Chocolate Chip Pumpkin Scones

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 2 Egg, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Chocolate chips, mini
  • 1/2 tsp Cinnamon
  • 7 1/3 tbsp Granulated sugar
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Salt

• Dairy

  • 1 stick Butter, unsalted
  • 3 tbsp Milk

• Liquids

  • 1 tsp Milk or water

Found on bakerbynature.com

Description

Directions

• For the egg wash:
• In a small bowl beat together the egg and water; set aside until needed.
• For the cinnamon sugar topping:
• In a small bowl combine the cinnamon and granulated sugar; set aside until needed.
• For the scones:
• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine the flour, mini-chocolate chips, salt, baking powder, baking soda, sugar, and pumpkin pie spice; mix well; set aside.
• Cut the butter into small cubes (or use a cheese grater to shred it) then quickly work it into the flour mixture (using a pastry cutter or two forks) until it resembles a coarse meal.
• In a medium-sized bowl whisk together the egg, pumpkin puree, and milk; pour into the flour and butter mixture and using a fork, gently stir everything together until just moistened.
• Pour the shaggy dough out onto a clean, well floured work surface. Using your hands, shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
• Lightly brush each scones with the egg wash, then sprinkle each one generously with cinnamon sugar.
• Bake scones for 18-20 minutes, or until the tops are lightly golden brown. Cool scones for 10 minutes on the tray, then serve warm!

Nutrition