Sugar-topped and chocolate-studded, these tasty pumpkin bakes are flavorful, even without the typical autumnal spices.
Chocolate Chip–Pumpkin Scones
Makes 12
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar, divided
- 4 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup cold unsalted butter, cubed
- ½ cup mini semisweet chocolate chips
- ½ cup cold heavy whipping cream
- ½ cup canned pumpkin
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in chocolate chips.
- In a small bowl, stir together cream and pumpkin. Add to flour mixture, stirring with a fork just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once. Place scones, evenly spaced, on prepared baking sheet. Freeze scones until firm, approximately 30 minutes.
- Brush tops of scones with egg, and sprinkle with remaining 1 tablespoon sugar.
- Bake until scones are golden brown, 16 to 20 minutes. Let cool on pan for 5 minutes. Serve warm.
Notes
RECOMMENDED CONDIMENTS:
Clotted cream
Pumpkin butter
Clotted cream
Pumpkin butter
