These pumpkin scones with cinnamon sugar and whisky-soaked raisins are the most perfect, crispy Autumn morning pastry! Serve them with hot apple cider, or your favorite Autumn tea!
You may be thinking you need to soak those tasty raisins for hours to get them nice and plump. Surprise! It takes only 5 minutes, and you won’t believe how tender and juicy they are!
Your holiday houseguests will LOVE to wake up to the smell of these divine little scones fresh out of the oven! They have a way of filling every corner of your home with the most dreamy pumpkin spice aroma for hours!
They’re not too sweet, not too crumbly – just moist and perfectly spiced.
A Few Pro Tips!
- Make double sure your butter is unsalted. For some pasty recipes, it doesn’t matter too much, but for this recipe it really does. The Kosher salt is all the salt they need. There are few treats more disappointing than an overly salty pumpkin scone.
- Make sure to use very cold butter. If you want to get extra airy, tasty nooks and crannies into your scones, chop your butter into teeny, tiny pieces, then freeze it before you mix it in. That way the butter pieces will stay firm.
- When you mix your dry ingredients together, push your brown sugar through a mesh strainer to make sure it mixes in properly. No matter how dry it is, it’s usually a little chunky/sticky, and you don’t want the sugar to bunch up in the dough.
How Do I Store These Pumpkin Scones?
They store perfectly fine in a container with a lid in the fridge for at least 2 weeks – if they last that long.
What Can I Serve Them With?
These were MADE for unsalted butter. Plain and simple. I wouldn’t use a jam. They’re already sweet enough and don’t need any extra flavors.
Can I Substitute Whisky For Something Else?
Sure! A sweet port or bourbon would do nicely, or if you want to go non-alcoholic, you can use apple cider or simply water and a tsp. of honey instead. They’ll all make your raisins plump and juicy!
How Do I Reheat Them?
Simply toast pumpkin scones in the oven at 350 for 5-7 minutes and they’ll come out perfectly toasty and delicious!
What Do I Need to Make Them?
- Sauce Pan
- Large mixing bowl
- Mesh strainer
- Measuring Cup
- Cutting board
- Baking sheet
- Parchment paper
- Pastry brush
- Small mixing bowl
How to Make Pumpkin Scones with Cinnamon Sugar & Whisky-Soaked Raisins – Step by Step:
Start by pre-heating your oven to 400 and line a baking sheet with parchment paper.
1. In a sauce pan, add 1 cup of raisins and ½ cup whisky. Bring to a boil (about 2-3 minutes) then let the raisins boil for 2 more minutes. Turn off the heat and leave the raisins in the sauce pan until step 9. They’ll be plumping into the tastiest little raisins while you mix your dough!
2. Add 2½ cups flour, ⅓ cup packed brown sugar, 1 tbsp. baking powder, 1½ tsp. pumpkin spice, ½ tsp. cinnamon and ½ tsp. kosher salt to a bowl and whisk together.
3. It helps to strain your mixture through a mesh strainer to break up any clumpy brown sugar. Simply break it up and push it through the strainer with a spoon.
4. In a separate bowl or measuring cup, mix ¼ cup heavy cream, ½ cup pumpkin puree, 1 tsp. vanilla extract and 1 beaten egg. Set aside. You’ll be adding this to your flour mixture once you’ve completed the next step.
5. Chop cold, unsalted butter into pieces then use your hands to mix it into the flour mixture until you’ve got a crumbly texture. Make sure to leave a few small bits of butter unmixed. That’s how you get some tasty nooks and crannies in your scones.
6. Once the flour mixture is mixed into crumbles, pour in your pumpkin mixture and stir with a wooden spoon.
7. Once mixed, gently strain the whisky out of your raisins (make sure to save that whisky for a tasty sip!) and pour them into your mixing bowl. Gently mix the raisins into the scone dough.
8. In a small bowl or on a plate, pour 2 tbsp. flour. Cover your palms and fingers and pick up some dough. Make a ball that’s about as big as a golf ball.
9. Place the balls onto your baking sheet about 1-2 inches apart.
10. Brush each scone with a beaten egg.
11. In a small bowl, mix together 1 tsp. granulated sugar, ⅛ tsp. cinnamon and ½ tsp. brown sugar (break up the brown sugar as best you can) and sprinkle liberally on the scones.
12.Pop them in the oven for 20 minutes. Allow them to cool on a rack for 10 minutes. Serve with butter and swoon.
For More Tasty Autumn Recipe Inspiration, Help Yourself to These Recipes!
- 10 Elegant Autumn Cocktails
- Autumn Nutmeg Deviled Eggs
- Heavenly Pumpkin Cheesecake Mousse
- Super Simple Mini-Pumpkin Pies
For more inspiration, follow me on INSTAGRAM, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Pumpkin Scones with Cinnamon Sugar & Whisky-Soaked Raisins
Ingredients
- 1 cup raisins
- ½ cups whisky
- 2½ cups flour
- ⅓ cup brown sugar – packed
- 1 tbsp. baking powder
- 1½ tsp. pumpkin spice
- ½ tsp. cinnamon
- 1 stick butter – unsalted
- ½ tsp. kosher salt
- ¼ cup heavy cream
- ½ can pumpkin puree
- 1 tsp. real vanilla extract
- 1 large egg
Extras
- 1 large egg – for brushing the scones
- 1 tsp. granulated white sugar – for sprinkling
- ⅛ tsp. cinnamon – for sprinkling
- ½ tsp. brown sugar – for sprinkling
- 2 tbsp. flour – to coat fingers
Instructions
- Pre-heat your oven to 400 and line a baking sheet with parchment paper.
- In a sauce pan, add 1 cup of raisins and ½ cup whisky. Bring to a boil (about 2-3 minutes) then let the raisins boil for 2 more minutes. Turn off the heat and leave the raisins in the sauce pan while you create and mix your dough.
- Add 2½ cups flour, ⅓ cup packed brown sugar, 1 tbsp. baking powder, 1½ tsp. pumpkin spice, ½ tsp. cinnamon and ½ tsp. kosher salt to a bowl and whisk together. It helps to strain your mixture through a mesh strainer to break up any clumpy brown sugar. Simply break it up and push it through the strainer with a spoon.
- In a separate bowl or measuring up, mix ¼ cup heavy cream, ½ cup pumpkin puree, 1 tsp. vanilla extract and 1 beaten egg. Set aside. You’ll be adding this to your flour mixture once you’ve completed the next step.
- Chop cold, unsalted butter into pieces then use your hands to mix it into the flour mixture until you’ve got a crumbly texture. Make sure to leave a few small bits of butter unmixed. That’s how you get some tasty nooks and crannies in your scones.
- Once the flour mixture is mixed into crumbles, pour in your pumpkin mixture and stir with a wooden spoon.
- Once mixed, gently strain the whisky out of your raisins (make sure to save that whisky for a tasty sip!) and pour them into your mixing bowl. Gently mix the raisins into the scone dough.
- In a small bowl or on a plate, pour 2 tbsp. flour. Cover your palms and fingers and pick up some dough. Make a ball that’s about as big as a golf ball.
- Place the balls onto your baking sheet about 1-2 inches apart, and brush each scone with a beaten egg.
- In a small bowl, mix together 1 tsp. granulated white sugar, ⅛ tsp. cinnamon and ½ tsp. brown sugar (break up the brown sugar as best you can) and sprinkle liberally on the scones.
- Pop them in the oven for 20 minutes. Allow them to cool on a rack for 10 minutes. Serve with butter and swoon.
Gloria Nicolls
You can grind the cinnamon adhere into powder. Sprinkle it in excess of your buttered toasted bread. Chew the bread slowly and gradually and completely to encourage the production of the digestive juices in your mouth. Consequently, ahead of swallowing, the process of digestion in the mouth already commences.