I know I’m not the only one… as soon as it gets below 80 degrees or reasonably close to the fall season, everyone seems to go crazy over pumpkin. Yes, I’m one of those people who looks forward to fall simply because I can start baking with pumpkin again. Technically, I can do it any time of the year if I want to, but there’s something about those cooler months that makes the smell of pumpkin baking wafting through your kitchen seem like the epitome of warmth and coziness.
My favorite, FAVORITE way to use pumpkin is with chocolate chips; if you’ve read my blog before you should know by now that I’m a chocoholic. Anyway, I normally make pumpkin chocolate chip bread, but I’ve had a pumpkin chocolate chip scone recipe bookmarked for a while now and all of a sudden I knew it was time to make some of those scones. Enter my new favorite pumpkin chocolate chip recipe, heck, my new favorite pumpkin recipe.
What makes these scones so good? Everything. But if you want specifics, they have just the right amount of pumpkin, the right blend of spices so as to complement the pumpkin without becoming spice scones, and the perfect amount of dark chocolate chips. Also, they rise extremely well during the baking cycle and end up with the perfect texture, meaning that they meet my very high and possibly unfair standards of what a good scone tastes like.
In short, you need to make these scones, ASAP.
adapted from Jo Cooks
(makes 8 large scones)
2 3/4 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/2 frozen butter (1 stick)
1 cup dark chocolate chips
2/3 cup canned pumpkin
Oven Temperature: 425 F
1. Combine the flour, sugar, baking powder, salt, cinnamon, pumpkin pie spice, and allspice in a larger bowl, lightly whisking together. You can also pulse these ingredients together in a food processor until just mixed.
2. Using a knife, cut the butter into small pieces as best as you can. Since it is frozen, it won’t cut perfectly. Then, add to the bowl and use a pastry cutter to cut in until only very small pieces remain. If using a food processor, pulse the cut butter into the dry ingredients.
3. Add the chocolate chips and stir by hand just to combine.
4. In a separate bowl, whip together the canned pumpkin and eggs. Add this mixture to the dough and mix again until just combined (I recommend using your hands at this stage to work everything together; it’s much easier).
5. Place the dough onto a sheet of parchment paper and flatten with your hands into a circle, 3/4″ thick. Cut into eight triangles, and lay the individual scones on a lined baking sheet. Place the baking sheet into the freezer for thirty minutes (Don’t leave this out, as the colder your scones are when you put them in the oven, the better they will rise).
6. About ten minutes before the scones are ready, preheat your oven to 425 degrees. When ready, bake in the preheated oven for 20 to 25 minutes, testing with a toothpick at the end of the baking cycle to make sure they are done.
These scones are delicious warmed in the microwave, or of course, fresh out of the oven.