Scones always make a great breakfast! I haven't baked with pumpkin for a long time so it was nice to grab a can of it out of the pantry and whip these up for breakfast this morning.
The recipe calls for white chocolate chips. Those of you who know me personally, know I'm not a fan of white chocolate. Milk chocolate or semi-sweet chocolate chips work just as well in this recipe.
Source: Sweet Luvin' In The Kitchen
2 c. flour, white or whole wheat
1/3 c. brown sugar
1/2 t. ground ginger
1/2 t. ground nutmeg
1 t. cinnamon
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 c. cold unsalted butter, cut into pieces
1/3 c. white chocolate chips (optional)
1/3 c. buttermilk
1/2 c. pumpkin puree
1 t. vanilla extract
For the egg wash:
1 T. milk or cream
Preheat the oven to 375° and place a rack in the middle of the oven.
In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin 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.
Transfer 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. Cut the circle into 8 equal triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash. Bake for 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
Makes 8 scones.