Butterscotch Scones
Lightly pumpkin flavored scones with butterscotch chips and toasted pecans. Great way to use ½ cup of leftover pumpkin.
Servings 6
Cost 5
Ingredients
- 2 cups all-purpose flour or white whole wheat flour** (270 grams)
- 7 tablespoons granulated sugar (84 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 6 tablespoons cold butter (I used salted) (90 grams)
- ½ cup canned pumpkin (120 grams)
- ¾ teaspoon vanilla
- 3 tablespoons milk
- 1 large egg
- ⅓ cup butterscotch chips or use semi-sweet chocolate chips instead
- ⅓ cup chopped toasted pecans
- Powdered sugar for garnish
Instructions
- Preheat oven to 425 degree F (220 C)
- Mix flour, sugar, baking powder, salt, cinnamon and ginger together in mixing bowl or bowl of food processor. Cut in the butter to make a coarse and crumbly mixture. If you are using the food processor, pulse until crumbly.
- Mix the pumpkin, vanilla, milk and egg together in a large bowl and add the crumbly mixture to the pumpkin mixture, followed by the butterscotch chips and nuts. Mix well and shape into a big 9 inch round. (about 1 inch high). Cut that round into 6 triangles and carefully transfer the triangles to a cookie sheet. Space them a few inches apart and bake for 18-20 minutes.
- Sprinkle with powdered sugar before serving.
- Makes 6
- **If you haven’t bought a scale yet, spoon and sweep the flour gently so you don’t use too much.