Day 2 of the Week of Pumpkin & I’m bringing you one of my favorite scones with a twist! As you know I’m a fan of cinnamon chip scones, they just make my day. Well how could you make a favorite any better you might ask…just add some pumpkin! I seriously have been OD’ing on pumpkin, and I think I like it!
Some people like glaze on their scones but I’m just not one of them. If you do however, a glaze of any kind would work just perfectly for these! These are perfect for your Thanksgiving breakfast or even a recipe for all the left over pumpkin you’ll have after the holidays!
Pumpkin Cinnamon Chip Scones
adapted from King Arthur Flour
2 3/4 cups AP flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
pinch of ground ginger
1/4 teaspoon ground nutmeg
pinch of ground allspice
1/2 cup cold butter
1 cup cinnamon chips, divided in half
2/3 cup canned pumpkin
2 large eggs
Preheat the oven to 425 degrees.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter with a pastry cutter or by hand, just until the mixture is crumbly. Then stir in 1/2 cup of cinnamon chips.
In a separate bowl, whisk together the pumpkin and eggs until smooth. The add the pumpkin mixture to the dry ingredients and stir until all is moistened.
Line a baking sheet with parchment and sprinkle a bit of flour on the parchment. Scrape the dough onto the parchment & divide it in half. Round each half into a circle. Brush each circle with milk, and sprinkle with remaining 1/2 cup of cinnamon chips.
Using a knife slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them a bit.
Bake the scones for about 22 to 25 minutes, or until golden brown and a toothpick inserted into the center of one comes out clean.
Remove & serve warm!