This is a left over kind of recipe. Let me explain...
This recipe only calls for 3/4 cup of solid packed pumpkin. But the smallest amount you can buy is 15oz, which is more like 1 3/4 cups of pumpkin puree. So this is the recipe I make with the left over pumpkin from another recipe I like to make. Pumpkin Apple Coffee Cake.
The original recipe does not call for chocolate chips, which really is a crime. So, I added them just to stay out of trouble.
I like to eat these slightly warm, covered in a layer of butter and topped with peanut butter.
Pumpkin Chocolate Chip Scones
From Best Ever Cookies by Nestle
2 1/2 cups all purpose flour
1/4 cup packed brown sugar
1 T. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 cup shortening
3/4 cup Solid packed pumpkin
1/2 cup milk
1/2 cup chocolate chips (this was not in the original recipe - clearly an oversight)
COMBINE flour, brown sugar, baking powder, cinnamon, salt and cloves in a large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add chocolate chips to flour mixture, stir to combine. Combine pumpkin and milk in small bowl
Add to flour mixture; mix until dough forms.
KNEAD dough gently on floured surface 10 to 12 times. Pat half of dough into one 7-inch circle, cut into 6 to 8 wedges. Repeat with remaining dough. Place wedges 2 inches apart on ungreased baking sheet. (I use parchment paper)
BAKE in preheated 450 degree F oven for 12-14 minutes or until light golden in color. Remove scones to wire rack to cool. Makes 12-16 scones.
Not bad for left-overs.