Pumpkin Chocolate Chip Scones
Perfectly moist and flaky pumpkin chocolate chip scones. Ready in only 30 minutes and perfect for on-the-go mornings or brunch!
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter cold
1/2 cup heavy cream
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup mini chocolate chips
2 tablespoons heavy cream for brushing (optional)
Directions:
In a large mixing bowl, use a spoon to stir together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until combined.
Grate 1/2 cup unsalted butter (cold) using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
Slowly stir in 1/2 cup heavy cream, 1/2 cup pumpkin puree, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract. The mixture should be crumbly. Then stir in 1 cup mini chocolate chips until just combined.
Turn the dough out onto a clean countertop and use your hands to gently form it into a ball.
Press the dough flat into a 2-inch thick disc. Use a butter knife or bench scraper to cut the circle into 8 wedges.
Place cut scones on an un-greased baking sheet and brush the tops with 2 tablespoons heavy cream.
Bake at 425 degrees for about 12-15 minutes, until the tops are lightly browned.
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter cold
1/2 cup heavy cream
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup mini chocolate chips
2 tablespoons heavy cream for brushing (optional)
Directions:
In a large mixing bowl, use a spoon to stir together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until combined.
Grate 1/2 cup unsalted butter (cold) using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
Slowly stir in 1/2 cup heavy cream, 1/2 cup pumpkin puree, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract. The mixture should be crumbly. Then stir in 1 cup mini chocolate chips until just combined.
Turn the dough out onto a clean countertop and use your hands to gently form it into a ball.
Press the dough flat into a 2-inch thick disc. Use a butter knife or bench scraper to cut the circle into 8 wedges.
Place cut scones on an un-greased baking sheet and brush the tops with 2 tablespoons heavy cream.
Bake at 425 degrees for about 12-15 minutes, until the tops are lightly browned.
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