6 tablespoons margarine
1 cup sugar
1 egg, beaten
1 tablespoon milk
2 cups mashed pumpkin (15 oz. can)
3 cups all-purpose flour
4 teaspoons Clabber Girl Baking Powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup raisins
1 egg white, slightly beaten (reserve)
Cream margarine and sugar: add beaten egg, milk, and mashed pumpkin; set aside. In a separate bowl, sift together flour, Clabber Girl Baking Powder, cinnamon, and salt. Add to creamed mixture and stir just until moistened. Stir in raisins. Place dough on floured board and knead 5 or 6 times. Roll to 1/2-inch thickness. With sharp knife, cut into 4-inch triangles.
Place on greased cookie sheet. Brush tops with beaten egg white and bake at 425 degrees F for 20 minutes or until edges are lightly browned. Makes 12 scones.
From The Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”