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Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones
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Pumpkin Chocolate Chip Scones combine the cozy flavors of pumpkin and warm spices with sweet chocolate chips for a moist, tender, and flaky treat perfect for fall mornings or snacks. Easy to make and customizable, they bring a comforting autumn twist to classic scones that pairs wonderfully with coffee or tea.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/3 cup heavy cream

Other Ingredients

  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup chocolate chips

Instructions

  1. Prepare the Dry Ingredients: Whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt in a large bowl to evenly distribute the spices and leavening.
  2. Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible, ensuring flakiness.
  3. Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, granulated sugar, egg, and heavy cream. Whisk gently until smooth and well combined to add moisture and richness.
  4. Combine Wet and Dry: Make a well in the center of the flour and butter mixture and pour in the pumpkin mixture. Stir gently with a wooden spoon or spatula just until combined to avoid tough scones.
  5. Fold in Chocolate Chips: Carefully fold the chocolate chips into the dough, ensuring even distribution without overworking it so every scone has melty chocolate pockets.
  6. Shape and Cut the Dough: Turn the dough out onto a lightly floured surface and pat it into an 8-inch circle about 1 inch thick. Cut into 8 equal wedges using a sharp knife or bench scraper.
  7. Bake to Perfection: Place wedges on a parchment-lined baking sheet and bake at 400°F (200°C) for 15 to 18 minutes, until golden and puffed. Let cool slightly before serving to enjoy tender crumb and flaky exterior.

Notes

  • Keep butter cold for flaky layers; do not let it soften before mixing.
  • Do not overmix the dough to avoid dense and tough scones.
  • If kitchen is warm, chill dough for 20 minutes before shaping to make cutting easier.
  • Use fresh spices for best pumpkin spice flavor.
  • Preheat oven properly to ensure even rise and golden edges.

Nutrition

Keywords: pumpkin scones, chocolate chip scones, fall baking, pumpkin chocolate chip, autumn recipe, seasonal baking, easy scones

Find it online: https://juliaglam.com/pumpkin-chocolate-chip-scones/