Friday, October 28, 2011

Pumpkin Chocolate Chip Scones

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.

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