Description
Delight in these moist and tender Pumpkin Chocolate Chip Scones, perfectly spiced with pumpkin pie spice and cinnamon sugar. These easy-to-make scones feature a buttery, flaky texture combined with sweet chocolate chips and rich pumpkin flavor, making them a cozy treat ideal for breakfast or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups (312.5 g) all-purpose flour, good quality
- 3/4 cup (135 g) mini chocolate chips, semi-sweet
- 1/2 teaspoon salt
- 1 tablespoon baking powder (check freshness)
- 1/2 teaspoon baking soda
- 1/3 cup (67 g) granulated sugar
- 1 teaspoon pumpkin pie spice
Wet Ingredients
- 1 stick (4 ounces / 113 g) unsalted butter, very cold, cut into small cubes
- 1 large egg, beaten
- 1/2 cup (120 g) pumpkin puree, 100% pure canned pumpkin (not pumpkin pie filling)
- 3 tablespoons (45 ml) milk
Topping
- 1 large egg, beaten
- 1 teaspoon milk or water
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (25 g) granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside to prepare for baking the scones.
- Mix Dry Ingredients: In a large bowl, thoroughly whisk together the all-purpose flour, mini chocolate chips, salt, baking powder, baking soda, granulated sugar, and pumpkin pie spice until evenly combined.
- Cut in Butter: Add the very cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the mixture until it resembles a coarse meal. Work quickly to keep the butter cold to ensure flakiness. If it softens, continue mixing briskly for 3-5 minutes until the mixture becomes crumbly.
- Combine Wet Ingredients: In a medium bowl, whisk together the beaten egg, pumpkin puree, and milk until you get a smooth mixture.
- Form Dough: Pour the wet ingredients into the dry mixture. Gently stir with a fork just until the dough moistened. Be careful not to overmix to keep the scones tender.
- Shape Dough: Turn the dough out onto a clean, well-floured surface. Shape it lightly into an 8-inch (20 cm) circle using your hands, handling it gently to avoid overworking the gluten.
- Cut Scones: Cut the dough circle into 8 equal wedges. Carefully transfer them to the prepared baking sheet, spacing them evenly to prevent sticking.
- Prepare Topping: Lightly brush each scone with the egg wash made of 1 beaten egg mixed with 1 teaspoon of milk or water. Then sprinkle each scone generously with the cinnamon sugar topping, which is made from 1/2 teaspoon ground cinnamon mixed with 2 tablespoons granulated sugar.
- Bake: Bake the scones in the preheated oven for 18-20 minutes, or until the tops turn lightly golden brown and the edges are set. You will notice a warm pumpkin aroma indicating that the scones are done.
- Cool and Serve: Allow the scones to cool on the baking sheet for 10 minutes before serving. Enjoy them warm for the best flavor and texture.
Notes
- Use very cold butter and work quickly to ensure that the scones are flaky.
- Do not overmix the dough to keep the scones tender rather than tough.
- The pumpkin puree used should be plain, 100% pumpkin, not pumpkin pie filling which contains added sugars and spices.
- The egg wash helps to create a shiny, golden crust and the cinnamon sugar topping adds a perfect sweet-spice finish.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat gently before serving.
