Warm, spiced scones with pumpkin, chocolate chips, and a touch of cookie dough—perfect with coffee or tea.
# Components:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/3 cup light brown sugar, packed
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
09 - 1/2 cup unsalted butter, cold and cubed
10 - 2/3 cup canned pumpkin puree
11 - 1/3 cup buttermilk, cold
12 - 1 large egg
13 - 2 teaspoons pure vanilla extract
→ Cookie Dough Pieces
14 - 1/3 cup mini chocolate chips
15 - 1/4 cup finely chopped walnuts or pecans (optional)
→ Topping
16 - 2 tablespoons coarse sugar
17 - 2 tablespoons mini chocolate chips
# Method steps:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, light brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly mixed.
03 - Add cold, cubed butter to the flour mixture. Blend with a pastry blender or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk pumpkin puree, buttermilk, egg, and vanilla extract until smooth.
05 - Pour wet mixture into dry ingredients. Stir gently until just incorporated, being careful not to overmix.
06 - Fold mini chocolate chips and nuts (if using) into the dough evenly.
07 - Transfer dough onto a lightly floured surface and pat into a 1-inch thick disk. Cut into 8 wedges.
08 - Arrange scones on the baking sheet, spacing apart. Brush tops with buttermilk, then sprinkle with coarse sugar and additional mini chocolate chips.
09 - Bake for 18 to 22 minutes or until scones are golden and a toothpick inserted in the center emerges clean. Allow to cool slightly before serving.
