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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is from my dear friend Laura. My kids ask me to make these all the time. I do make them in a scone pan, and I am not used to free forming them although I know you can. They are moist and delicious Ingredients:
2 cups flour |
1/3 cup brown sugar |
1/2 teaspoon ginger |
1/2 teaspoon cinnamon |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup unsalted butter (cold and sliced) |
1/3 cup white chocolate chips or 1/3 cup cinnamon baking chips |
1/4 cup pecans (toasted and chopped) |
1/3 cup buttermilk |
1/2 cup pumpkin puree (canned) |
1 teaspoon vanilla |
Directions:
1. Place all dry ingredients into a food processor and incorporate with the cold butter and the wet ingredients.
2. Mix in the chocolate or the cinnamon chips and the pecans by hand.
3. Place into a divided scone pan and bake 400 for 20 minutes.
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