pumpkin and raisin scones
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pumpkin and raisin scones
  • 3 cups (450g) plain (all-purpose) flour
  • 3½ teaspoons baking powder
  • ¼ cup (55g) caster (superfine) sugar
  • ⅓ cup (80ml) pouring (single) cream
  • ⅓ cup (80ml) milk
  • 1 cup cooked pumpkin puree
  • ⅓ cup (50g) raisins
  • milk, extra, for brushing