Pumpkin Scones with Cinnamon Chips

Pumpkin Spice Scones with Cinnamon Chips

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/4 tsp ginger

6 T. cold, unsalted butter

1/2 cup cinnamon chips

1/3 cup pumpkin puree

1/3 cup heavy cream

6 T. brown sugar

1 tsp. vanilla

1 egg

Mix dry ingredients together, then cut in butter until resembles coarse crumbs.

Mix in cinnamon chips.

Whip together wet ingredients. Pour into a well in center of dry ingredients and stir gently together with fork just until moistened. Gently knead several times on floured surface until dough forms. Shape into circle about 1/2 in. thick. Either cut small triangles, or circular biscuit shapes. Place on ungreased baking sheet. Brush with milk and sprinkle with sugar. Bake in 425 degree oven for about 15-20 min, checking for lightly browned tops.

One of my favorite breakfast treats is a good scone. I would be pleased with almost any variation, but one that is a favorite around this house and especially during these cooler months is cinnamon chip scones. Because of a superfluous amount of pumpkin puree hanging out in my kitchen after a big happy pumpkin found it's way home with me the other day, I decided to add pumpkin to the equation. The result is not an overly dry scone (which some may prefer), but it sure is delicious. I would recommend doubling the recipe and freezing some, or eating them all at once. My only regret this time? Not making them into the pretty triangles I love. I was going for smaller since they were partly for a brunch treat. But in the end, a scone is a scone is a scone as it melts in my happy little mouth.

Happy Autumn!