45m

Yield Makes 8 scones

Number Of Ingredients 13

2 cups unbleached all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon plus a pinch of kosher salt
1 stick (1/2 cup) frozen unsalted butter, grated, plus 1 tablespoon, melted
2 tablespoons heavy cream, plus more for brushing
1 large egg
1/3 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup confectioners' sugar
2 to 3 tablespoons pure maple syrup

Steps:

  • Preheat oven to 375 degrees. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg, and 3/4 teaspoon salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms but is still crumbly. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Cut into 8 wedges, then pull them 2 inches apart.
  • Bake until golden brown, about 20 minutes. Transfer sheet to a wire rack; let cool completely.
  • Stir together remaining 1 tablespoon melted butter, pinch of salt, confectioners' sugar, and 2 tablespoons maple syrup until smooth. If glaze is too thick, add up to 1 tablespoon more maple syrup, 1 teaspoon at a time. Dip tops of scones in glaze; transfer to same sheet and allow glaze to set 30 minutes before serving.

PUMPKIN-OAT SCONES



Pumpkin-Oat Scones image

A new fall favorite in our house, adapted from both an oat scone recipe and one for pumpkin scones similar to that from a well-known coffee shop. I'm not sure if quick-cooking oats would work; try them at your own risk! If you have Penzeys® Baking Spice, I like to add 1 teaspoon of that and also use a pinch in the icing.

Provided by MattsWife

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 50m

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
6 tablespoons cold butter
¾ cup pumpkin puree
2 tablespoons cold milk
1 large egg
½ teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk, or as needed
1 pinch ground ginger
1 dash ground cinnamon, or to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Whisk the flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.
  • Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a non-stick baking sheet. Leave about 2 inches between the rounds. Cut rounds into sixths with a butter knife, but do not separate the wedges.
  • Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.
  • While the scones cool, mix the confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin the frosting as needed. Pour the frosting into a sealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zigzag fashion. The icing will harden as it cools.

Nutrition Facts : Calories 208.2 calories, Carbohydrate 32.7 g, Cholesterol 31.1 mg, Fat 7.1 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 4 g, Sodium 305.3 mg, Sugar 10.7 g

VAL'S PUMPKIN SCONES



Val's Pumpkin Scones image

Pumpkin pie in a scone - very tasty! I make this free-form without using cutters.

Provided by valc

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 25m

Yield 14

Number Of Ingredients 15

1 cup all-purpose flour
1 cup whole wheat flour
½ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ cup butter
½ cup raisins
1 cup canned pumpkin
1 egg
2 tablespoons buttermilk
1 egg white, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture is crumbly. Stir raisins into flour mixture.
  • Whisk pumpkin, egg, and buttermilk together in a bowl; stir into flour mixture until dough is well mixed. Pat dough into a 3/4-inch-thick circle on a lightly floured surface. Cut dough into 14 scones using a 2-inch round cutter and transfer to a baking sheet. Brush tops of scones with egg white.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer scones to a wire rack to cool completely.

Nutrition Facts : Calories 149.4 calories, Carbohydrate 26.7 g, Cholesterol 20.5 mg, Fat 4 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 235.7 mg, Sugar 11.5 g

DELICIOUS PUMPKIN SCONES



Delicious Pumpkin Scones image

This is what I look forward to when autumn comes around: delicious pumpkin scones. Try my recipe and you'll see why. I use homemade pumpkin puree because it just tastes so much better.

Provided by ThePumpkinQueen

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 50m

Yield 8

Number Of Ingredients 9

1 ½ ounces unsalted butter, at room temperature
3 ounces brown sugar
1 egg, beaten
1 cup mashed cooked pumpkin
2 cups self-rising flour
2 teaspoons baking powder
1 pinch salt
1 tablespoon milk, or as needed
2 tablespoons golden raisins, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly flour a baking sheet.
  • Combine butter and brown sugar in a large bowl; beat using an electric mixer until smooth and creamy. Add egg and mix until well combined. Add mashed pumpkin and mix.
  • Combine flour, baking powder, and salt in a small bowl. Add to pumpkin mixture and mix dough well.
  • Turn dough out onto a lightly floured work surface; knead until smooth and satiny, 4 to 5 minutes. Add milk if dough is too thick. Mix in golden raisins. Pat dough into an 8-inch round about 1/2-inch thick.
  • Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the prepared baking sheet, leaving at least a 1/2-inch space between each.
  • Bake in preheated oven until tops are light brown and crusty, 10 to 15 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 36.9 g, Cholesterol 34.7 mg, Fat 5.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 3 g, Sodium 551.7 mg, Sugar 12.1 g

MOIST PUMPKIN SCONES



Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

Steps:

  • In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN GINGER SCONES



Pumpkin Ginger Scones image

I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It's so simple to prepare this way. -Brenda Jackson, Garden City, Kansas

Provided by Taste of Home

Time 30m

Yield 8 scones.

Number Of Ingredients 11

2 cups all-purpose flour
7 tablespoons plus 1 teaspoon sugar, divided
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
5 tablespoons cold butter, divided
1 large egg, lightly beaten
1/4 cup canned pumpkin
1/4 cup sour cream

Steps:

  • In a large bowl, combine the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar. , Bake at 425° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 249 calories, Fat 9g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 372mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

RAISIN SCONES



Raisin Scones image

Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1 cup raisins
3/4 cup buttermilk
1 egg white
Additional sugar

Steps:

  • In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.

Nutrition Facts :

Tips:

  • For the best results, use fresh pumpkin puree. You can make your own pumpkin puree by roasting a pumpkin and then scooping out the flesh, or you can use canned pumpkin puree.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • Be sure to grate the butter before adding it to the dough. This will help it distribute evenly and create a more flaky scone.
  • Don't overmix the dough. Overmixing will make the scones tough. Mix just until the ingredients are combined.
  • When shaping the scones, be sure to pat them out gently. Don't roll them out, as this will also make them tough.
  • Bake the scones until they are golden brown and a toothpick inserted into the center comes out clean.
  • Serve the scones warm with butter, jam, or your favorite spread.

Conclusion:

Pumpkin raisin scones are a delicious and easy-to-make fall treat. They are perfect for breakfast, brunch, or a snack. With a few simple ingredients, you can create a batch of scones that are sure to please everyone. So next time you're looking for a tasty and seasonal treat, give pumpkin raisin scones a try.

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