Is there really anything better than Chocolate Chips and Pumpkin? Okay maybe guacamole. But it’s fall – and I’m all about baking at the moment. I brought home the most enormous bags of flour and sugar the other day and baking has pretty much taken over my life. You see it rained for the first time in LA in who knows how long, and I got really excited about fall, and then threw on all my winter clothes, boots and scarfs and decided to bake. And then a few hours later it was sunny again. And I felt like fall was gone. Boo. So I’m just pretending that it’s Fall and the leaves are changing in LA and it’s slightly overcast rather than it being sunny. (I’m weird – and I’m totally cool with it!) So to say I’ve been on a bit of a baking rampage is a slight understatement. But not to worry – I’ve been sending it all to work with my boyfriend so he can devour it with his fellow co-workers.
These Pumpkin Chocolate Chip studded Scones are just kinda life changing. I’ve always been a fan of scones. And I’ve been seeing pumpkin everything everywhere recently. Pumpkin lattes. Pumpkin Cookies. Pumpkin muffins. Pumpkin Cheesecake. Pumpkin cocktails. Okay maybe not the cocktails… but still. It’s only right to make these pumpkin scones and share them with your family or friends on a weekend when it’s a little chilly outside and you just want to cuddle up inside with one of these scones and perhaps a cup of coffee or tea! (In my case a non caffeinated tea – because I go crazy with caffeine. Like literally. I can’t sit still. And I get really silly. And sing a whole lot.) So whip up a batch of these and share them with someone you love. Or keep them for yourself. I won’t judge!
Pumpkin Chocolate Chip Scones
- 2 cups AP flour
- 1/4 cup plus 3 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 6 tbsp cold butter cut into 1-inch cubes
- 1/2 cup canned pumpkin
- 3 tbsp heavy cream
- 1 large egg
- 2/3 cup chocolate chips
- Preheat oven to 425 degrees F.
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Mix together with a fork.
- Add the cut 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.
- 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 2/3 cups of chocolate chips and combine.
- Form large mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. (I generally make them bigger than a golf ball, but smaller than a tennis ball). Place the mounds of dough onto a parchment lined baking sheet and refrigerate for 30-45 minutes before baking.
- Place into preheated oven and bake for 13-15 minutes. Remove and let cool before serving.