Pumpkin Scones

     A quick post in this typically busy holiday season... 

     I made these pumpkin scones from a King Arthur Flour recipe.  They were fabulous!  Love waking up to a treat like this in the morning!  

     ENJOY!

 • • •  Pumpkin Scones  • • •

 + adapted recipe from King Arthur Flour

• 2 3/4 cups unbleached all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup cold, unsalted butter, diced
• 1 cup minced crystallized ginger or chocolate chips, or a combination of the two
• 2/3 cup canned pumpkin
• 2 large eggs
• turbinado sugar, for topping

1.  In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and spices.   Work in the butter just until the mixture is unevenly crumbly (This can also be done in a food processor.  If using a food processor, combine the dry ingredients, then add butter and pulse until the size of large peas).
2.  Stir in the ginger and/or chocolate chips.  (Transfer flour/butter mixture from food processor to a large bowl, if using, and stir in ginger and/or chocolate chips.)
3.  In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.
4.  Add the pumpkin/eggs to the dry ingredients and stir until all is moistened and holds together.
5.  Line a baking sheet with parchment.  Dust a little flour on top of parchment.
6.  Scrape the dough onto the floured parchment and divide it in half.  Round each half into a disk about 3/4-inch thick.
7.  Brush each circle with milk and sprinkle with the turbinado sugar.
8.  Using a knife that you've run under cold water, slice each circle into 6 wedges.
9.  Carefully separate the wedges so there is about a 1/2-inch space between them.
10.  Place the pan of scones in the freezer for at least 30 minutes.  This will help give the scones a high rise.  (I will freeze the scones, then place in a zip-lock bag, and pull from the freezer in the mornings to bake a few, or quite a few!)
11.  Preheat overn to 425˚F.  Bake the scones for 22 to 25 minutes, or until they are golden brown.  Be sure to leave at least 1/2-inch between the scones when baking.  You don't want them to touch each other.