Pumpkin Chocolate Chip Scones

These pumpkin chocolate chip scones with an almond butter glaze are the perfect treat for fall.

Pumpkin Chocolate Chip Scones

Meet one of my proudest moments in the kitchen.

Pumpkin Chocolate Chip Scone Dough

A ball of scone dough.

Not just any scone dough, but pumpkin chocolate chip scone dough.

When this came together and I started “cutting” out little round scones, there was a part of me that just wanted to scream to the masses: “I AM MAKING SCONES!” (note: Instagr.am and twitter accounts are quite therapeutic for situations like this.) I have no idea why the thought had intimidated me so much before, but scones seemed hardcore. Like something only bakers do. I am not a baker. I cringe at the sight of a rolling pin. Yeah, I have a few baked goods on here, but baking still scares me. I tediously write out ingredients, do research on ratios and still peek through the oven window praying whatever’s in there will rise each and every time. Cooking? That’s a cakewalk for me. Throw things together, how bad can it be, right? But with baking, there’s no forgiveness if you get it wrong.

Pumpkin Chocolate Chip Scones

These my friends, are anything but wrong.

Pumpkin Scones with Chocolate Chips

In fact, they are very, very right.

Pumpkin Chocolate Chip Scones

The only wrong thing about this is that I made 11 of them, 1.5 days before leaving for a 7 day work trip. Stupid, stupid, stupid. I’m sure Ulysses feels otherwise.

The spice came out just right. Not overpowering, but faintly there behind the chocolate chips. Sweetness wise, they are right in the middle of perfect for breakfast and just sweet enough for dessert with a cup of tea.

Pumpkin Chocolate Chip Scones

If you need something sweeter than that to satisfy your dessert craving, here’s 4 words for you: sugar almond butter glaze.

Pumpkin Chocolate Chip Scones

Do it.

Pumpkin Chocolate Chip Scones
 
Prep time
Cook time
Total time
 
These pumpkin chocolate chip scones with an almond butter glaze are the perfect treat for fall.
Author:
Serves: 11
Ingredients
  • 1 cup unbleached AP flour
  • ½ cup whole wheat pastry flour
  • ¼ cup sugar (I used turbinado)
  • ½ teaspoon salt
  • ¾ tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • ½ stick cold butter, cubed
  • ⅓ cup pumpkin
  • 1 egg
  • ½ teaspoon vanilla extract
  • 3 tablespoons milk*
  • ¼ cup dark chocolate chips
  • extra flour for dusting
Sugar Almond Butter Glaze
  • ¼ cup confectionary sugar
  • 1 tablespoon almond butter
  • 2 tablespoons almond milk
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper or use a silpat if you have one.
  3. In the bowl of a stand mixer fitted with the paddle attachment combine flours, sugar, salt, baking powder, baking soda, spices and cubed butter. Mix on medium-low speed until the butter is fully incorporated and the texture/size of the mixture is that of small peas.
  4. In a separate bowl, combine pumpkin, egg, vanilla and milk and whisk together.
  5. Add wet ingredients to dry and fold together.
  6. Once combined, fold in chocolate chips.
  7. On a floured surface, roll dough into ball and then roll out to a rectangular shape about ½ an inch high using a rolling pin.
  8. At this point, you can either cut into circles using a cutout or a rim of a glass, or cut into triangular shapes. If doing circles, you will have about 11 of them.
  9. Once desired shapes are cut out, lay on baking sheet.
  10. Bake for approximately 12-14 minutes until golden on the edges.
  11. Transfer to cooling rack.
For the glaze:
  1. combine all ingredients in a small bowl and whisk until desired consistency.

 

Comments

    • 6

      Running to the Kitchen says

      I think you must’ve had a bad one! They should be crunchy on the outside and soft on the inside :)

  1. 12

    says

    I love scones and these look amazing. I too was scared of scones the first time I tried them, but they are so eay to make! And they really impress people when you make them for a group breakfast. They remind me of that commercial for Rice Krispie treats, where the pop sprinkles her face with flour to show how difficult they are to make, but not really.

    • 14

      Running to the Kitchen says

      Thanks Laura! I’m so calling my husband when I land (gotta love inflight wifi) to tell him to freeze some of them for me :)

  2. 16

    says

    I love how descriptive you are! I obv need lessons =) It always makes me EXTRA hungry! =)

    these look great girl! i’ve never made scones before… i wonder if they would fall into my lack of skill baking level.. haha!

  3. 22

    says

    Mmmmm…these look phenomenal! I’m always intimidated by scones, as well. I have no idea why. But these look completely manageable! Not to mention, they’re pumpkin. What more could I ask for??

Trackbacks

  1. […] trainingSubscribeRunning to the KitchenPomegranate orange sconesNovember 29, 2011Remember these and how I said it was my proudest moment in the kitchen. Well that lasted about a month and a half […]

  2. […] For some reason, I assumed it was difficult and there was no way I could make it. I’ve done this before and tend to do this anytime it comes to baking, especially bread.I think it’s mostly a fear of […]

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