Pumpkin and orange scone

Yields 8 scones (Easy to veganise)

 

1/2 cup canned pumpkin (or fresh)

2 cups all purpose flour

2 Tbsp butter, at room T°

4 Tbsp sugar

1 egg

1.5 cc baking powder

1 pinch salt

1/3 cup raisins

2 tsbp orange peel (or orange extract)

 

Beat egg with sugar and add sugar and pumpkin.

Sift flour, baking powder and salt and add to the wet ingredients. Add raisins and orange peel. Be careful not to overmix.

Roll the dough into a circular shape (1/2" thick) and refrigerate during one hour.

Preheat the oven, cut the dough in 8 and bake at 375° during 30 minutes.

Done