"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lori's Pumpkin Scones Recipe

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This recipe for Lori's Pumpkin Scones, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Dilio
Added: Thursday, November 9, 2006


1/2 cup canned pumpkin
2 cups flour
1/3 cup brown sugar
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cold butter, cut in pieces
1/3 cup buttermilk
1/3 cup white chocolate chunks (optional-but worth the expense!)
1/4 cup toasted pecans (optional-but worth the effort!)
1 tsp. vanilla extract
2 tbsp. milk or cream

Blend together flour, sugar, spices, baking powder, baking soda, and salt. Add butter in small pieces and blend with a fork or pastry cutter until mixture has coarse crumbs. Stir in chopped white chocolate and pecans. In a separate bowl mix buttermilk, pumpkin, vanilla, and cream together. Add pumpkin mixture to the flour mixture and blend just until dough comes together. It's ok if the dough looks uneven and a little crumbly-don't over mix or the scones will be tough. On a floured surface pat the dough in to a circle about 7 or 8 inches in diameter. Cut in to pie shaped wedges. Place on a baking sheet and bake in a 400 oven for 15-20 minutes or until edges start to brown. I sprinkle mine with coarse crystal sparkling sugar just before baking, but you could add a simple powdered sugar glaze after baking if you prefer. They are also good just plain.

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