Wednesday, October 28, 2020

Pumpkin Scones

Are you ready for another pumpkin recipe?  After all, it is pumpkin month, right?  Isn't October pumpkin month?  Well, it is at my house.  As a result, I've had pumpkin on my mind.

I recently caught a glimpse of some pumpkin scones at one of my favorite local coffee shops. 

I looked but didn't sample the day I saw them.  That's always dangerous because the thought of those scones got stuck in my brain in the same way the song, Mama Mia, just won't leave me after I hear it.  You know what I mean, don't you?

Pumpkin Chocolate Chip Scones for a fall breakfast

Scones are a funny baked good.  They seem like a cross between a biscuit and a muffin.  At their best, scones have a crisp exterior with a soft, tender crumb.  Scones are lovely with a hot cup of coffee or tea.

Making scones is surprisingly easy.  The one key to successful scones is not to overwork your batter.  Just stir until the mixture just comes together.

Freezing unbaked scones makes it possible to have a warm scone with your morning coffee any time you wish.  Just follow the freezing suggestion below.

These scones have everything you love about a scone and more.  The pumpkin ensures a moist, tender crumb.  The spices are aromatic and scream fall.  Finally, the chocolate chips add sweet decadence.  

So yummy! 

Pumpkin Scones

Makes 12 scones
304 calories per scone, with chocolate chips
  • Pumpkin Scones ready for baking.
    2 3/4 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup cold butter
  • 2/3 cups canned pumpkin
  • 2 large eggs
  • sparkling sugar, for topping
  • Milk or cream for brushing the tops of the scones
  • 1 cup of chocolate chips

Preheat the oven to 425 degrees F.  In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.  

Use your electric stand mixer to mix these scones, mixing until the ingredients resemble crumbs.  Cut the butter into small chunks and add to the flour mixture.  Mix with the paddle attachment to incorporate the butter into the flour mixture.  Don't worry about getting all the chunks the same size.

Add the chocolate chips if you are using them.  They will add an additional 93 calories per scone, but it will be worth it.

In a separate bowl, whisk together the pumpkin and eggs until smooth.  Add this mixture to the dry mixture.  Stir until the batter holds together.

Divide the dough in half.  On a lightly floured surface, roll into two 6 inch rounds. 

Line a baking sheet with parchment paper.  Cut each round into six wedges.  At this point, you can freeze the six of the wedges for another day.  I like to wrap them individually in plastic wrap before freezing so I can bake as many as I want at a time.

Place on the baking sheet.  Brush the tops with milk or cream and sprinkle with sparkling sugar.

Bake the scones for 22 to 25 minutes, until they are golden brown and a toothpick inserted in the center comes out clean.  Serve warm.

Baked Pumpkin Chocolate Chip Scones
Fresh  from the Oven Scones

You can enjoy pumpkin month along with me by making these scones.  Just click the link for the printable pumpkin scones recipe.


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