Pumpkin Chocolate Chip Scones
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
These Pumpkin Chocolate Chip Scones are full of that wonderful fall pumpkin flavor and packed with chocolate chips!
Course:
Bread, Breakfast, Snack
Servings: 8
Ingredients
- 2 1/4 cups all purpose flour I like to use 1/2 whole wheat flour and 1/2 all purpose
- 3 tablespoons brown sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon each ginger and clove
- 1/4 teaspoon salt
- 1/2 cup cold butter cut into small pieces
- 1 egg
- 1 cup canned pumpkin
- 4 tablespoons cream or milk
- 1 teaspoon vanilla
- 1/2 cup mini semi-sweet chocolate chips
Instructions
-
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease and set aside.
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In a large bowl combine the flour, brown sugar, baking powder, spices and salt. Cut in the butter using a pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in the egg, pumpkin, cream, vanilla and chocolate chips just until it starts to come together and leave the sides of the bowl.
-
Turn out onto a lightly floured surface and gently knead 10 times. Roll or pat out into a 9" circle. Place on the prepared baking sheet. Cut into 8 wedges using a sharp knife but do not separate the wedges.
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Bake for 10 minutes then remove from oven and carefully separate wedges. You will need to carefully cut to separate. Bake for an additional 5-7 minutes or until lightly browned. If you would like to drizzle with icing let cool.
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To make icing combine 1/2 cup powdered sugar with a small amount of milk and vanilla to form a thin drizzle.