Pumpkin Scones

Adapted from Family Fun magazine. These scones freeze very well!

4 c. flour
4 t. baking powder
1 1/2 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. salt
3/4 c. butter, softened (I've begun using 6Tbl. canola oil + 6 Tbl. butter)
2 1/4 c. sugar
2 eggs, lightly beaten
1 can (15 ounces) pumpkin
1 c. chocolate chips
2 c. raisins
1 c. chopped nuts, if desired
Cinnamon-Sugar Mix ( 4 T. sugar + 3 tsp. cinnamon)

1. Preheat oven to 375 degrees.
2. Combine dry ingredients through the ground cloves.
3. With a mixer cream butter and sugar until light and fluffy.
4. Beat in eggs and pumpkin.
5. Stir in chocolate chips, raisins and nuts.
6. Spoon several Tbl. of dough onto a greased, or Silpat lined, cookie sheet. An ice cream scoop sized scooper is the perfect size for us.
7. Sprinkle with cinnamon sugar mixture.
8. Bake for 8-12 minutes until lightly browned.
9. Cool at least 5 minutes before eating, completely for freezing and storing.