Scones that are moist, flavorful, and just a bit decadent (thanks to the chocolate chips & heavy cream)... ...perfect for pairing with coffee on those Autumn and Winter mornings. Adapted from a Flo Braker recipe in the San Francisco Chronicle Cookbook Volume II —teafanatic
whole wheat pastry flour
dried candied ginger chips
dark chocolate chips
1 1/3 cups
heavy whipping cream
canned pumpkin/pumpkin puree
sugar, for dusting the scones before baking
In This Recipe
Position the rack in the upper ⅓ of the oven and then preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder, cinnamon and salt. Then mix in the sliced almonds, ginger chips and chocolate. chip. Set aside.
In a 2nd large bowl, whip the cream until soft peaks form. Add the almond extract and canned pumpkin and mix these ingredients into the whipped cream until it is a uniform orange in color.
Fold the whipped cream/pumpkin mix into the dry ingredients until it forms a sticky mass of dough. (I often will need to finish mixing the dough by hand).
Dust a work surface with flour, and then transfer the dough on the work prepared work surface. Kneed the dough a few times to shape it. Afterwards, dust your hands with more flour and shape the dough into a disk shape that is ~!/2 inch diameter.
Cut the circle into 8 wedges, then separate the wedges over the surface of the baking sheet. With the remaining 1 tablespoon of sugar, sprinkle over the tops of the scows.
Bake in the oven for 30-35minutes, or until they are golden-brown color.