Pumpkin Chocolate Chip Scones
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(2)
Ingredients
10
- 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
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.
Step 7
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Chef's notes
Scones are great for freezing since they are so sturdy. Let cool completely and store in an airtight container or bag.
