Pumpkin Scones

This recipe can make a lot so I like to mix this recipe up the day before and then I use a cookie scoop and make ball-shaped scones that are bites for kids and on the go. I keep a few for eating immediately and then freeze the rest for later.

4 cups flour

2/3 cup brown sugar

4 tsp. fresh grated ginger

1 tsp. ground cinnamon

1/2 tsp. ground allspice

1/2 tsp. ground cloves

1/2 tsp. salt

1/2 tsp. baking soda

2 tsp. baking powder

1 cup cold butter, shredded

2/3 cup white chocolate chips

2/3 cup buttermilk

1 cup puréed pumpkin

2 tsp. pure vanilla extract

1 large egg

1 tablespoon milk,

Sugar, sprinkling

Preheat oven to 400°F and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together dry ingredients. Blend butter into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. Stir in the white chocolate (no substitutes). In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough. Divide into two balls.

Transfer each ball to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1-½ inches thick. Cut this circle in half, and then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make egg wash with egg and milk. Brush the tops of the scones with the egg wash and sprinkle a little sugar on top, if desired.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Yield: 18 scones (or more if using a cookie scoop)