Seriously Good....

White Chocolate Pumpkin Scones
{MP 15th Ward Relief Society Cookbook}

These are absolutely divine, in my opinion. The pumpkin taste is hardly noticeable and very subtle with the overpowering yumminess of the white chocolate chips. I might even add a hair more of ‘em!

2 cups flour
½ cup packed brown sugar
2 tsp baking powder
½ tsp soda
¼ tsp salt
¼ cup butter, chilled
¾ cup pumpkin
1 large egg
2 Tbsp buttermilk
1 tsp vanilla
1 ½ cups white chocolate chips

Heat oven to 400 degrees/ Grease a 10-inch circle in the middle of a cookie sheet.
In a bowl, combine the dry ingredients. Cut the butter into ½” dices and cut into the dry ingredient mixture by using two knives or a pastry cutter. The mixture should resemble course crumbles. In a separate bowl, beat the egg, adding the “wet” ingredients to it. Add this to the dry ingredient mixture and combine, stirring in the chips. The dough will be sticky, so be prepared to get slimed. Spread the dough into an 8 ½ inch diameter disc in the center of the greased cookie sheet. With a serrated knife, cut into 8 wedges, leaving them in place. Bake 19-21 minutes or until lightly browned. Allow to cool, but cut and serve while still warm.