Recipe adapted from here.
2 3/4 cups flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 cup cold butter, cut into small pieces
1 cup mini chocolate chips
2/3 cup canned pumpkin
milk for brushing
sugar for sprinkling
1. In a large bowl, mix together the flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice.
2. Add in the cold butter. Note: Cold, cut butter is the secret to good scones! Your butter needs to be in small pea-sized pieces. If you have a pastry cutter, use it! If you're like me and you don't have a pastry cutter, a couple of forks or a food processor will work just fine. Do not use your hands - the warmth will melt the butter!
3. Add in the chocolate chips and lightly mix it all together.
4. In a medium bowl, mix the pumpkin and eggs until well-blended.
5. Add the pumpkin/egg mixture to the dry ingredients and use a spatula to mix everything together. Use your hands if necessary!
6. Put a sheet of parchment paper (or a Silpat) on a baking sheet. Form the dough into two round disks on the parchment paper. Flatten each disk until it is about 3/4 inch thick, and use a knife or pizza cutter to separate it into six slices. Spread the slices apart.
7. Preheat the oven to 425. While oven is preheating, put the scones into the freezer to set.
8. Brush milk over the tops of the scones, and sprinkle some sugar on each one.
9. Bake at 425 for 20-25 minutes (or until a toothpick inserted in the center of a scone comes out clean).
With butter added...
Adding chocolate chips...
Pumpkin + Eggs
All mixed up...
Adding pumpkin mixture...
Cut into 6 slices...
In the freezer...
In the oven!