Michelle’s Pumpkin Pecan White Chocolate Scones

Also made these in New York with friends in college! This recipe is originally from kicked-up-cookie-recipes.com. 

Makes 8 Scones

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Ingredients

• 1/3 cup chopped white chocolate, or white chocolate chips

• ¼ cup chopped and toasted pecans

• 1/3 cup buttermilk

• ½ cup fresh or canned pureed pumpkin

• 1 teaspoon pure vanilla extract

• 1 egg

• Turbinado sugar

• 2 cups all-purpose flour

• 1/3 cup brown sugar

• ½ teaspoon ground ginger

• ½ teaspoon ground cinnamon

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup cold unsalted butter, cut into small pieces

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1. Preheat oven to 400º F. Line a baking sheet with parchment paper or grease lightly with butter.

2. In a large bowl, whisk together flour, sugar, spices, baking powder, baking soda, and salt. Blend the cut up butter pieces into the mixture with a pastry blender or two knives. The mixture should look like course crumbs.

3. Stir in white chocolate and pecans.

4. In a medium bowl, mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix until the dough just comes together; do not over mix.

5. Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 1 to 1 ½ inches thick. Cut into 8 wedges.

6. Place scones on prepared baking sheet. Brush the tops of the scones with egg wash and sprinkle a little Turbinado sugar on top if desired.

7. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.