For most of my life, I couldn’t stand walnuts. Then, I started to accept them if they were crushed up in bread. Just recently I tried dark-chocolate covered walnuts and I do like those (shocker, I know!). Now I’m about to rant and rave about some Pumpkin Raisin Walnut Scones. (I still can’t say I like walnuts by themselves though…)
Some members of my family aren’t quite as addicted to chocolate as I am and would prefer not to have it in the morning, so I got a request for the Pumpkin Chocolate Chip Scones I recently made, but with walnuts and raisins instead of chocolate chips. I have to say, as skeptical as I was about the idea that I might like these scones, they were pretty darn good. Right out of the oven, the family (myself included) easily devoured one scone before it could cool down.
The base recipe for these scones is one of my favorite, producing a tall, light scone with a beautiful texture and just the right amount of pumpkin taste. The walnuts and raisins nicely complimented each other and the pumpkin. So without further ado, for all of the “nutty” fans out there, these scones are for you.
Pumpkin Raisin Walnut Scones
adapted from Jo Cooks
(makes 8 large scones)
2 3/4 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/2 frozen butter (1 stick)
1 cup walnuts, crushed
1 cup raisins
2/3 cup canned pumpkin
Oven Temperature: 425 F
1. Lightly whisk together the flour, sugar, baking powder, salt, cinnamon, pumpkin pie spice, and allspice in a larger bowl. You can also pulse these ingredients together in a food processor until just mixed.
2. Cut the butter into small chunks, and then cut it into the dry ingredients using a pastry knife until only small pieces of butter remain. If using a food processor, pulse the small chunks of butter into the dry ingredients.
3. Add the walnuts and raisins to the mixture, stirring by hand until just blended.
4. In a separate bowl, beat the canned pumpkin and eggs well. Add to the dough and mix until just combined (using your hands to knead the ingredients together is the easiest way).
5. Place the dough onto a sheet of parchment paper, and flatten it into a round, 3/4″ thick. Cut into eight triangles and lay the individual scones on a lined baking sheet. Place the baking sheet into the freezer for thirty minutes. This step is important to make sure that your scones rise well.
6. About ten minutes before the scones are ready, preheat your oven to 425 degrees. Bake the scones in the preheated oven for 20-25 minutes, until a toothpick inserted into the center of one scone comes out clean