These pumpkin scones are tasty for breakfast or an afternoon snack – in the Fall or anytime!
2 cups flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1 1/4 teaspoon baking powder
1/4 teaspoon soda
1/4 teaspoon salt
6 Tablespoons butter (chilled and cut into small pieces)
1/3 can pumpkin
1/3 cup buttermilk
6 oz. white chocolate chips
Preheat oven to 400.
Mix first eight ingredients together. Cut in butter using pastry blender or 2 forks until mixture is crumbly.
Add in buttermilk and pumpkin and mix until just combined. Add white chocolate chips.
Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat dough to approximately 1 inch thick. Cut out 6 –12 rounds using biscuit cutter or cut into whatever shapes you desire. Place on greased baking sheet. Brush tops with egg.
Bake for 15 minutes or until browned and risen.