From the coffee shop to your kitchen, while still being as fragrant and enticing as ever, these little treats make quite an impression! Pumpkin Spice Chocolate Scones are infused with warm, autumnal flavors of pumpkin and the best accompanying spices… and then come the melty, rich chocolate chips! Oh, and don’t forget the sumptuous cinnamon glaze on top! Pumpkin Spice Chocolate Scones are like the best of fall in pastry form!
Ingredients
For the scones:
- 3 cups unbleached all-purpose flour, plus more, to taste, for dusting a work surface
- 1/2 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- ground cloves, to taste
- 1 cup canned pumpkin
- 2 eggs
- 1/4 cup milk
- 1/2 cup butter, frozen
- 1 cup mini chocolate chips
For the glaze:
- 1 (16-ounce) package powdered sugar
- 1/2 cup milk
- 1/2 teaspoon cinnamon
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a cookie sheet with parchment paper.
Step 3 –In a large bowl, add 3 cups of the flour, the sugar, the baking powder, the salt, 1 teaspoon of the cinnamon, the ginger, the nutmeg, the allspice, and the cloves and whisk to combine.
Step 4 –In a separate bowl, add the pumpkin, the eggs, and 1/4 cup of the milk and whisk to combine.
Step 5 –Using the large holes of a box grater, grate the frozen butter.
Step 6 –Add the grated butter to the flour mixture and toss gently to combine.
Step 7 –Add the chocolate chips to the flour mixture and toss gently to combine.
Step 8 –Fold the pumpkin mixture into the flour mixture just until the dough forms. Be careful not to overwork the dough; it’s okay if a little of the flour still remains.
Step 9 –Using the extra flour, dust a work surface.
Step 10 –Divide the dough in half and turn the dough halves out onto the prepared work surface.
Step 11 –Knead each dough half a couple of times.
Step 12 –Form each dough half into a 6-inch circle.
Step 13 –Place the dough circles onto the prepared cookie sheet.
Step 14 –Using a bench scraper, divide each circle into 6 triangles.
Step 15 –Gently move the triangles out and away from each other a bit, so each one has a little space.
Step 16 –Bake until the scones are golden-brown on top and are baked through, about 20-22 minutes.
Step 17 –Transfer the scones to a wire rack to cool.
Step 18 –In a medium bowl, add the powdered sugar, the remaining milk, and the remaining cinnamon and beat together until a smooth glaze forms.
Step 19 –Spoon the glaze over the warm or room temperature scones.
Step 20 –Serve.
