Pumpkin Gingersnap Scones
Author: 
 
Ingredients
  • 1 stick of unsalted butter frozen whole
  • ½ cup cinnamon chips
  • ½ ginger snap cookies, crumbled
  • ¾ cup whole milk
  • ½ cup pumpkin puree
  • 1 tsp ground cinnamon
  • 1tsp ground ginger
  • 2 ¼ cups all purpose flour plus more for dusting
  • ½ cup maple sugar** (Brown sugar will work well too)
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp salt
  • ¼ cup turbinado sugar for sprinkling
  • 2 tbs of unsalted butter melted
Instructions
  1. Adjust your oven rack to the center and preheat to 425 degrees. While preheating, take your stick of frozen butter and grate through the large holes of a box grater. A food processer works great for this…if you have one. Once the butter is grated place in a bowl and back in the freezer when ready to use. Toss together the cinnamon chips and crumbled ginger snap cookies. Place mixture in the freezer.
  2. Next, you will combine in a medium bowl the milk as well as the pumpkin puree. Once it is combined place bowl in the refrigerator until ready to use. In another medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, ginger and maple sugar.
  3. Add your butter to the dry ingredients. Toss with your hands until the butter is thoroughly covered. Next, add your pumpkin puree mixture to the dry mix. Using a spatula fold the ingredients til it begins to combine to form a crumbly dough. Once a dough begins to form, pour dough onto a well floured work surface. Knead the dough 6-8 times till it all comes together in a ragged ball. Roll the dough to a 12 inch square.
  4. Next take the ends of the dough and fold it into thirds, like a business letter. Then fold the short ends into the center to form a 4 inch square. Place the dough square on a well floured plate and place in the freezer for about 5 minutes.
  5. Return the dough to the floured surface and roll it back into a 12 inch square. Now it’s time to take the ginger snap mixture and sprinkle it evenly over the surface of the dough. Then press down to embed the mix gently into the dough itself. Once they’re placed, take one end of the dough and begin to roll into a tight log. Position the log with the seam side down and pat the dough into a 12in by 4in rectangle.
  6. Cut the dough into four equal rectangles and slice each rectangle into a triangle. Place on the baking sheet with parchment paper. Paint your melted butter on top of the prepped scones and sprinkle the turbinado sugar on top of each one. Place the baking sheet in your oven and bake for about 18-20 minutes or until golden brown. Transfer to a wire rack and let cool for at least 10 minutes before serving.
**This dough freezes really well if you want to save some for later. Just flash freeze the dough on a baking sheet in the freezer for about 20 minutes and once frozen wrap them individually with saran wrap and place in a freezer bag ready for your next snack attack.
Recipe by janie-jean at http://janie-jean.com/2014/10/16/pumpkin-gingersnap-scones/