ALL YOU NEED NOW IS A CUP OF TEA!
Such picture perfect scones! And the generous chocolate drizzle makes them even more tempting!!
~ Liz
– In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and ground cloves. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs.
– Whisk the eggs lightly and combine with the pumpkin and buttermilk. Add to the flour mixture and stir until just moist. – Add the pecans and chocolate chips to the dough, then mix lightly. The dough will be sticky.
– On a lightly floured surface, turn the sticky dough out and knead lightly until the nuts and chocolate chips are incorporated into the dough and the dough is shaped into a disk. Roll the dough. Stir together the sugar and cinnamon and sprinkle over the scones.
– Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F. – Once the scones are chilled, bake for 20 minutes, or until golden. Let it cool slightly, while you make the glaze.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...