This white chocolate pumpkin scone recipe has the great flavor of pumpkin with pockets of white chocolate to accent the taste.
Yield: 16 small scones
Ingredients
1 cup whole wheat flower
1 cup all purpose flour
1/3 cup light or dark brown sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup chopped white chocolate
1/3 cup buttermilk (or sour milk)
1/2 cup fresh or canned pure pumpkin
1 teaspoon pure vanilla extract
1/3 cup light or dark brown sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup chopped white chocolate
1/3 cup buttermilk (or sour milk)
1/2 cup fresh or canned pure pumpkin
1 teaspoon pure vanilla extract
3 tablespoon milk or cream
Sugar crystals or Turbinado sugar for sprinkling the tops of the scones
Step 1: Preheat oven to 400 degrees F. and place rack in middle of oven. Line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flours, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Step 3: Stir in the chopped white chocolate.
Step 4: In a medium bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Step 5:Transfer to a lightly floured surface and knead dough gently four or five times and divide dough in half. Pat the dough into a two circles about 6 inches round and about 1 1/2 inches thick. Cut circles into 8 pie-shaped wedges (triangles).
Step 6:Place the scones on prepared baking sheet. Brush the tops of the scones with the milk and sprinkle a little sugar.
Step 7:Bake for 12-15 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
Step 2: In a large bowl, whisk together the flours, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Step 3: Stir in the chopped white chocolate.
Step 4: In a medium bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Step 5:Transfer to a lightly floured surface and knead dough gently four or five times and divide dough in half. Pat the dough into a two circles about 6 inches round and about 1 1/2 inches thick. Cut circles into 8 pie-shaped wedges (triangles).
Step 6:Place the scones on prepared baking sheet. Brush the tops of the scones with the milk and sprinkle a little sugar.
Step 7:Bake for 12-15 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
