Description
Delight in these moist and tender Pumpkin Chocolate Chip Scones, bursting with warm pumpkin spice and melty semi-sweet chocolate chips. Perfectly flaky with a hint of cinnamon sugar on top, these scones make a cozy, comforting treat for breakfast or afternoon tea.
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 (for dough)
- 1/2 cup (120 g) pumpkin puree, 100% pure canned pumpkin (not pumpkin pie filling)
- 3 tablespoons (45 ml) milk
- 1 large egg, beaten (for egg wash)
- 1 teaspoon milk or water (for egg wash)
Topping
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (25 g) granulated sugar
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, mini chocolate chips, salt, baking powder, baking soda, granulated sugar, and pumpkin pie spice until thoroughly combined.
- Cut in Butter: Add the very cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal. Work quickly to keep the butter cold, which helps create flaky scones. If the butter softens, continue mixing quickly for 3-5 minutes until you have a crumbly texture.
- Mix Wet Ingredients: In a medium bowl, whisk together the beaten egg, pumpkin puree, and milk until smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the flour and butter mixture. Gently stir using a fork just until the dough is moistened; avoid overmixing to keep the scones tender.
- Shape the Dough: Turn the shaggy dough out onto a clean, well-floured surface. Using your hands, lightly shape the dough into an 8-inch (20 cm) circle. Handle it gently to avoid overworking the gluten.
- Cut into Wedges: Cut the dough circle into 8 equal wedges. Carefully transfer the wedges onto the prepared baking sheet, spacing them evenly so they do not touch during baking.
- Prepare Egg Wash and Topping: Lightly brush each scone with the egg wash mixture made by beating 1 large egg with 1 teaspoon milk or water. Then sprinkle each scone generously with the cinnamon sugar topping prepared by mixing 1/2 teaspoon ground cinnamon with 2 tablespoons granulated sugar.
- Bake the Scones: Bake in the preheated oven for 18-20 minutes, or until the scones are lightly golden brown on top and the edges look set. You’ll also notice a warm pumpkin aroma when they are done.
- Cool and Serve: Allow the scones to cool on the baking sheet for 10 minutes before serving. These are best enjoyed warm.
Notes
- For flakier scones, be sure to use very cold butter and work the dough quickly.
- Do not overmix the dough to keep the scones tender and crumbly.
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- The cinnamon sugar topping adds a delightful crunch and extra flavor.
- These scones can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Reheat gently in the oven before serving to restore freshness.
