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Pumpkin Chocolate-Chip "Cookie" Scones

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 scones
Author Chelsea

Ingredients

  • 3 tablespoons low-fat buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin not pumpkin pie filling
  • 2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup white sugar
  • 1 tablespoon baking powder not teaspoon
  • 1/4 teaspoon salt
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/3 cup butter
  • 1/2 cup milk chocolate chips
  • Extra buttermilk and sugar for topping scones

Pumpkin Glaze

  • 1 and 1/2 cups powdered sugar
  • 1/2 teaspoon cinnamon
  • pinch allsprice
  • pinch Pinch ground cloves or nutmeg
  • 2 tablespoons canned pumpkin
  • 2 tablespoons milk or heavy cream

Instructions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside,
  2. In a large bowl, beat together the buttermilk, egg, pumpkin, and vanilla.
  3. In a separate bowl, combine the flour, cocoa powder, white sugar, baking powder, salt, allspice, cinnamon, and ground cloves. Stir together until completely combined.
  4. Cut the room temperature butter (do not soften or melt) into small cubes.
  5. Using a pastry blender or two knives, cut the butter into the dry mixture until it resembles coarse crumbs.
  6. Stir in the chocolate chips.
  7. Slowly add the dry to the wet, stirring just until a thick dough is formed. Add a little bit more buttermilk or flour if needed.
  8. Pour the mixture on to a floured surface and knead until it comes together into a ball of dough. You don't want to over-stir or over-knead the dough or it will make for a tough and less soft scone.
  9. Shape the dough into a round circle and cut into eight different scones or wedges. Using a pastry brush, brush a little bit of extra buttermilk over all of the scones. Sprinkle lightly with white sugar.
  10. Bake for 18-20 minutes or until a toothpick when inserted comes out clean. Then remove from the oven and allow to cool.
  11. Once cool, you can top with the glaze.
  12. To make the glaze, beat together all of the ingredients adjusting the seasonings as desired.
  13. Pipe (in a frosting bag or plastic bag with top cut off) or spread (witha butter knife) onto the scones.

Recipe Notes

The last paragraph in the post has a few scone tips - check them out before making these!