Pumpkin Chocolate Chip Scones
Get ready for the most perfect fall themed scones! These Pumpkin Chocolate Chip Scones will make an appearance on your weekend brunch table for the rest of fall!
Servings: 10 scones
Ingredients
- 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
Instructions
- 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 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 ⅔ cups of chocolate chips and combine.
- 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.
- Place into preheated oven and bake for 13-15 minutes. Remove and let cool before serving.
Notes
Scones are great for freezing since they are so sturdy. Let cool completely and store in an airtight container or bag.
Nutrition
Calories: 259kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 423mg | Potassium: 102mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2211IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg