[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



Directions
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.