Pumpkin Chocolate Chip Scones |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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YUM. Enough said. Ingredients:
2 cups all-purpose flour |
7 tablespoons granulated sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 teaspoon cinnamon (ground) |
1/4 teaspoon nutmeg (ground) |
1/4 teaspoon ginger (ground) |
6 tablespoons butter (cold) |
1/2 cup canned pumpkin (i use libbys 100% pumpkin, not pumpkin pie mix) |
3 tablespoons half-and-half |
1 tsp vanilla paste (vanilla extract will also do) |
1 large egg |
1/2 cup mini chocolate chips |
glaze |
1 cup powdered sugar |
1 tablespoon powdered sugar |
2 tablespoons whole milk |
Directions:
1. Preheat oven to 425 degrees.
2. Combine flour, sugar, baking powder, salt, and spices in a large bowl.
3. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious.
4. Set aside.
5. In a separate bowl, whisk together pumpkin, half and half, vanilla paste and egg.
6. Fold wet ingredients into dry ingredients and mix in mini cinnamon chips.
7. Form the dough into a ball.
8. Pat out dough onto a lightly floured surface and form it into an 8-inch circle and about 1 inch thick.
9. Use a large knife or a pizza cutter to slice the dough into 8 equal triangular portions.
10. Place on prepared baking sheet.
11. Bake for 14–16 minutes. Scones should begin to turn light brown.
12. Place on wire rack to cool.
13. Glaze
14. Mix the powdered sugar and 2 tbsp milk together until smooth.
15. When scones are cool, use a brush to paint plain glaze over the top of each scone.
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