Pumpkin Chocolate Chip Scones

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What’s Gaby Cooking

Total Time

30 mins

Prep Time

15 mins

Cook Time

15 mins

Rating

(2)

Ingredients

2 cups all purpose flour
¼ cup plus 3 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 tablespoons cold butter, grated
½ cup canned pumpkin puree
3 tablespoons heavy cream
1 large egg
⅔ cup chocolate chips

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Preparation

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Step 1

Preheat oven to 425 degrees F.

Step 2

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mix together with a fork.

Step 3

Add the butter into the flour mixture and using a pastry cutter or a fork, cut the butter into the dry ingredients until the butter is slightly broken down.

Step 4

Add the pumpkin, heavy cream, and egg to the dry mixture and combine together with a fork. When it's almost completely incorporated, add the ⅔ cups of chocolate chips and combine.

Step 5

Pat the dough into an 8-inch circle and cut into wedges. Place the wedges of dough onto a parchment-lined baking sheet and refrigerate for 45 minutes before baking.

Step 6

Place into preheated oven and bake for 13-15 minutes. Remove and let cool before serving.

Chef’s notes

Scones are great for freezing since they are so sturdy. Let cool completely and store in an airtight container or bag.

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Skill Level

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Pumpkin Chocolate Chip Scones

Ingredients

Preparation

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Chef’s notes

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