Another catch-up post. I've made these twice now - the first time a few weeks ago and most recently on Saturday morning. This recipe is another delicious sampling of the recipes found on Two Peas and Their Pod. These scones are absolutely delicious -super moist and flavorful with just the perfect extra sweetness from the white chocolate chips! They are very easy to make, too, and come together very quickly. Carson and I love them. Kevin would if he'd try them (and get over his dislike for pumpkin). I have never made the glaze to go with them since I think they're just perfect without it, but I'm sure they get even better when you add the glaze. For me, though, I'd rather save the extra calories and sugar, I think.
Pumpkin White Chocolate Scones
2 cups all purpose flour
1/3 cup) light brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 ½ teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup white chocolate chips
1/2 cup buttermilk
1/2 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1 tablespoon cream
Turbinado sugar for sprinkling the tops of the scones
1c. powdered sugar
Sprinkle of nutmeg
Add as much milk until desired consistency. Drizzle or spread over scones.
Preheat oven to 400 degrees F and place rack in middle of oven. Line a baking sheet with parchment paper or Silpat.
In a large bowl, whisk together the flour, 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. I use my hands! The mixture should look like coarse crumbs. Stir in the white chocolate.
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.
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 (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the cream and sprinkle a little Turbinado sugar on top.
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 and drizzle scones with the glaze.