- Makes 12 scones
- 2 3/4 cups all-purpose flour
- 1 Tablespoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup cold butter
- 2/3 cups canned pumpkin
- 2 large eggs
- Turbinado sugar, for topping
- Milk oe cream to brush the tops of the scones
- 1 cup chocolate chips, optional
Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and spices. I used my electric stand mixer to mix these scones, following the tips learned from Ina Garten's cranberry scone recipe. Cut the butter into small chunks and add to the flour mixture. Mix with the paddle attachment to incorporate the butter into the flour mixture. Don't worry about getting all the chunks the same size.
Add the chocolate chips if you are using them. They will add an additional 93 calories per scone.
In a separate bowl, whisk together the pumpkin and eggs until smooth. Add this mixture to the dry mixture. Stir until the batter holds together.
Divide the dough in half. On a lightly floured surface, roll into two 6 inch rounds. (5 inch rounds without the add ins.) Line a baking sheet with parchment paper. Cut each round into six wedges. Place on the baking sheet. Brush the tops with milk or cream and sprinkle with sugar.
Bake the scones for 22 to 25 minutes, until they are golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Total calories per scone with chocolate chips=304.