These spiced scones are the perfect accompaniment to an afternoon tea or hot cup of coffee. We like them with brunch or even, with some cheese, as a quick breakfast.
Makes 18 scones
- 3 cups flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 2 Tbsp Pumpkin Pie Spice, ground
- ¾ cup sugar
- ¾ cup cold butter, cubed
- ½ cup pumpkin seeds
- ½ cup raisins
- 1¼ cup buttermilk
- ¼ cup melted butter
Preheat oven to 450 °F.
In a food processor, pulse flour, baking powder, baking soda, salt, spices, and sugar together until evenly mixed.
Add butter to dry mix and combine in several pulses until the butter is formed into small, pea-shaped pieces.
Transfer the mix to a large bowl.
Add pumpkin seeds and raisins. Stir.
Add buttermilk and incorporate very gently, just enough to let the flour.
Roll the dough on a floured work surface to a rectangle about 4 cm thick.
Using a knife or cookie cutter, cut into pieces and transfer to a baking tray.
Brush each scone with melted butter and bake for 13 to 15 minutes, until the scones are a deep golden brown on top.