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) sugar
• 2 ¼ teaspoons (10 g) baking powder
• ¼ teaspoon (1.5 g) salt
• 1 ½ teaspoons (3.5 g) cinnamon
• ¾ teaspoon (1.75 g) ground cloves
• ¾ teaspoon (1.75 g) ground ginger
• 1 stick (115 g) butter (cold, cubed)
• 1 ½ cups (150 g) roasted pecans, roughly chopped
• 1 cup (160 g) Guittard Soleil d’ Or 38% milk chocolate, roughly chopped