Pumpkin Chocolate Chip Scones

Do you ever eat something that you’ve made and thank yourself for having made it? I thanked myself when I ate these.  They’re that good. First of all, chocolate and pumpkin are a winning combination. Second of all, scones are one of the best breakfast items around. These have a great flaky texture, a warm pumpkin flavor, and the richness of the chocolate chips. They pair excellently with a glass of milk (and they’re a great use for your pumpkin pie spice!)

As for the method, grating the butter worked well for me. These aren’t too difficult to make and are well worth the effort!

IMG_1340 IMG_1355

 

Pumpkin Chocolate Chip Scones 

From Baker by Nature

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 8 scones

Serving Size: 1 scone

Ingredients

  • For the egg wash:
  • 1 large egg, beaten
  • 1 teaspoon milk or water
  • For the cinnamon sugar topping:
  • 1/2 teaspoon cinnamon
  • 2 tablespoons granulated sugar
  • For the scones:
  • 2 1/2 cups all-purpose flour
  • 3/4 cup mini-chocolate chips
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 stick (4 ounces) unsalted butter, VERY cold and either grated or cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup pumpkin puree
  • 3 tablespoons milk (I used skim milk but any variety will work)

Instructions

  1. For the egg wash:
  2. In a small bowl beat together the egg and water; set aside until needed.
  3. For the cinnamon sugar topping:
  4. In a small bowl combine the cinnamon and granulated sugar; set aside until needed.
  5. For the scones:
  6. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  7. In a large bowl combine the flour, mini-chocolate chips, salt, baking powder, baking soda, sugar, and pumpkin pie spice; mix well; set aside.
  8. Cut the butter into small cubes (or use a cheese grater to shred it) then quickly work it into the flour mixture (using a pastry cutter or two forks) until it resembles a coarse meal.
  9. In a medium-sized bowl whisk together the egg, pumpkin puree, and milk; pour into the flour and butter mixture and using a fork, gently stir everything together until just moistened.
  10. Pour the shaggy dough out onto a clean, well floured work surface. Using your hands, shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
  11. Lightly brush each scones with the egg wash, then sprinkle each one generously with cinnamon sugar.
  12. Bake scones for 18-20 minutes, or until the tops are lightly golden brown. Cool scones for 10 minutes on the tray, then serve warm!

 

The best part about these scones, other than the scones themselves, is that you can freeze unbaked ones. This way, you can bake them and eat them fresh anytime you want with minimal effort. I learned this from a Martha Stewart scones recipe that I baked recently.

Here are instructions for freezing, adapted from Martha Stewart

To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with egg wash, sprinkle with cinnamon sugar, and bake at 375 degrees for 25-27 minutes.

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