The Sensitive Kitchen

Saturday, October 23, 2010

Pumpkin-Crystallized Ginger Drop Scones

I intended to make pumpkin muffins this morning, but decided scones sounded better. Of course these had to have chocolate chips in them too since I'm making them for kids (as well as chocoholics). I used mini chips and chopped my ginger into bits roughly the same size. The subtle heat of the ginger bits complemented the smooth creaminess of the chocolate beautifully - so much so, in fact, that we ended up in the Land of No Leftover Scones. Recipe adapted from the King Arthur Flour blog.

2 3/4 c white whole wheat flour
1/3 c Sucanat
1 Tbsp aluminum-free baking powder
3/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1/2 stick cold butter, cut into smallish cubes
1/2 c finely chopped crystallized ginger
1/2 c miniature chocolate chips
1 15-oz can pumpkin
2 eggs
coarse sugar or cinnamon-sugar blend

Mix all dry ingredients in a bowl. Work in butter with a pastry cutter (or in a food processor) just until mixture is unevenly crumbly (some larger chunks of butter may remain unincorporated). Stir in ginger and chocolate.

In a separate bowl, whisk together eggs and pumpkin. Pour atop dry ingredients; stir to combine.

Scoop in 1/4-cup dollops onto a Silpat-lined baking sheet, leaving plenty of room between scoops to allow for rise. Sprinkle tops with coarse sugar. If time allows, place baking sheet in the freezer for 20 to 30 minutes to firm butter and create a higher rise. Bake at 425 for 18-20 minutes or until puffed and golden.

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