Pumpkin Scones

To use up the pumpkin syrup from the crêpes the other day, I made pumpkin scones and used the syrup as icing. This was my first use of this recipe and it didn't include a size for how to scoop the dough onto the cookie sheet, as a consequence, my scone bottoms burned and my top didn't quite cook all the way through because I made them too big. I made them "scone size" forgetting they would rise in the oven.

The syrup did not exactly harden as much as I expected. I thought with the butter it would take on a more solid quality.

I got the recipe from
http://wholesomefeasts.blogspot.com/2008/05/pumpkin-raisin-scones.html

4 C flour
4 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. allspice
4 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. salt
3/4 C butter, softened
2 1/4 C sugar, plus 4T for the topping
2 eggs, well beaten
1 15 oz. can pumpkin
2 C raisins
Heat the oven to 375 degree F. line 2 baking pans with Silpat liners. In a large bowl, stir together the flour, baking powder, baking soda, ginger, allspice, 1 tsp. of the cinnamon, cloves and salt. Set aside. In a mixer, cream the butter until it is fluffy and then add the sugar. Once the sugar is blended in , add the eggs and pumpkin. Now slowly mix in the dry ingredients. Stir in the raisins. With 2 spoons drop the mixture onto the two baking sheets. With the back of the spoon flatten the scones. In a small bowl, stir together the remaining 3 tsp. of cinnamon and 4T of sugar and sprinkle on top of each. Be sure to leave at least 2" between each scone. Bake for 8-12 minutes, until golden brown. Let cool for 5 minutes then remove to cooling racks. Makes 36.

I modified it in the following ways:
Instead of 2 cups raisins, I used 1.5 cups raisins and 3/4 cups oats. (I ran out of raisins.)
I didn't have enough butter so I used 1/2 cup butter and less than 1/4 cup canola oil.
I used parchment paper, but honestly I have no idea what Silpat liners are.
I reduced the sugar to 1 cup because 2+ seemed like a lot.
And for a topping I didn't mix sugar and cinnamon, I just used a sprinkle of dark brown sugar.