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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup cold unsalted butter, cubed - 1/2 cup canned pumpkin puree (not pumpkin pie filling) - 1/4 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips

Pumpkin Chocolate Chip Scones

Embrace the cozy flavors of autumn with these delightful Autumn Bliss Pumpkin Chocolate Chip Scones. Perfectly blending the warm taste of pumpkin with the sweetness of chocolate, this delicious recipe is ideal for gatherings or a comforting treat at home. Whether paired with your morning coffee or enjoyed as a snack, the light and fluffy texture of these scones makes them a seasonal favorite. Discover how to create this perfect fall treat and indulge in every bite of pumpkin-chocolate goodness.
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Ingredients
  

2 cups all-purpose flour

½ cup brown sugar, packed

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ cup unsalted butter, cold and cubed

1 cup canned pumpkin puree (do not use pumpkin pie filling)

1 large egg

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1-2 tablespoons milk (optional, for brushing)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper. This will prevent the scones from sticking and ensure even baking.

    Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the flour, packed brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Ensure there are no lumps for an even texture.

      Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, or your fingertips, cut the butter into the dry mix until it resembles coarse crumbs with some small pea-sized pieces of butter remaining. This will make your scones flaky.

        Mix Wet Ingredients: In a separate medium bowl, combine the pumpkin puree, large egg, and vanilla extract. Whisk them together until the mixture is smooth and uniform without any lumps.

          Combine Mixtures: Pour the pumpkin mixture into the bowl containing the dry ingredients. With a spatula or wooden spoon, gently fold the two mixtures together until they are just combined. Avoid overmixing to keep the scones light and fluffy.

            Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough without overworking it.

              Shape the Dough: Lightly flour your work surface, then turn the dough out onto it. With clean hands, gently knead the dough only a few times until it holds together. Flatten the dough into a round disc, approximately 1-inch thick.

                Cut Scones: Using a sharp knife or pizza cutter, slice the dough into 8 equal wedges (like a pizza). Carefully transfer the scones onto the prepared baking sheet, ensuring there's space between each for expansion during baking.

                  Brush with Milk: (Optional) For a beautiful, golden finish, lightly brush the tops of each scone with a small amount of milk before placing them in the oven.

                    Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes. Watch for a golden brown color and check doneness by inserting a toothpick into the center—if it comes out clean, they’re ready!

                      Cool and Serve: Once baked, allow the scones to cool for a few minutes on the baking sheet before transferring them to a wire rack. These scones can be enjoyed warm or at room temperature. For an extra touch, drizzle with maple syrup or spread with your favorite topping!

                        Prep Time, Total Time, Servings: 15 mins | 35 mins | 8 scones