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Pumpkin Scones:
Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in
the center of the oven. Line a baking sheet with parchment paper.
In a large bowl,
whisk together the flour, sugar, spices, baking powder, baking soda, and
salt. Cut the butter into the flour mixture with a
pastry blender or two
knives. The mixture should look like coarse crumbs. Stir in the chocolate chips.
In a separate
bowl, mix together 1/3 cup (80 ml) buttermilk, the pumpkin puree, and vanilla. Add the
buttermilk mixture to the flour mixture. Mix just until the dough comes
together. Add more buttermilk if needed. Do not over mix.
Transfer to a lightly floured surface and
knead
dough gently four or five times and then pat the dough into a 7 inch (18 cm) circle. Cut the circle in half, then cut each half into 4
pie-shaped wedges (triangles). Place the scones on the baking sheet. Using a
pastry brush, brush the tops of the scones with a little cream or milk. Sprinkle
each scone with raw pumpkin seeds if you like.
Place the baking
sheet inside another baking sheet to prevent the bottoms of the scones from over
browning. 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.
Makes 8 scones.
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