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Really good! I patted out the dough on a parchment covered baking sheet then cut and moved apart to bake. Excellent as is, though next time I might cut the chips back to 3/4 cup and increase the crystallized ginger to 1/4 cup for more ginger flavor. Thanks for sharing the recipe!

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LonghornMama November 25, 2013

Excellent scones. I've used this recipe the last several years, during the holidays, and now family and neighbors ask, "when are you making those scones?"

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jmgriese December 24, 2011

WOW! This was my first attempt at scone making and they turned out perfectly moist with a delicious combination of flavors. Not overly pumpkin-y, ginger-y or cinnamon-y. I must have made "petite" scones because I got 26 scones from this recipe. I can't wait to take them to work tomorrow!

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likethebird December 12, 2010

Made these last weekend when my sister was visiting. I cut down the cinnamon chips to 1/2 cup, and sprinkled the tops of the scones with cinnamon sugar before baking. The dough was easy to work with, and the house smelled heavenly while these were in the oven! So good for breakfast, a snack or dessert. Thanks for posting! -M =)

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Mary Scheffert August 15, 2010

Lovely moist dense scones - not too heavy, not too sugary. (I didn't have cinnamon chips, but added extra crystallized ginger.) Just warm and flavorful, perfect for a cold winter day! Thank-you!

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BlueDiva February 25, 2010

I made these yesterday for a snack. They are GREAT! They are moist and delicious. It doesn't say when to add the cinnamon chips, so I did it last just before kneading. I cooked mine in a scone pan and had to bake them for 18 min. These are a must try!!!

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adopt a greyhound November 11, 2008

Excellent. My scone-hating husband declared he could eat these every week! I added an extra bit of candied ginger, but otherwise followed recipe exactly. SSSOOOO good- thanks very much for sharing!

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meganellenkieran November 03, 2008

This is an absolute keeper!! I've experimented with many scone recipes, and this one is always, always a big hit. Great flavor and super easy to make. A+++

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Scouter Girl September 06, 2008

Delicious. Thankyou. I modified this recipe. 5TBSP butter = 1/3 cup butter(rather than measure out the butter), I added 1 tsp extra of cinnamon and exchanged the crystalized ginger for 1 tsp powdered ginger. As I could make 3 batches with 1 can of pumpkin, the 3rd batch I added 2TBSP grated orange peel (oh gosh!!! Fabulous)

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stuckinarut April 28, 2008
Pumpkin Ginger Scones With Cinnamon Chips