Farm Family Recipes

• 3 c. Unbleached All-purpose Flour
• 1/2 c. Sugar
• 1 tbsp. Baking Powder
• 3/4 tsp. Kosher Salt
• 1 tsp. Cinnamon
• 1/2 tsp. Ginger
• 1/4 tsp. Freshly Grated Nutmeg
• 1/4 tsp. Allspice
• 1 pinch Cloves
• 1 c. Canned Pumpkin
• 2 Eggs
• 1/4 c. Milk
• 1/2 c. Butter, Frozen
• 1 c. Mini Chocolate Chips

Ingredients for the scones listed above. FOR THE GLAZE: 1 lb. Powdered Sugar 1/2 c. Milk 1/2 tsp. Cinnamon Directions Preheat oven to 425ºF. Line a cookie sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, salt, and spices. Set aside. In another bowl, whisk pumpkin, eggs, and milk together. Grate frozen butter on the large holes of a box grater. (I like to do this with a sheet of waxed paper underneath.) Add grated butter to the flour mixture and toss gently. Toss in chocolate chips. Fold in pumpkin mixture until a dough forms. (Don’t overwork the dough here. It’s ok if a little of the flour still shows.) Divide dough in half and dump out on a flour-coated surface. Knead a couple of times if needed, and form each half into a 6-inch circle. Place the circles onto the prepared cookie sheet. Use a bench scraper to divide each circle into 6 triangles. Gently move the triangles out just a bit, so each one has a little bit of space. Bake for 22 minutes, or until done. Remove to a wire rack to cool. Make the glaze. Beat the powdered sugar, milk, and cinnamon together until smooth. Spoon over warm or room temperature scones.