Description
Fall ready pumpkin chocolate chip scones that can be made in one day an are sure to impress.
Ingredients
Units
Scale
- 300 grams/2.5 cups all purpose flour
- 50 grams/1/4 cup granulated sugar
- 50 grams/1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon allspice
- 1 stick of frozen butter cubed into 1/2 pieces
- 100 grams/ 2/3 cup mini or regular chocolate chips
- 1 egg
- 1/2 cup pumpkin puree
- 3 tablespoons of heavy cream + 1 tablespoon for brushing on top
Instructions
- Preheat the oven to 400 ºF
- Add flour, granulated sugar, baking powder, baking soda, salt, spices, and chocolate chips in a large bowl and mix with a spatula until combined
- Add in cold cubed butter and coat the butter in the flour mixture using your hands. Gently smash the butter cubes with two fingers into pea sized pieces.
- In a separate bowl, combine the pumpkin puree, egg, brown sugar, and 3 tablespoons heavy cream and whisk until the egg has combined into the mixture.
- Add the pumpkin mixture into the flour and butter mixture and combine using a spatula and your hands until there are little to no dry spots. If your dough is not coming together easily, add more heavy cream.
- Dump your dough onto your final baking sheet and knead in any dry spots as necessary.
- Pat the dough into a 9 inch circle and freeze uncovered for 15 minutes.
- Cut the dough into 8 wedges by cutting into quadrants and then diagonally. Place them evenly apart on your baking pan and freeze uncovered for another 15 minutes.
- Bake for 15-18 minutes until the top has caramelized slightly and the bottom is browned.
- Eat warm or reheated and enjoy!
Notes
best kept stored at room temp for up to 3 days
Nutrition
- Calories: 390
- Sugar: 18.6g
- Sodium: 334mg
- Fat: 18.9g
- Saturated Fat: 11.8g
- Carbohydrates: 52g
- Fiber: 2.4g
- Protein: 6.3g
- Cholesterol: 62mg
Keywords: Pumpkin Spice, Scones