Pumpkin Chocolate-Chip Scones

Being pregnant I haven't had any of what I would call strange cravings (not including that applesauce with peanut butter thing... gross!) but I will think of something that sounds good and that's it I have to make it. So this morning I was struck with the scone bug that lead to me trying to decide between cranberry orange, chocolate chip, or pumpkin. I decided everything is better with chocolate and I had some pumpkin I need to use up so here we are pumpkin chocolate-chip scones.

I searched Pinch My Salt for a recipe (this blog has single-handedly changed my cooking forever!) and found to my delight she had already done a lot of the work for me and already had a pumpkin scone recipe I threw in some chocolate chips and got ready for breakfast. They turned out amazing!!


Taken from: http://pinchmysalt.com/2007/10/18/pumpkin-spice-scone-recipe/

• Pumpkin Spice Scones
• 1 C. all purpose flour
• 1 C. cake flour
• 1 1/2 t. baking powder
• 1/2 t. salt
• 1/2 t. ground cinnamon
• 1/2 t. ground nutmeg
• 1/4 t. ground allspice
• 1/4 t. ground ginger
• 6 T. unsalted butter
• 1/2 C. chocolate chips (optional)
• 1/3 C. pumpkin puree
• 1/3 C. heavy cream
• 6 T. brown sugar
• 1 t. vanilla
• 1. Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).
• 2. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the chocolate chipes if you are using them.
• 3. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
• 4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.