Pumpkin Chocolate and Cinnamon Chip Scone
I love everything and anything that looks like, smells like and tastes like a scone. So, it didn’t really surprise anyone when I made a pumpkin scone. But it’s not just any pumpkin scone.
It’s the kind of pumpkin scone that has all the yumminess that anyone can ask for. Of course adding all the appropriate spices but also adding cinnamon chips and chocolate chips. Why choose between one or the other, when you can have both.
Pumpkin works well with cinnamon and it’s been shown in a recipe or two that pumpkin is good with chocolate too, so my train of thought was pretty obvious, the more the merrier!
Now it’s all about the amount of yumminess you’re using, there is such a thing of too much of a good thing. Since you want to celebrate both flavors, there has to be the right amount of both to add in.
In this recipe, I made sure to perfect the measurements for everyone to enjoy cinnamon and chocolate for many mornings to come. Oh, I’m still eating the crumbs from last week’s dozen.
To make the scones was quite simple and is fast to make, if you have all the ingredients. Because I live for scones, I always have sticks and sticks of butter in the freezer, just waiting for my next scone creation to hit me.
Since I’m gluten free, I always turn to King Arthur’s Measure for Measure flour. This recipe is created for the gluttons for gluten, but if you do happen to turn to Gluten Free then the best flour is King Arthur’s Measure for measure. There is no fuss involved, follow the same recipe and use the same amount of flour. Easy Peezy. Nothing to think about.
Ingredients:
2 3/4 cups (330g) Gluten-Free Measure for Measure Flour
1/3 cup (74g) granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
8 tablespoons (113g) butter, cold
1 cup (184g) cinnamon chips
1/2 cup semi-sweet chocolate chips
2/3 cup (152g) pumpkin purée
2 large eggs
coarse white sugar, for topping
How to:
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
Stir in the ginger and/or chips/bits.
In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.
Add the pumpkin/eggs to the dry ingredients and stir until thoroughly combined.
Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and divide it in half. Shape each half into a 5" round (if you haven't incorporated any add-ins); or a 6" round (if you've added up to 2 cups of chips/bits). The rounds should be about 3/4" thick.
Brush each dough round with milk, and sprinkle with coarse white sugar or cinnamon sugar.
Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them at their outer edges.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 22 to 25 minutes, until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
These scones are not in the least bit hard to make, especially if you’re pressed for time to bring it somewhere or if you wake up one morning and just craving a scone. Which is the story of my life. This pumpkin scone recipe is a great foundation to start with and from there you can add more of whichever spice or sweetener you prefer.
You really can’t go wrong with these pumpkin chocolate cinnamon scones! Let me know how you like them!