Pumpkin Scones with Rum Raisins
These pumpkin scones with cinnamon sugar and rum-soaked raisins are the most perfect, crispy Autumn morning pastry!
Servings: 20 scones
Calories: 175kcal
Equipment
- saucepan
- marge mixing bowl
- measuring cup
- cutting board
- baking sheet
- parchment paper
- pastry brush
- small mixing bowl
- mesh strainer
Ingredients
- 1 cup raisins
- ½ cup dark rum
- 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
- 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 the heat and leave the raisins in the saucepan until step 5.
- 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.
- 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.
- 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. Make sure to leave a few small bits of butter unmixed. That’s how you get some tasty nooks and crannies in your scones.
- Pour in the pumpkin mixture and stir with a mixing spoon. Once mixed, gently strain the rum out of your raisins (make sure to save it for a tasty sip!) 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 (break up the brown sugar as best you can) 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.
Notes
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.
You can substitute rum with water if you want to make them non-alcoholic.
To reheat, toast pumpkin scones at 350 F. (175 C.) for 5-7 minutes.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Nutrition
Serving: 1scone | Calories: 175kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 101mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1865IU | Vitamin C: 0.9mg | Calcium: 52mg | Iron: 1.4mg