Pumpkin Chocolate Chip Scones

117

By Doughmesstic

Prep Time:

10m

Bake/Cook Time:

14m - 16m

Yield:

12 servings

Dense and lightly sweet, these Pumpkin Chocolate Chip Scones are a quintessential fall treat. Serve them for breakfast or brunch with a steaming cup of coffee or as an after-school treat.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 1/2 cups all-purpose flour*
1/2 cups Dixie Crystals Extra Fine Granulated Sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
6 tablespoons cold butter, cut
1 cup canned pumpkin
4 tablespoons milk
1 egg
1 cup semi-sweet chocolate chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 400 °F. Line a baking sheet with parchment paper and set aside.
In large bowl, combine flour, sugar, baking powder, salt and pumpkin pie spice. Cut in the butter with pastry cutter or fork until butter is mixed in.
In separate bowl, whisk together pumpkin, milk and egg. Fold the pumpkin mixture into the dry ingredients along with the chocolate chips. You may need to add more flour until you can form a soft dough ball.
Place dough ball onto lightly floured surface. Knead 5 or 6 times until smooth. Flatten into round circle about 1 inch thick, then cut circle into triangle shaped scones.
Place scones on baking sheet and bake 14-16 minutes or until toothpick comes out clean.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Susan Whetzel @doughmesstic.

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