Description
Delight in these Pumpkin Chocolate Chip Scones, a perfect blend of autumn spices and rich chocolate chips. Soft and tender on the inside with a lightly crisp exterior, these scones offer a comforting, flavorful treat ideal for breakfast or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups (284 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon (3 g) kosher salt
Wet Ingredients and Mix-ins
- 6 tablespoons (90 g) unsalted butter, cold, cut into ¼” pieces
- ¾ cup (141 g) semi-sweet chocolate chips
- ½ cup (115 g) pumpkin puree
- ½ cup (120 ml) whole milk
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Heat the Oven: Place the oven rack in the middle position and preheat the oven to 400°F (204ºC). Line a sheet pan with parchment paper and set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground ginger, ground nutmeg, allspice, and kosher salt until well combined.
- Add the Butter and Chocolate: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse cornmeal with small pea-sized pieces of butter remaining. Stir in the semi-sweet chocolate chips evenly.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, whole milk, large egg, and vanilla extract until smooth and fully blended.
- Make the Dough: Create a well in the center of the dry ingredients and pour the wet mixture into it. Fold gently with a spatula until the dough just comes together, being careful not to overmix.
- Knead the Dough: Turn the dough out onto a well-floured surface. Lightly knead the dough 5 to 7 times, just until smooth. Add additional flour as needed to prevent sticking, but avoid overworking the dough to maintain scone tenderness.
- Portion the Scones: Shape the dough into a round disk approximately 6 inches in diameter and 1 inch thick. Using a sharp knife, cut the disk into 6 or 8 triangular wedges based on your preferred scone size. Place the scones on the prepared parchment-lined sheet pan and press additional chocolate chips onto the top of each scone for added texture and appearance.
- Bake: Place the sheet pan in the preheated oven and bake until the scones are set, lightly browned on the surface, and golden brown on the bottoms, about 12 to 15 minutes.
- Cool: Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Use cold butter to create flaky, tender scones.
- Do not overmix or overknead the dough to avoid dense scones.
- Feel free to add chopped nuts like pecans for extra crunch.
- These scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Reheat gently in the oven or microwave before serving to restore freshness.
Nutrition
- Serving Size: 1 scone (approx. 1/8 of recipe)
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
