Pumpkin Scones

01Method

1. 1

   Heat the oven to 425°F (220°C) and lightly dust a baking sheet with flour.

2. 2

   In a large bowl, beat the butter together with the brown sugar until light and creamy. Incorporate the beaten egg, then fold in the mashed pumpkin.

3. 3

   In a separate bowl, whisk together the flour, baking powder, and salt. Stir this dry mixture into the pumpkin mixture until a dough forms.

4. 4

   Transfer the dough to a floured surface and knead for 4 to 5 minutes until smooth and satiny. If the dough feels too stiff, work in a little milk. Fold in the golden raisins, then shape the dough into an 8-inch round roughly ½ inch thick.

5. 5

   Cut the round into 8 equal wedges using a serrated knife. Arrange them on the prepared baking sheet with at least ½ inch of space between each piece.

6. 6

   Bake for 10 to 15 minutes until the tops are lightly browned and have a crisp crust. Move to a wire rack and allow to cool for 20 minutes before serving.