I wouldn’t call it procrastination because I’m in denial about it.
I mean really, what else should you do 3 1/2 days before you are moving across 3 states? You should make pumpkin chocolate chip scones. Why you ask? Because there are two sticks of butter that need to be used in the fridge. Duh.
Seems pretty straightforward to me.
I wanted to make pumpkin scones. I had this great pumpkin puree that I had roasted and frozen a few weeks ago. I had gotten it out of the freezer to make the Pumpkin-Molasses-Ginger Cookies a week or so ago. I used part of it and the rest was in the fridge. When I pulled it out, it had some mold in it…so I pulled out the can of pumpkin puree I had in waiting on the shelf. I also had some cannellini beans left over from a lunch I made (that was NOT worth posting, we called it sludge). I had saved a bunch of recipes a few months ago that used beans in sweet baking recipes, which made me wonder what would happen if I put some in these scones. The color wouldn’t change. Hmmm….one way to find out!
Chocolate Chip Pumpkin Scones
Makes 16 scones
- 4 1/2 cups all purpose flour (I used a mix of white, wheat, brown rice, and almond)
- 1/2 cup backed brown sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamon
- 1 cup cold butter
- 2 eggs (I was out of eggs, so I used flax eggs=1 tbsp ground flax meal + 3 tbsp water per egg)
- 1/2 cup cannellini beans, smashed with a fork
- 1 1/4 cups canned pumpkin
- 3/4 cup milk, divided (I used almond milk)
- 1 cup semi-sweet chocolate chips
1. Preheat the oven to 400°. Find yourself 2 cookie sheets.
2. In a large bowl, combine the first eight ingredients. “Cut” the butter into the dry ingredients with a couple butter knives or a pastry blender. OR cut the butter into small pieces with the butter knives and then use your hands to break them up into smaller pieces so the whole mixture looks like coarse crumbs. I find the hands are the fastest and funnest way to get to the result you want.
4. Dump the dough onto a floured surface and knead it 10 times. Divide the dough in half and shape each one into a disc about 8 inches in diameter. Cut the disc into eight wedge pieces and place on the cookie sheets, leaving 1 inch between the pieces. Brush the pieces with the remaining milk using a pastry brush, or your fingers.
5. Bake for 12-15 minutes or until golden brown. Cool on wire racks for as long as you can before you break one open for a taste. Enjoy with coffee, tea, or anything.
Update: These scones were shared with those who have welcomed us back as a thank you. A recent comment on For the Love of Food – marianhd.com’s facebook page (which you should check out and “like”!) has informed me that my 4-year-old niece has declared these scones “delightful”! And you know kids don’t lie. So you should make them.