saturday scones: pumpkin round 2

this marks the first time i've tried the same thing twice in a row. i've been in such a fall mood with the seasonable cool weather {though monday rolled in much warmer} and nothing quite says fall like pie spices. that's why i had to give pumpkin one more go.

fear not, they're still different.

sunday, october 30th: Pumpkin Pecan Scones

yield: 8 scones

generous 1/2 cup pumpkin puree

1 egg

2 Tablespoons molasses

1/2 teaspoon vanilla

2 cups flour

5 Tablespoons brown sugar

3/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 Tablespoon cinnamon

1 generous Tablespoon fresh ginger, grated

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/8 teaspoon nutmeg 

6 Tablespoons unsalted butter, cubed and chilled

1 cup pecans, toasted and coarsely chopped

1/2 cup white chocolate chips.

In a liquid measuring cup, whisk together the pumpkin puree, egg, molasses and vanilla. Chill until ready to use.

In the bowl of a food processor, add the flour, sugar, salt, baking powder, baking soda, cinnamon, fresh and ground ginger, allspice, nutmeg and a small handful white chocolate chips. Pulse to well combine. The mixture should be very fragrant. Add the butter. Pulse to form a coarse meal with pieces of butter no larger than pea-sized. Transfer mixture to the mixing bowl. Add the pecans and remaining white chocolate chips. Toss to evenly distribute. 

Slowly stream the pumpkin mixture into the dough base, mixing gently until the dough just holds together. Turn out onto a work surface or sheet of plastic wrap. Knead gently to pull in any crumbs. If prepping in advance, wrap with plastic wrap and refrigerate until ready to use.

When ready to bake, preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.

Pat or roll dough into a large disc, about 3/4-inch thick. Fold in half or thirds and pat out to 3/4-inch thickness. Fold in half or thirds one more time. Pat into a disc about 1-inch thick. Cut into 8 wedges. Brush tops with egg wash. Sprinkle with cinnamon sugar. Arrange on baking sheet.

Bake 18-22 minutes or until golden, turning halfway through.

note: i love love love cinnamon...this time it seemed a bit much. maybe go with 2 teaspoons instead.

as always, enjoy!