I’ve been doing quite a bit of baking lately, and I have to say, it’s been a lot of fun inventing new bread, muffin, and biscuit recipes! This one was a definite winner, I dub them my fat free pumpkin raisin scones.
The flavor is pretty mild with these, especially the pumpkin flavor. They also aren’t sweetened in any way, so I think these end up being best served with jams, nut butters, and fruit on the side. In the end I actually wished that they had slightly more pumpkin flavor, so when I re-make them I may include more pumpkin puree. If you like pumpkin flavor to be subtle though, you can use the listed amount below.
Overall, they make a great tea-time snack though (was I British in another life?). I enjoyed them throughout the day, for breakfast, and for dessert while I had them. My favorite toppings for them was peanut butter, and muscadine jam!
Step 1: Form The Dough
These scones can be made in just 4 simple steps.
Step 1, mix all the dry ingredients together, including the raisins. Then, mix in the pumpkin puree until the mixture starts to crumble. Finally, add your web ingredients (plant milk and lemon juice) and stir until a dough forms. Step 1 for your pumpkin raisin scones is complete!
Step 2: Roll Out The Dough
I… I’m so sorry for the photos I have to provide of this step, lol. I don’t own a rolling pin, so I used a cup!
Clear a wide section or counter top space and lightly dust it with flour. I actually placed some parchment paper over my counter first and then dusted it with flour (to try and minimize the mess). Next, dust a rolling pin or cup (if you’re crafty like me) with a tiny bit of flour and roll out your dough. I rolled until it was flat and about 3/4 an inch thick. Eye-balling it is ok.
Step 3: Cut Scone Shapes
Using my rolling-pin cup, I flipped it upside down and used it to cut circular shapes out of my dough. You may need to re-form and re-roll your dough a few times to get the most out of it all, but I was able to cut out 12 scones for baking.
Step 4: Baked Pumpkin Raisin Scones
Finally, bake them at 425 F for about 10-12 minutes. And that’s it!
I thought that these would rise a bit more than they did, but I was still pretty happy with the cookie-shape they ended up having. They were dense when you bit into them, so they were a pretty filling snack.
I mentioned that my favorite toppings were peanut butter and muscadine jam. Cody and I recently went to Franklin, NC to stay in a cabin for some rest & relaxation. On our way home to Atlanta we passed so many small farmer’s markets, and farmer stands.
I’m such a sucker for those things, and I always have to stop for some fresh produce and goodies! Well, one of the places we stopped at had huge shelves full of homemade jams. I picked out a strawberry jam, and Cody picked out the muscadine one (which we later learned, is a variety of grape!). It was soooo sweet, but so good with these.
Some other great topping ideas for these pumpkin raisin scones are:
- Almond butter
- Chocolate-hazelnut butter
- Raspberry jam
- Apple jam/sauce
- Maple syrup
- Fresh fruit
- Whipped coconut cream/milk
That just about does it for this post. If you do try these pumpkin raisin scones, I hope you’ll let me know what you thought! They’re fat free, sugar free, so great for a healthy snack, breakfast, or dessert. I made a big batch that lasted me all week, and I had fun pairing new and interesting toppings with them each day.
Also, if you have any other thoughts for what you could put on these, I’d love to hear them! Leave a comment below with your best ideas!
Pumpkin Raisin Scones
Ingredients
- 2 cups whole wheat flour
- 1 cup pumpkin puree*
- 1/4 cup raisins
- 1/2 cup + 2 TBS unsweetened soy milk or plant milk of choice
- 1 TBS lemon juice
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp cloves
Instructions
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Preheat oven to 425 F and line a baking sheet with parchment paper
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Mix the dry ingredients together in a large bowl, including the raisins
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Add the pumpkin puree and mix until crumbly (careful not to overmix)
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Add the soy milk and lemon juice. Stir until a dough ball forms, you may need to add a small splash or two of extra soy milk if it seems too dry
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Sprinkle flour over a flat surface and roll your dough ball out on it (I used a cup, a rolling pin would probably work better, ha!). Roll until it is about 3/4 of an inch thick
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Using a glass, press into the dough to cut out circular scone shapes. Place the scones on your lined baking sheet (I got 12 scones out of my dough, you may need to re-form and re-roll your dough once or twice to use it all up)
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Bake for 9-11 minutes or until the tops are lightly browned
Notes
