2LargeEggsdivided (one for mixture and one for eggwash)
½cupPumpkin Puree
1tablespoonCoarse Sugarto sprinkle on top
For Maple Glaze
4tablespoonGranulated Sugar
2tablespoonHeavy Whipping Cream
2tablespoonMaple Syrup
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INSTRUCTIONS
Preheat the oven to 425F or 220 C and line a Baking dish with Parchment Paper
Mix the Flour with Baking Powder, Salt, and Sugar along with Fall spices - Pumpkin Spice, Grated Ginger, All Spice, Ground Cinnamon and Ground Nutmeg.Grate the Cold Butter and add in the Chocolate Chips. Mix everything lightly with the dry ingredients mixture.
Mix the Heavy Whipping Cream with Egg, and Pumpkin Puree. Pour this wet mixture into your dry mixture.
Mix everything lightly to make a dough. If your dough is too sticky, then you can add some more flour. However, make sure its not too dry. It will be a little watery. Pull everything together to make a dough ball and press the center to make a disc.Place the Disc in a Parchment Paper lined baking dish.Cut out 6 or 8 scones and place it in the freezer for 20 minutes.
After 20 minutes, get it out.Apply Eggwash over the scones. Sprinkle with Coarse Sugar.Bake your Pumpkin Chocolate Chips Scones for 22-23 minutes at 425 F or 220 C.
To make the Maple Glaze, combine granulated sugar with heavy whipping cream and Maple Syrup. Mix everything and drizzle over the scones.
Video
Nutrition
Nutrition Facts
Pumpkin Spice Chocolate Chips Scones with Maple Glaze
Amount Per Serving
Calories 100
* Percent Daily Values are based on a 2000 calorie diet.
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