PUMPKIN RAISIN SCONES

Makes about 36 scones

Soft slightly sweet, and rich in beta-carotene, these scones have consistently been a hit with my kids and their friends. And they’re dense enough to make your group feel they’ve been well fed.

Ingredients:

4 cups flour

4 teaspoons baking powder

1/4 teaspoons baking soda

1/2 teaspoon ground ginger

1/2 teaspoon allspice

4 teaspoons cinnamon

1/2 teaspoon ground cloves

1 teaspoon salt

3/4 cup butter, softened

2 1/4 cups sugar, plus 4 tablespoons for the topping

2 eggs, well beaten 1 can (15 ounces) pumpkin

1 cup pecans, finely chopped 2 cups raisins

Procedure:

1. Heat the oven to 375°. Lightly grease 2 cookie sheets or line with parchment paper.

2. In a large bowl, stir together the flour, baking powder, baking soda, ginger, allspice, 1 teaspoon of the cinnamon, cloves, and salt. Set aside.

3. Using an electric mixer on medium speed, cream the butter until it’s fluffy, then slowly add the 2 1/4 cups of sugar. Once it’s blended in, add the eggs and pumpkin. Now slowly mix in the dry ingredients.

4. Stir in the pecans and raisins by hand, then use a tablespoon to drop the mixture onto the cookie sheet~, leaving 2 inches between each scone. With the back of the spoon, flatten the scones, In a small bowl, stir together the remaining 3 tea¬spoons of cinnamon and 4 tablespoons of sugar and sprinkle that mixture on top.

5. Bake them for 8 to 12 minutes, until golden brown. Let them cool for 5 minutes on the cookie sheets, then use a spatula to move them to a wire rack to cool for 10 more.

6. Serve and enjoy!