Last week, in a fit of fall baking, I made pumpkin muffins, but the recipe only used part of a can of pumpkin.  So, for days now, a smidgen of pumpkin has been languishing in my fridge – until today!Clearly, the answer to the question, “What should I do with this leftover pumpkin?” is, “Make scones!”

Pumpkin Chocolate Chip Scones – barely adapted from Joy of Baking 

        • 2 c. AP flour
        • 1/3 c. dark brown sugar
        • 1/2 t. ground ginger
        • 1/2 t. cinnamon
        • 1 t. baking powder
        • 1/2 t. baking soda
        • 1/4 t. salt
        • 1/2 c. cold butter, cut into small pieces
        • generous 1/3 c. semisweet chocolate chips
        • 1/2 c. buttermilk (or soured milk)
        • 1/2 c. pumpkin puree
        • 1 t. vanilla

Preheat oven to 400°.   Whisk together dry ingredients, then cut butter in (you can use a pastry cutter, but I just use my fingers to work it into the flour) until it resembles coarse sand.  Toss in chocolate chips.  In separate bowl, whisk together the buttermilk, pumpkin, and vanilla, and then fold that into the dry ingredients until moistened.  Turn out onto a floured surface, knead a few times until it comes together, then pat into a circle that’s about 1.5 inches thick. Cut into 8 wedges, then place on parchment lined baking sheet (you can double your baking sheets up to prevent overbrowning).  If desired, brush with a glaze made of one egg whisked with a tablespoon of cream or milk.  Bake for 20 minutes on middle rack until brown.  Cool on wire rack, or eat immediately and risk melty chocolate burns – your call.

These are really tasty – not too sweet, but mildly spiced and chocolately and perfect with a cup of coffee or a glass of milk.

I suspect I’m going to be trying to figure out ways to have leftover pumpkin now, just so I can make more scones…