Pumpkin Chocolate Chip Scones
Pumpkin purée, mini chocolate chips, and a warm pumpkin spice blend team up to make these deliciously easy pumpkin scones. Sweet and spicy, it's a Fall scone classic that's sure to please!
Servings: 12 scones
Calories: 285kcal
Special Equipment
Ingredients
- 2¾ cups (330 grams) all-purpose flour
- ⅓ cup (66 ⅔ grams) granulated sugar
- 1 tablespoon (1 tablespoon) baking powder
- ¾ teaspoon (¾ teaspoon) kosher salt
- 1¾ teaspoons (1¾ teaspoons) pumpkin spice mix, see Recipe Notes
- ½ cup (113 grams) unsalted butter, cold, cubed or grated, see Recipe Notes
- 1 cup (170 grams) mini chocolate chips, (6 ounces)
- ⅔ cup (152 grams) pumpkin purée, scant cup, see Recipe Notes
- 2 (100 grams) large eggs
- coarse sugar, for sprinkling, optional
Instructions
- Preheat the oven to 425 °F. Line a half baking sheet pan with a Silpat silicone mat or parchment paper. Set aside.Note: The instructions below are for making the dough by hand. If you want to use the food processor to make the dough, see the instructions in the post above.
- In a large bowl, combine the 2¾ cups all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, ¾ teaspoon kosher salt, and the 1¾ teaspoons pumpkin spice mixx.
- Toss the ½ cup unsalted butter into the flour mixture to coat, then use a pastry blender, two forks, or your hands to work the butter into the flour until coarse, pea-sized crumbs appear. Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.
- Fold in the 1 cup mini chocolate chips and stir briefly.
- In a separate small bowl, whisk together the ⅔ cup pumpkin purée and 2 large eggs until smooth.
- Slowly add the pumpkin mixture to the flour mixture and mix until the dough just holds together. Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in. Remember, do not over mix the dough - you want to keep that butter cold and separate from the flour.The amount of liquid to add to the flour mixture depends on the humidity of the day. Squeeze a small amount of dough between your fingers, and add more heavy cream or flour, 1 tablespoon at a time (2 tablespoons maximum), if it's too crumbly or too wet.
- Transfer the dough to the prepared baking pan and divide it in half. Shape the halves of dough into two 6-inch disks, about ¾-inches high.
- Sprinkle each disk with coarse sugar, if using. Using a knife or bench scraper that you've run under cold water, slice each disk into 6 wedges. Pull the pieces away from the center of the disk so that they're about ½-inch apart at their outer edges.
- Place the uncovered scone-filled baking pan in the freezer for 30 minutes. This will allow the butter to firm up, leading to higher-rising scones with a crumbly texture.
- Bake the scones for 22 to 25 minutes, or until they're golden brown and a cake tester inserted into the center of one comes out clean. The edges of the scones should look baked, not wet or doughy.
- Serve the scones warm and enjoy!
- Storage instructions: Baked scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator, stored in an airtight container, for about 3 to 5 days. They also freeze well, in an airtight bag, for up to 3 months. Thaw overnight in the refrigerator then warm to your liking before enjoying.
- Make ahead instructions: For freshly baked scones anytime, freeze unbaked shaped scones on a wax paper-lined baking pan until solid, then place in an airtight bag for up to 6 months. Take out as many as you want to bake (there's no need to defrost them first), and bake at 400 °F for 25 to 28 minutes.
Recipe Notes
You can make your own pumpkin spice mix using 1 teaspoon of cinnamon mixed with ¼ teaspoon each of allspice, nutmeg, and ginger. For a less spicy, more earthy pumpkin spice flavor, replace the ginger with cloves (that's my preference).
How you cut up your butter isn't as important as keeping it cold. Either grate frozen butter on a box grater, or cut the chilled butter into small ½-inch cubes. Either way, make sure the butter is well chilled before cutting it into the flour mixture.
The leftover pumpkin purée can be scooped onto plastic wrap or into a small container and frozen for when you next want to make these scones. A typical 15-ounce can of pumpkin purée should be enough to make three batches of scones (especially if you carefully measure or weight out the purée).
Nutrition
Serving: 1scone | Calories: 285kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 274mg | Potassium: 73mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2429IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg
Scan the QR code to find the online recipe or visit us at www.scotchandscones.com