Description
Perfect, fluffy pumpkin chocolate chip scones.
Ingredients
Units
Scale
- 3 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon cloves
- 1 tablespoon vanilla
- 1/4 teaspoon allspice (optional)
- 1 cup canned pumpkin
- 1/2 cup butter (frozen is best here)
- 1/4 cup milk of choice
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 425ºF. Line a cookie sheet with parchment paper or baking mat.
- In a large bowl, mix all dry ingredients except chocolate chips. Set aside. In another bowl, whisk pumpkin, eggs, vanilla, and milk together.
- Grate (or food process!) your frozen butter and add gently to the flour mixture until thoroughly mixed. Add in your chocolate chips.
- Slowly add your pumpkin mixture to the dry ingredients– don’t overwork it! It’s okay if it’s lumpy or if there is flour showing.
- Knead a few times in the bowl to create a rough, shaggy dough. Dump onto your baking sheet, and divide the dough in half to form two 6-inch circles.
- Divide each circle into 6 triangles using either twine, a bench scraper, or a very sharp chef’s knife. Move each triangle out so that there’s plenty of space.
- Bake for 20-22 minutes and let cool on a wire rack before enjoying.