Pumpkin Scones with Cinnamon Chips and Crystallized Ginger

You didn't honestly think that pumpkin mania would come and go without a new pumpkin scone recipe, did you? :) These are great "grown-up" scones. The crystallized ginger adds a bit more heat than ground ginger and I loved that addition. While the kids ate these, they started to pick around the ginger bits. The best part of this recipe is that you can increase or decrease the the ginger or cinnamon chips to your liking.

Enjoy!

Pumpkin Scones with Cinnamon Chips and Crystallized Ginger

Recipe from King Arthur Flour

2 3/4 cups All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
3/4 cup cinnamon chips

1/4 cup crystallized ginger, chopped

2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter just until the mixture is crumbly. Stir in chips and ginger.

In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg to the dry ingredients and stir until moistened.

Line a baking sheet with parchment. Scrape the dough onto the parchment and divide it in half. Round each half into a 6" circle. The circles should be about 3/4” thick.

Brush each circle with milk, and sprinkle with coarse sugar or cinnamon sugar, if desired. Slice each circle into 6 wedges.

Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2” space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425F.

Bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.