Chocolate Chip Pumpkin Scones

Chocolate Chip Pumpkin Scones

“Life is an opportunity, benefit from it.
Life is beauty, admire it.
Life is a dream, realize it.
Life is a challenge, meet it.
Life is a duty, complete it.
Life is a game, play it.
Life is a promise, fulfill it.
Life is sorrow, overcome it.
Life is a song, sing it.
Life is a struggle, accept it.
Life is a tragedy, confront it.
Life is an adventure, dare it.
Life is luck, make it.
Life is too precious, do not destroy it.
Life is life, fight for it.” 

― Mother Teresa

Chocolate Chip Pumpkin Scones

Chocolate Chip Pumpkin Scones

[recipe from King Arthur Flour]

2 3/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon 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
1 cup chocolate chips
2/3 cup canned pumpkin
2 large eggs
milk for brushing on top
coarse white sparkling sugar, for topping, optional

Whisk together the flour, sugar, baking powder, salt, and spices. Cut in the butter just until the mixture is crumbly. It is fine for some larger chunks of butter to remain. Stir in the chocolate chips.

In a separate bowl, whisk the pumpkin and eggs until smooth.

Add the pumpkin and egg mixture to the dry ingredients until it is all moistened and holds together.

Line a cookie sheet with parchment paper and sprinkle a bit of flour on top. 

Scrape the dough onto the paper and divide it in half. Round each half into a 5-6 inch circle (about 3/4 inch thick). Brush each circle with milk and sprinkle with the coarse sugar if desired (I used “Sugar in the Raw”). 

Using a sharp knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges. Carefully pull the slices away from the middle, leaving about 1/2 inch space between them. For the best results, place the pan in the freezer for about 30 minutes, uncovered, while the oven is preheating to 425°F. 

Bake the scones for 22 to 25 minutes, until they are golden and an inserted toothpick comes out clean. Remove from the oven and serve warm. Wrap the leftovers airtight and store at room temperature. Reheat very briefly in the microwave. 

Chocolate Chip Pumpkin Scones

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