Pumpkin Rye Scones – Janie's Mill

Ingredients

• ⅓ cup (70 g) Janie's Mill Cracked Rye
• 1 cup (225 g) water
• ½ cup (110 g) canned pumpkin or pumpkin/squash puree (see note)
• 4 teaspoons (28 g) honey
• 1 cup (122 g) Janie's Mill All-Purpose Flour
• ⅔ cup (65 g) Janie's Mill Dark or Light Rye Flour
• ¼ cup (46 g) s ugar
• 2 ¼ teaspoons (10 g) b aking powder
• ¼ teaspoon (1.5 g) s alt
• 1 ½ teaspoons (3.5 g) c innamon
• ¾ teaspoon (1.75 g) ground c loves
• ¾ teaspoon (1.75 g) ground g inger
• 1 stick (115 g) butter (cold, cubed)
• 1 ½ cups (150 g) r oasted pecans, roughly chopped
• 1 cup (160 g) Guittard Soleil d’ Or 38% milk chocolate, roughly chopped