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Prep 15min
Total35min
Servings10
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Ingredients
2
cups Gold Medal™ all-purpose flour
1/4
cup sugar
2 1/2
teaspoons baking powder
1
teaspoon pumpkin pie spice
1/2
teaspoon salt
1/3
cup firm butter or margarine
1/3
cup milk
1
cup finely shredded carrots (1 1/2 medium)
1/2
cup golden raisins
1
egg
Spice Glaze
1/2
cup powdered sugar
2
tablespoons milk
1/8
teaspoon pumpkin pie spice or ground cinnamon
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Steps
1
Heat oven to 400°. Mix flour, sugar, baking powder, pumpkin pie spice and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, carrots, raisins and egg until dough
leaves side of bowl and forms a ball.
2
Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet; press slightly.
3
Bake 15 to 18 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Drizzle with Spice Glaze. Serve warm.
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If you don't have pumpkin pie spice on hand, you can make your own by mixing 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves. Make wedge-shaped scones by patting dough into a circle and cutting into wedges before baking.
Method for Spice Glaze: Mix all ingredients until smooth.
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Nutrition Facts
Serving Size:1 Scone
Calories
240
Calories from Fat
70
Total Fat
8g
Saturated Fat
5g
Cholesterol
40mg
Sodium
300mg
Total Carbohydrate
38g
Dietary Fiber
1g
Protein
4g
% Daily Value*:
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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