Hi all! How have you all been for the past two weeks? I can’t believe it’s been that long since I posted a recipe… my days are busy busy busy! Since the last time we chatted, I had the privilege of officially becoming a U.S. Citizen! Woot woot! It was long time coming but I finally stopped procrastinating and got it done! While I will never forget my roots to my beloved country Mexico, in my heart I feel like I’ve been an “American” for a long time! The only thing that will be different for me now is the opportunity to vote … and run for office if I choose to. Fortunately I don’t have any political ambitions so don’t you worry, you won’t see any posts requesting votes any time soon 😉
On another note, last Saturday I photographed a beautiful intimate wedding that just melted my heart! I don’t usually do weddings but I made an exception this time since it’s an old client of mine that I just adore! Could this be my lift on the “no weddings” ban? 😀
I have a confession to make, while making this wonderful recipe I forgot to add the baking powder! As I started cutting the wedges I realized the dumb thing I just did. So I added the baking powder after and remixed the mix! I put it in the oven and prayed a little bit that it would work…I think it did since they came out great! Have you done anything dumb like this?
Recipe adapted from Relish
- 2 3/4 cups Unbleached All-Purpose Flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup cold butter, cut into small squares
- 1 cup chocolate chips
- 2/3 cup canned pumpkin
- 2 large eggs
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
- With clean hands, cut in butter just until the mixture is thoroughly incorporated and has the consistency of breadcrumbs.
- In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
- Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
- Fold in the chocolate chips using a wooden spoon.
- Form the dough into two balls. Pat out dough onto a lightly floured surface and form into a 3/4-inch thick circle.
- Using a large knife, cut the circles into 6 even wedges. If the dough is too sticky, run the knife under water to make the cutting a little less sticky.
- Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2-inch space between them, at their outer edges.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425F.
- Bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean.
- Place on wire rack to cool or eat warm.
- Store in an airtight container