Tuesday, October 12, 2010

[Recipe Share] Chocolate Chip Pumpkin Scones

I meant to post this recipe on Sunday... but I never had the chance to upload the pics.  I got this recipe from Dunne at With a Cherry On Top and almost followed it exactly.  I brought the scones to brunch at my girlfriends house, and they appeared to be a hit.  I'll be making another batch tonight so I have some for the rest of the week.... I love me some baked goods in the morning!

(my changes noted in red)

Pumpkin Chocolate Chip Scones with Maple Glaze

Ingredients - Scones:
2 cups Flour
1/3 cup Brown Sugar, packed
1/2 Tsp. Pumpkin Pie Spice
1/2 Tsp. Ground Cinnamon
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
8 Tbsp. cold, Unsalted Butter, cut into pieces (I cut them into single tablespoons as marked on the wrapper)
1/2 cup Chocolate Chips
1/2 cup Buttermilk
1/2 cup Pumpkin Puree'
1 Tsp. Vanilla Extract

Ingredients - Glaze
2 Tbsp. Unsalted Butter
1/4 cup Maple Syrup
1 cup Powdered Sugar

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. (I didn't have parchment paper so I just layered a cookie sheet over another to prevent them from browning to quickly on the bottom - it worked)

In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Add in the butter and stir with a fork to combine. Using the fork or a pastry blender, blend the butter into the dry mixture until it resembles coarse crumbs (the largest pieces of butter should be no larger than the size of a pea). Add in the chocolate chips and mix to combine.

In a small bowl, combine the buttermilk, pumpkin and vanilla; mix well. Add into the dry ingredients and stir together gently just until the dough comes together. **I found the dough to be quite sticky, so I kneaded it for a bit on a floured surface just to help it come together more. Be careful, though, to not overwork the dough if you do this**

I also found the dough to be very sticky, I just kneaded and blended within the bowl until all dry ingredients were mixed in. 

Move the dough to the prepared baking sheet and pat it out into a 9-inch round (about 1"-1,." thick). Bake until a toothpick inserted in the center comes out clean (about 22-25 minutes). Allow it to cool and slice it into wedges.

Meanwhile, in a small saucepan, heat the butter and maple syrup over medium heat until combined. Gradually whisk in the powdered sugar until smooth. Allow it to cool just enough to transfer to a pastry bag (or Ziploc bag with the tip slightly cut off) and drizzle the glaze over the cooled scones. (This made a lot more glaze than I needed.  After drizzling, I double bagged the pastry bag, sealed, and saved in the fridge.  I'm going to see if I can reheat the glaze tonight to reuse -- I'll edit if it actually works!)

Make sure to enjoy the scones when they are cool, otherwise the texture is bit too "breadlike" when warm.  Perfect treat for the season.


  1. what a fun recipe! i am bookmakring it for my pumpkin party!

    yes if you have an outside Pennsylvania address use it!

    You just may have to ship what you order there too...but not sure about that!

    Btw it's on!!! GOO GIANTS!

  2. They were so good! You'll love them :)

    I do have two NJ addresses (my parents) :) Want to count that post as my entry or should I post a new one??

    and booo Giants, GO PHILS!!!!

  3. I'll count that. It's going to be a rough couple week's. I may or may not be talking to you ;) <3

  4. Awesome recipe! My favorite local bakery does a pumpkin chocolate chip scone every fall. I can't stay away and end up spending quite a lot of money there while they have them! I will definitely be trying this recipe. Maybe I'll save some money by making my own :)

  5. hi love .. i'm not the biggest pumpkin eater - but the scone sounds YUMMY!!!

    PS PASS IT ON --> GIVE-AWAY going on – 2 necklaces = 2 winners .. LAST day to ENTER!!!

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    Erika @ ~Tiptoe Butterfly~

  6. This sounds RIDICULOUSLY good. I am a huge fan of scones -- are these the more "dry" type, or are they moist? If that makes any sense, haha!

  7. AppGal - I was able to cut 9 or 10 triangle slices and only had to pick up some buttermilk, pumpkin, and maple syrup (for the glaze) to make them, had everything else. So being that I can make a few more batches with the ingredients I bought, it's def a money saver :)

    Erika - i'll eat anything with chocolate chips. fact. haha

    Amy - they are more on the moist side, which is why I noted to make sure they cool before you eat. I think I was expecting them to be drier and more crumbly like a biscotti, but the were definitely soft scone like the next morning. I'm glad I didn't "dry" them as I would with a biscotti cookie....

  8. OMG, these look so delicious. I love scones, LOVE SCONES!
    Thanks for sharing the recipe. Now, if I can only get husband to make these for me. Yes, sad, I cannot cook, that's why I married my husband, his cooking skills.


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