- Krissy W.
½ can pumpkin puree 1 cup raisins ½ cup dark rum 2½ cups flour 1 tbsp. baking powder 1 tsp. granulated white sugar ⅓ cup brown sugar – packed 1½ tsp. pumpkin spice ½ tsp. cinnamon 1 stick butter – unsalted ½ tsp. kosher salt ¼ cup heavy cream 1 tsp. real vanilla extract 2 large egg
Preheat oven to 400 F. (200 C.). In a saucepan, add 1 cup of raisins and ½ cup rum. Bring to a boil (about 2-3 minutes) then let the raisins boil for 2 more minutes. Turn off heat. Let raisins soak.
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.
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 measuring cup, mix ¼ cup heavy cream, ½ cup pumpkin puree, 1 tsp. vanilla extract and 1 beaten egg. Set aside.
Chop cold, 4 oz. (1 stick) unsalted butter into pieces then use your hands to mix it into the flour mixture until you’ve got a crumbly texture.
Pour in the pumpkin mixture and stir with a mixing spoon.
Once mixed, gently strain the rum out of your raisins and pour them into your mixing bowl. Gently mix the raisins into the scone dough.
Line a baking sheet with parchment paper. 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 the baking sheet, about 1-2 inches apart.
Brush each scone with a beaten egg.
In a small bowl, mix together 1 tsp. white granulated sugar, ⅛ tsp. cinnamon and ½ tsp. brown sugar and sprinkle liberally on the scones.
Bake for 20 minutes. Allow them to cool on a rack for 10 minutes. Serve with butter and swoon.