Today I read about a culinary adventure involving a pumpkin scone on this blog. How fortuitous! I have been looking at recipes the last few days, wondering how I will use my leftover pumpkin puree from last week’s baking adventure. Here is the recipe that I adapted. They are pretty healthy as scones go, not too sweet. I have more puree left, so I may continue to experiment.
Pumpkin Raisin Scones
Preheat the oven to 400 degrees F. Lightly oil a cookie sheet. Mix 1 1/2 cups unbleached wheat flour, 1/2 cup whole wheat flour, 2 teaspoons baking powder, 3/4 teaspoon pumpkin pie spice, and 1 tablespoon sugar in a large bowl.