Pumpkin Chocolate Chip Scones

The first time I ate a homemade scone was not like you would imagine. It was not while having coffee or tea at a friend's house, and it was not after I found an amazing recipe and just had to try it. Instead, it was backstage during a high school musical performance of Fiddler on the Roof or maybe Annie Get Your Gun, I can't remember which now. My friend Leah's mom always made such great food for school events, like the fall musicals, and it was not unusual to find a table heaping with wonderful things set up somewhere in the back hallway or the choir room behind the stage. For some reason, I had it in my head that scones were too unique and elegant to be made at home. But when Leah's mom made a giant plate of scones, I found myself hanging out between scenes and socializing with the food table more than with my friends, and it was all because of the scones. I could not stop eating them.

Well, the rest is history, and now I rarely will buy a scone anywhere because the fresh homemade ones are just so much better. Scones are so easy to make, and unbaked scones keep really well in the freezer until you need them. I usually have one or two kinds stocked up to make at a moments notice. The frozen ones take a little longer to bake, but other than that you couldn't tell if they were made five minutes ago or 5 months ago (not that they ever last that long in our freezer, unless I make a TON of them at once). It's nice to be able to pull them out in the morning and take a warm scone with you to work.

Since it is pumpkin season and the weather is getting colder (requiring more hot drinks), pumpkin scones were on my menu. The chocolate chips add a smooth richness to the spicy scone and the flavors balance beautifully. My husband likes everything more if it has a sugary layer on top, so I also made a glaze for the scones, which definitely makes them visually appealing. I'm sure they would be just as good if you decided to skip the glaze for some reason. Hmm, I'd love to know: what is your favorite kind of scone?


Harvest Pumpkin Scones
Makes 12

For the scones:
2 3/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup (1 stick) butter, cut into small pieces
3/4 to 1 cup chocolate chips
2/3 cup canned pumpkin
2 large eggs

For the glaze:
1 cup + 1 tablespoon powdered sugar
2 tablespoons milk

For the spice glaze:
1 cup + 3 tablespoons powdered sugar
2 tablespoon milk
1/4 teaspoon cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

1. In a large bowl, combine and whisk together the flour, sugar, baking powder, salt, and the spices. Add the butter pieces, and using a pastry blender, two knives, or your fingers, work the butter into the dry ingredients until it is evenly crumbly and some chunks of butter remain. Stir in the chocolate chips.

2. In a small bowl, whisk together the pumpkin puree and the eggs till smooth. Add the pumpkin mixture to the large bowl of dry ingredients and stir with a wooden spoon until all is moistened and holds together.

3. Sprinkle two baking sheets lightly with flour. Divide the dough in half and place one half of dough on each sheet. Pat the dough into a circle until it is about 3/4" thick. Brush the top of each circle with milk.

4. Using a sharp knife, cut each circle into 6 wedges. Gently pull the wedges slightly back on the cookie sheet so that there is a little room between each of the wedges.

5. Place the uncovered scones in the freezer for 30 minutes and preheat your oven to 425°. (If you want to freeze some of the scones, freeze them for 30 minutes then wrap tightly in plastic wrap and place in a freezer bag or a air tight container until you are ready to bake them.) Bake for 22 to 25 minutes or until they are golden and a toothpick inserted in the middle comes out clean. Allow the scones to cool, then drizzle with the glazes, if desired. If you are not making the glaze, then serve warm. Enjoy!

To make the glazes:

1. Make the glazes by mixing the ingredients together until smooth. Use a whisk to drizzle first the white glaze and then the spice glaze over the top of each cooled scone. Allow the glaze to dry before storing the scones.

Glaze recipe adapted from Sweet Pea's Kitchen. Scones adapted from King Arthur Flour.

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