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Val's Pumpkin Scones

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

Ingredients :

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup butter
• 1/2 cup raisins
• 1 cup canned pumpkin
• 1 egg
• 2 tablespoons buttermilk
• 1 egg white, beaten (optional)

Instructions :

Prep : 15M	Cook : 14M	Ready in : 25M

• 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.

Notes :

• Milk or water can be used in place of the buttermilk, if desired.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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