Pumpkin Scones

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

1 egg


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.