Seeing as how it’s now Fall, I have to bring you a pumpkin recipe. You probably didn’t know this, but I’m kind of obsessed with everything pumpkin; and I’ve been enjoying something pumpkin-related at least once or twice a day for the past couple weeks.
I made these Pumpkin Chocolate Chip Scones over the weekend for a party, and the leftovers didn’t last very long once they got home.
If you have a Kitchen Aid mixer, these are super easy to make! I used the mixer for the dry ingredients, then as I was struggling to stir the dough together I was like wait… I have a mixer for a reason. So that basically cut my effort in half.
And usually I flatten out the dough to cut it into triangles; but this time, I used a circular cutter (AKA an empty tuna can) to make them look more like cookies, and they turned out pretty well!
These scones are amazing for breakfasts or snacks; best enjoyed with a cup of hot coffee. They’re nice and soft, unlike some of the crumbly scones I’ve tried. Make these for your next holiday get-together!
Slightly adapted from My Kitchen Craze
Pumpkin Chocolate Chip Scones
Ingredients
- 2 cups all purpose flour
- 1 cup rolled oats
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 6 tablespoons butter
- 3/4 cup canned pumpkin
- 2 tablespoons milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips (I used dark)
Instructions
- In a mixing bowl, mix together the flour, oats, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Cut in the butter until the mixture becomes crumbly.
- In a separate bowl, stir together the canned pumpkin, milk, egg, and vanilla extract. Add the wet ingredients to the dry and stir until just mixed. Stir in the chocolate chips.
- On a floured surface, knead the mixture a few times and push flat with your hands. Using a circular cutter, cut the dough into at least 12 circles (You may get 13). Place each scone on a greased cookie sheet.
- Bake at 400 degrees for 12-15 minutes until the edges are just starting to turn brown.