- 2 C + 2 T all-purpose flour
- 1/2 C sugar
- 1/2 t kosher salt
- 1 T baking powder
- 1/4 t allspice
- 1/2 t cinnamon
- 1/4 C Raven’s Nest Pumpkin Butter
- 1/2 C cold salted butter cut into small chunks
- 1/4 C heavy cream
- 1 1/2 t vanilla extract
- 1 C white chocolate chips
- 3 T heavy cream
- 3 T powdered sugar
Method
Preheat oven to 450 degrees F. Line a baking tray with parchment paper.
Mix the white chocolate chips and cream together and gently warm in a microwave. White chocolate gets destroyed quickly by heat so just melt slowly and whisk the melting pieces into the cream until smooth. Add the powdered sugar a little at a time until it is a glaze consistency. Let cool at room temperature for a bit so you can gauge the right consistency for drizzling.
In a small glass measuring cup, add the pumpkin butter, vanilla, and cream. Mix very well with a small whisk and set aside. In a large bowl, combine the flour, sugar, salt, baking powder, cinnamon, and allspice. Mix well with a spoon. Add the butter chunks and work into the flour mixture with your hands until well blended and butter is the size of small peas throughout the flour. Now add the cream/pumpkin mixture and using a large spatula stir until dough comes together. There can still be some pieces that seem crumbly. You don't want to over work a pastry like this. Turn the dough onto a floured surface and gather it into a ball with your hands. Then gently flatten it into a disk about 8 to 9 inches across. Using a sharp knife cut into 8 pie shaped pieces. Put the tray into the fridge for about 10 minutes so all the butter in the dough is REALLY cold. Then place in the over and bake for about 12-14 minutes or until the edges become browned. Let cool for about 15 minutes and then glaze with ganache.
Makes 8 scones