Pumpkin Raisin Scones

Yield 18 scones

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Chef George Geary


  • 2 cups all-purpose flour
  • 1 1/4 cups cake flour
  • 3 3/4 teaspoons baking powder
  • 1/3 cup granulated sugar
  • 1 teaspoon Salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon lemon zest
  • 1/2 cup butter softened
  • 1/2 cup whole milk
  • 1/2 cup canned pumpkin
  • 1 tablespoon fresh lemon juice
  • 2 large eggs slightly beaten
  • 1/2 cup raisins


  1. Preheat oven to 375°F. Set oven rack in the center position. Line a cookie sheet with parchment paper and set aside.
  2. In a bowl combine flour, baking powder, sugar, salt, and spices, stirring well with a fork to blend. Cut in the zest and butter, using a pastry blender or two forks, until the mixture looks like fine bread crumbs. Be careful not to overmix.
  3. Stir in the milk, pumpkin, lemon juice, and about ¾ of the beaten eggs (reserve the remainder for the glaze). Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together.
  4. Lightly dust a surface with flour and turn the dough out onto it. Knead lightly about 12 times. Pat the dough into a circle, ½ inch thick. Top with the raisins.
  5. Cut the dough into 18 "pie" shapes, brush on the reserved egg and sprinkle a little sugar on top. Place the scones 1 inch apart on the baking sheet and bake until golden brown, about 10 to 12 minutes. Serve hot.