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A version of scones that is dropped and baked instead rolled and cut. This recipe make a lot. I got it from a magazine and modified it a bit to suit our family's tastes. These freeze well for quick breakfasts, snacking and lunchboxes.
- 4 cups whole wheat pastry flour
- 4 teaspoons baking powder
- 1 1⁄4 teaspoons baking soda
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon allspice
- 1 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1 teaspoon salt
- 3⁄4 cup butter, softened
- 2 1⁄4 cups sugar
- 2 eggs
- 1 (15 ounce) can pumpkin
- 1 cup chocolate chips
- 1 cup dried cranberries
- cinnamon sugar, to taste
- Heat oven to 350 degrees.
- In a medium bowl stir together flour, baking powder, baking soda, salt and spices. Set aside.
- In a large mixing bowl, cream butter until its fluffy. Slowly add sugar until combined. Then add eggs and pumpkin. Slowly stir in the dry ingredients. Stir in the cranberries and chocolate chips by hand.
- Drop tablespoons on lightly greased cookie sheets. Flattened slightly and sprinkle with cinnamon sugar.
- Bake them around 12 minutes, until golden brown. Let them cool for 5 minutes on cookie sheet. Then cool 10 minutes more. Makes about 36.
I doubled the amount of ginger in these, and I substituted 1/2 whole wheat flour, and 1/2 white flour; goat's butter for the butter, and changed the method, to a more traditional way of making scones (combine dry ingredients, cut in the butter, mix in the wet ingredients, pat into 2 discs, cut into triangles). So, when I was mixing in the wet ingredients, I said to myself that this is WAY too dry. But, the dough turned out quite moist. Half of the scones are cooling on my rack right now. The other half is destined for the freezer, to be baked up as I need them. This recipe makes really tender scones, but will need more cinnamon next time. Yes, I LOVE spices.