Perfect scones for pumpkin spice season

Happy pumpkin spice season! And what better way to celebrate than a little something to go with those lattes and other spicy fall beverages?

These moist and flavorful pumpkin scones feature the season’s favorite spice mix. A blend of cinnamon, nutmeg, allspice, ginger and cloves, pumpkin pie spice doesn’t actually contain pumpkin, but its distinctive ingredients may be the best compliment to anything made with hard winter squash – including these little baked treats.

With butter and egg, scones are basically elevated biscuits. Treat the dough gently; too much kneading makes scones tough. Chilling before baking helps scones rise and improves texture. The result is soft with a fine crumb and just the right amount of pumpkin spice.

Spiced pumpkin scones

Makes 6 scones

1-1/2 cups all-purpose flour

2 teaspoons baking powder

¼ cup plus 2 tablespoons sugar, divided

½ teaspoon salt

1 teaspoon pumpkin pie spice

4 tablespoons cold unsalted butter

¼ cup raisins

½ cup pureed pumpkin

1 egg, lightly beaten

Flour for kneading

In a large bowl, sift together flour, baking powder, ¼ cup sugar, salt and pumpkin pie spice.

With a pastry blender or two knives, cut butter into flour mixture. Stir in raisins.

Combine pumpkin puree and beaten egg; gently stir into flour mixture to make a sticky dough.

Turn dough out on floured parchment paper. With floured hands, gently knead dough six or seven times; don’t overwork dough.

Gently pat dough into a round shape about 1 inch thick. With a sharp, floured knife, cut the round of dough into 6 wedges. Dust each wedge with remaining sugar.

Transfer wedges to a parchment paper-lined baking sheet. Chill the wedges in the refrigerator for 30 minutes.

While the dough is chilling, preheat oven to 425 degrees F.

After chilling, bake scones at 425 degrees for 20 minutes or until golden. Remove from baking sheet and let cool.

Serve warm or at room temperature. Store in an air-tight container.