Pumpkin Scones

I love scones. I have to be careful not to make them too often, because I love them so much that I want to hide them from my family so that I can eat them all. These are delicious pumpkin scones, perfect for fall. I can eat pumpkin year round, so I wouldn't have any problem making these year round!

Pumpkin Cinnamon Chip Scones
adapted from King Arthur Flour

2 3/4 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powdder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup cold butter
1 to 2 cups cinnamon chips
2/3 cup canned pumpkin
2 large eggs
coarse white sugar for sprinkling

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 cinnamon chips.

In a separate mixing bowl, whisk together the pumpkin and eggs until smooth. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment and sprinkle lightly with flour. Scrape the dough onto the floured pan and divide it in half. Form each half into a 5 - 6 inch round circle. They should be about 3/4 inch thick. Brush each circle with milk and sprinkle with coarse white sugar or cinnamon sugar if desired.

Slice each circle into 6 wedges. Carefully pull the wedges apart, leaving 1/2 inch spaces between them. Place the scones in the freezer for 30 minutes. While scones are chilling, preheat oven to 425 degrees.

Bake the scones for 22-25 minutes or until they are lightly browned and until a toothpick inserted in the center comes out clean, without any wet crumbs. If you pull one of the scones away from the others, it should look baked through, not wet or doughy.

Serve warm. Wrap any leftovers tightly and store at room temperature.

Makes 12 scones.