Thursday, September 9, 2010
I altered a couple of recipes to come up with these, and my family loved them. Though they are called "scones" they aren't quite the correct texture for scones; they are more moist, like a scone-shaped muffin.
2 cups unbleached flour
2 cups whole wheat flour
4 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon ginger
1/2 teaspoon allspice
3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup brown sugar, packed
1/2 cup cold butter
2 eggs, beaten
1 can (15 ounce) pumpkin
2 cups semisweet chocolate chips
1/4 cup butter, softened
3/4 cup powdered sugar
1/2 ounce cream cheese
1 tablespoon whipping cream
1/2 teaspoon vanilla extract
1. Preheat oven to 375 degrees. Lightly grease two baking sheets.
2. In a large bowl. mix together flours, baking powder, baking soda, ginger, allspice, cinnamon, cloves, salt, and brown sugar.
3. Cut butter into flour mixture with a pastry blender. (I cut it up into pieces before adding it to make cutting it into the flour mixture easier.)
4. Mix beaten eggs and pumpkin in another bowl.
5. Add pumpkin mixture and chocolate chips to flour mixture. Mix until combined.
6. Turn mixture out onto a floured surface and flatten into a circle a bit larger than a large plate. Cut into 8-12 pie shaped pieces and transfer to baking sheets. It will be sticky and a bit difficult to work with but should be fine if you use a floured utensil to pick the pieces up with.
7. Bake 12-14 minutes until done. Check with a knife; it should come out clean.
8. Meanwhile, beat frosting ingredients until fluffy.
9. When scones are done, spread tops with frosting. The warmth will help the frosting spread. You don't need a lot for each one, just a heavy glaze. The frosting recipe makes enough for 12 scones.
These work just as well putting them in muffin tins. Grease and flour (or use Pam for baking) and the pop right out. Makes 24 muffins.