In my quest to enjoy all the pumpkin I process and freeze every fall, I am always searching for new recipes. This one crossed my computer a few months ago and has since become a hit. The scones are hearty and earthy and the chocolate chips give them just a hint of decadence.
Recipe inspired by King Arthur Flour
- 2 3/4 cups all-purpose flour or whole wheat pastry flour or a combination of both
- 1/3 cup granulated sugar
- 1 Tbsp. aluminum-free baking powder
- 3/4 tsp. fine sea salt
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1/2 cup cold butter
- 2/3 cup pumpkin puree
- 2 large eggs
- 2 cups chocolate chips
- flour for dusting
- 1 Tbsp. milk
- In a large electric mixer bowl, whisk together the flour, sugar, baking powder, salt and spices.
- Using the paddle attachment, work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain.
- In a separate bowl, mix the pumpkin and eggs until smooth.
- Add the pumpkin/egg mixture to the dry ingredients and mix until all is moistened and holds together.
- Mix in chocolate chips.
- Sprinkle dusting of flour atop cookie sheet.
- Lift the dough onto the floured pan, and divide it in half. Round each half into a circle. The circles should be about 3/4-inch thick.
- Brush each circle with milk. Using a knife that you’ve run under cold water, slice each circle into 6 wedges.
- Carefully pull the wedges away from the center to slightly separate them.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for 22 to 25 minutes, or until they’re golden brown, with no wet crumbs.
- Remove the scones from the oven and serve warm.