Pumpkin Chocolate Chip Scones

This morning, our Physics 141 professor walked into the classroom with the fat, still-warm stack of tests in his hand.

“So, I looked over this test like 10 minutes ago,” he said, “and I think I made it a little bit too hard.”

Not cool, Antonio. Not cool.

What’s a girl to do the following afternoon, with the looming anticipation of a sub-par test grade hanging over her head?

Go to the climbing gym and conquer that new V2 route on the east bouldering wall? Watch Vampire Diaries while eating a peanut butter and jelly sandwich? Go to the store and stock up on flour, sugar, and lettuce? BAKE PUMPKIN SCONES?

All of the above?

My thoughts: any bad news is bearable with a scone in hand. Right?

aka IT’S PUMPKIN CHOCOLATE CHIP SCONE TIME IN HANNAH’S KITCHEN. Gonna hand out these lil friends to my fellow test-sufferers tomorrow before we go over the test. Hopefully it’ll soften the blow? Plus the test is curved so honestly I’m not too worried.

Still made scones, regardless. Duh.

These scones are moist, fluffy, and just a tad bit sweet. The pumpkin isn’t overwhelming, but the fall spices really come through. The chocolate chips spice things up a bit, but can be swapped out with white chocolate chips, walnuts, cranberries, etc. The original recipe calls for cinnamon chips, which would be delicious as well.


Spiced Pumpkin Chocolate Chip Scones

Makes 16 scones

Adapted from King Arthur Flour

  • 2 3/4 cups flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup cold butter, cut into small chunks
  • 1 cup chocolate chips
  • 1 cup canned pumpkin
  • 2 large eggs
  • turbinado sugar, for topping

Whisk together flour, sugar, baking powder, salt, and spices in a large bowl. Work in butter with fingertips until mixture resembles coarse sand. It’s okay to leave some larger chunks of butter. Stir in chocolate chips. In separate bowl, whisk together eggs and pumpkin until smooth. Pour pumpkin mixture into dry ingredients and mix until evenly moistened and sticking together.

Cover a baking sheet with parchment paper and lightly flour it. Dump dough onto baking sheet and divide in half. Form two six-inch rounds (about 3/4-inch thick). Place sheet in fridge or freezer until oven is preheated.

Preheat oven to 425 degrees. Remove dough from fridge and slice each round into 8 triangles, using a knife you’ve run under cold water. Brush tops of scones with milk and sprinkle with turbinado sugar (and some cinnamon, if you so please.) Pull scones apart so there’s about 1/2 inch of space between them.

Bake for 16-20 minutes, or until the edges look baked through.



6 responses to “Pumpkin Chocolate Chip Scones

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