Pumpkin Scones
Warm, cinnamon-y, pumpkin scones are the perfect treat for cool fall mornings.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon dried ginger
- 1/8 teaspoon ground allspice
- 6 tablespoons unsalted butter (diced and kept cold in fridge while prepping other ingredients)
- 2 tablespoons unsalted butter (melted)
- 1/2 cup pumpkin (NOT pumpkin pie filling)
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips (optional)
- 1 egg (beaten with 1 tablespoon water)
- 2 tablespoons coarse sugar (optional)
Instructions
- Preheat oven to 425 degrees. Line baking sheet with parchment paper or silpat.
- Combine dry ingredients in large mixing bowl. Cut in butter with a pastry cutter until mixture resembles coarse meal. (Alternatively, rub butter in with your fingers.)
- In separate bowl, whisk pumpkin together with milk, egg and vanilla. Add to dry ingredients and combine. Fold in chocolate chips, if using.
- Pour mixture out onto lightly floured surface and knead until dough comes together. The dough will be very soft. Shape into a circle roughly 8 inches wide and one inch tall. Cut into eight wedges.
- Place wedges on baking sheets. Top with melted butter and sugar (if using).
- Bake at 425 for 12-14 minutes (the bottoms will begin to turn brown). Serve warm.