Pumpkin Scones with White Chocolate Chunks and Candied Ginger

Chock full of white chocolate and gandied ginger, you won’t miss all that high calorie frosting the other guys use.

2 cups all purpose flour

4 tbsp. sugar

1 tbsp. baking powder

½ tsp salt

½ tsp. ground cinnamon

½ tsp. ground nutmeg

¼ tsp. ground cloves

¼ tsp. ground ginger

¼ tsp. ground allspice

5 tbsp. cold butter

½ cup cold canned pumpkin (see note below)

1/3 cup heavy or whipping cream

2 ½ oz. coarsely chopped good quality white chocolate

4 pieces of candied ginger, cut with kitchen scissors into tiny pieces

Ready for the oven !

(Do not buy pumpkin pie filling; you want pure plain old pumpkin.  I put the can of pumpkin puree in the fridge prior to making these)  One can makes 3 batches, so after making the first batch, freeze the remaining pumpkin in ½ cup measures in little containers in your freezer, when you want to make some, thaw over night in the fridge.  If using your frozen pumpkin, let sit in a sieve and press lightly down with a spoon to drain any excess water while you start your scones)

Preheat oven to 425°

On a piece of wax paper chop your white chocolate, add ginger and set aside.

In your food processor, combine all your dry ingredients, pulse once to combine.  Add cold butter and pulse, just till mixture is crumbly with some bigger pieces of butter remaining…like small peas.  Add cold pumpkin and whipping cream, pulse until combined and it starts to hold together, but not quite.  Remove from the food processor on a floured surface.  Gather up all the dough and press together, scatter the chocolate and ginger and press in and form into a large disc, trying not to handle the dough too much.  Disc should be approximately 8-9 inches in diameter and about 1.5 inches thick.  Cut into 8 wedges. Keep it in the circle, brush with a little cream and sprinkle with coarse turbinado sugar (sugar in the raw or similar).  Lift the wedges with a lifter or large blade of a knife onto a parchment lined cookie sheet,  leaving a couple of inches between each scone.  Bake a 425° for 14 minutes  or until golden and the sides look dry.  Let cool on a wire rack.

Enjoy !

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