Pumpkin Scones

2 3/4 cups white whole wheat flour

1/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon ground nutmeg

1/2 cup COLD butter cut into small slices

2 cups cinnamon chips

2/3 cup canned pumpkin

2 large eggs

2 tsp – 2 tbls half and half 

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

 Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.   Stir in chips.

 In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.

 Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.  The moisture content of pumpkin can vary if the dough does not come together when worked with your hands or you see flour that has not been incorporated add 1 tsp half and half until it comes together.

Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it.  Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 6" circle.  The circles should be about 3/4" thick.

 Brush each circle with half and half.

Using a knife or bench knife that you've run under cold water, 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 425°F.

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. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature.