These pumpkin scones are packed with pumpkin flavor, pumpkin spices, and chocolate chips! Plus, it’s topped with a cinnamon vanilla glaze! Yum.
All hail the pumpkin!
Even if you’re the person who only “kind of” likes pumpkin (who are you?!).
If that’s you, I’m making it my duty this season to convert you all to the wonders of pumpkin everything.
Pumpkin is my everything during fall, and after making an executive decision, it should be yours too.
Except soup. Pumpkin soup is not my everything.
I don’t think I can stand behind pumpkin soup. I mean, I’ve never tried it, so my non-support of pumpkin soup is completely unreliable, but I have a weird thing with pureed soups. They remind me too much of smoothies, but then they’re hot and non-fruity and I’m so thrown off I can’t handle it.
I find it best to avoid uncomfortable situations. Usually, I’m so caught off guard that I say something awkward and inappropriate and then we all feel awkward and uncomfortable.
I’m like Lorelai Gilmore. “I have to go sit in a closet or something.”
I’m pretty sure this is what you should be eating for breakfast.
These pumpkin scones are packed with pumpkin flavor, pumpkin spices, and chocolate chips! Plus, it's topped with a cinnamon vanilla glaze! Yum.
- 2 1/2 c all purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/2 c brown sugar
- 1/2 c cold butter, cut into cubes
- 1/2 c pumpkin puree
- 1 egg
- 1/2 c heavy cream, plus 2 Tbsp for brushing
- 1/2 c mini chocolate chips
- 1 c powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tsp cinnamon
- splash of milk
- Preheat oven to 400 degrees.
- In a large bowl, mix flour, baking powder, brown sugar, salt, cinnamon, all spice, nutmeg, and cloves together.
- With a pastry cutter, mix in cold butter pieces until the mixture resembles coarse crumbles (butter pieces should now be about the size of peas).
- Mix in pumpkin, egg, and heavy cream until combined.
- Add in chocolate chips and mix.
- Turn out onto a floured surface and form dough into a 9" circle. Cut into 8 triangles.
- Brush the tops with heavy cream and bake for 12-15 minutes, or until golden brown.
- While the scones are baking, mix powdered sugar, cinnamon, and vanilla extract. If the glaze seems too thick, add in a splash of milk. If it seems to thin, add in a little more powdered sugar.
- Pour over warm scones.
My favorite products used in this recipe:
Here are some other pumpkin recipes: