I know it’s not quite October yet, but at the slightest hint of a fall breeze or fallen leaf, I’m ready for all things pumpkin.
One of my favorite autumnal treats is a warm pumpkin chocolate-chip scone served alongside a hot cup of coffee. I’d like to share this delicious recipe that I’ve admittedly used twice already this year. It's sure to produce scrumptious scones that’ll have you in fall heaven!
2-3/4 cups of whole wheat flour
2 tablespoons of baking powder
1 teaspoon of salt
1 teaspoon of ground cinnamon
1 teaspoon of pumpkin pie spice
1/4 teaspoon of nutmeg
3/4 cup of cold butter, cubed (1.5 sticks)
3/4 cup of pumpkin puree
2 large eggs
1/3 cup of brown sugar
1 cup of mini chocolate chips
Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine all dry ingredients: flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Mix and set aside. Add in your cold butter cubes, and use a pastry blender or your finger to combine mixture into a chunky, sandlike texture.
In a medium mixing bowl, whisk together the brown sugar, pumpkin puree, and eggs. Then, combine the wet mixture into the dry mixture and add in the chocolate chips. Be careful not to overwork the batter.
On a nonstick, floured surface, form the dough into an 8-inch circle and cut into triangles. Sprinkle a little flour on top of the dough and on your cutting utensil for an easier, cleaner cut. Place your triangular-shaped treats onto your baking sheet and freeze for 20-30 minutes.
Next, place your scones in the oven to bake for 18-25 minutes or until a toothpick comes out clean. Serve warm alongside a hot cup of coffee and enjoy!