Last week was my sweet Seestors birthday. She had the day off. She said she was going to go shopping. I told her to get her rump over to my house, “you don’t need to shop! You need to bake.” She’s my baby sister, I like to boss her around. She said she really needed some new jeans. I said, “whatever, when your done being depressed from trying on jeans come bake with me”.
- 2-¾ cups All-purpose Flour
- ? cups Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Allspice
- 10 Tablespoons Cold Butter, Cut Into Cubes
- 1 cup Canned Pumpkin
- 1 whole Egg
- ¾ cups Buttermilk
- ½ cups Chopped Pecans
- ½ cups Chopped Candied Ginger
- ½ cups Cinnamon Chips
- ¼ cups Milk, For Brushing
- ½ cups Raw Sugar, For Sprinkling
1. In a large mixing bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
2. Add cubes of cold butter in to dry ingredients, cut in with a pastry cutter. Cut until mixture is mostly combined and crumbly. It’s OK to have some visible chunks of butter.
3. In a small mixing bowl combine wet ingredients: pumpkin, egg, and buttermilk. Whisk to combine.
4. Make a well in the center of the dry ingredients, pour wet mixture into the well. With a large spatula stir together until everything holds together. Be careful not to over mix.
5. Now fold in pecans, candied ginger, and cinnamon chips.
6. Line two baking sheets with parchment paper, lightly dusted with flour. Split dough in two. Shape and pat each section of dough in to a 6-8 inch circle, each circle should be about 3/4 inch thick. Brush each circle with milk and sprinkle with raw sugar.
7. Using a serrated knife cut each circle into 6 pieces, like a pie. Carefully pull the wedges away from the center to separate them just a little bit.
8. Place the pans in freezer for 30 minutes uncovered. Preheat oven to 425 degrees F.
9. Remove from freezer and place in oven for 20-25 minutes. They should be golden brown and a toothpick inserted in center of scone should come out clean, no wet crumbs. Edges of scone should look baked through not doughy at all.
**10. If you like you can serve scones plain or iced. Maple Glaze Icing= 1 cup powdered sugar, 1/2 teaspoon maple flavoring, 1 tablespoon melted butter, and 2-3 tablespoons milk. Whisk together and pour over partially cooled scones.
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