So we were having a tea at church and I needed a scone to go with our food. I had already decided on a savory (will be posting soon), but needed a sweet scone.
I started scouring the internet when I came upon this recipe on The King Arthur Flour website. Everything I have made from them has been fantastic so I thought I would give it a try.
- 2-3/4 Cups of King Arthur Unbleached Flour or Regular Flour
- 1/3 Cup of Sugar
- 1 Tablespoon of Baking Powder
- 3/4 Teaspoon of Salt
- 1-1/2 Teaspoons of Pumpkin Pie Spice or 3/4 Teaspoon of Ground Cinnamon, 1/4 Teaspoon of Ground Ginger, 1/4 Teaspoon of Ground Nutmeg, and 1/4 Teaspoon of Ground Allspice
- 1/2 Cup of Cold Butter
- 1-2 Cups of Chocolate Chips
- 2/3 Cup of Canned Pumpkin
- 2 Large Eggs
- Cinnamon sugar (1 Tablespoon of Cinnamon and 1 Tablespoon of granulated sugar), for topping
- In a large mixing bowl; whisk the flour, sugar, baking powder, salt, and the spices (cinnamon, ginger, nutmeg, & allspice).
- Work in the butter until the mix is unevenly crumbly; it’s ok for some larger chunks of butter to remain unincorporated.
- Stir in the Chocolate Chips.
- In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
- Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holding together.
- Line a baking sheet with parchment; if you don’t have any use the sheet without parchment, but don’t grease it. Instead sprinkle a bit of flour on the parchment.
- Scrape the dough onto the floured parchment or pan and divide it in half.
- Round each half into a 6″ circle, about 3/4 an inch thick.
- Brush each circle with milk and sprinkle with cinnamon-sugar mixture.
- Using a knife, cut each circle into size wedges.
- Carefully pull the wedges away from the center to separate them just a bit, about 1/2 inch space between them.
- Place the scones in the freezer for 30 degrees uncovered. While the scones are chilling, preheat the oven to 425 degrees F.
- Back the scones 22-25 mins or until golden brown and toothpick inserted into a center of one comes out clean. The edges should be baked through.
- Remove from the oven and serve warm.
Update 9/23/18 I also made this for the first day of fall, and without chocolate chips:
Thoughts After Baking:
I loved them! They were perfect!
They were just so delicious everyone ate them right away and wanted more.
I cannot recommend more strongly that you should definitely make them.
For more King Arthur Flour recipes, 1-2-3-4 Peanut Butter Cookies
For more scones, go to Lemon Scones
For more pumpkin recipes, go to Pumpkin Spice Cake
For more recipes, go to Rice Krispies Peanut Butter Banana