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Pumpkin-Currant Scones




Source of Recipe


Source: Midwest Living


List of Ingredients




2-1/2 cups all-purpose flour
3/4 cups packed brown sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup cold unsalted butter, cut into pieces (no substitutes)
2 eggs
3/4 cup canned pumpkin
1/2 cup dried currants or snipped raisins
1/2 cup buttermilk
1/2 teaspoon vanilla
1 beaten egg white
1 tablespoon water
Granulated sugar




Recipe



1. In a large mixing bowl, combine flour, brown sugar, ginger, cinnamon, baking powder, salt, soda, nutmeg, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
2. In a medium mixing bowl, combine eggs, pumpkin, currants, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until combined. Do not overmix.
3. Drop dough in 1/4 cup portions 2 inches apart on ungreased baking sheets. In a small bowl, combine beaten egg white and water. Lightly brush egg white mixture over the scones and sprinkle with granulated sugar. Bake in a 400 degree F oven for 12 to 14 minutes or until lightly browned. Remove scones from baking sheet; serve warm. To reheat, wrap scones in foil, heat in a 400 degree F oven for 5 to 8 minutes. Makes 20 scones.