Originally posted 11/8/19
Ingredients (Yield: 16 scones)
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
⅓ cup sugar
½ teaspoon nutmeg
½ teaspoon salt
1 stick butter, cold and sliced into small cubes
1 teaspoon vanilla
½ cup pumpkin puree
3 tablespoons milk
½ cup chocolate chips
Step 1: Preheat your oven to 400 degrees F. Line a baking sheet with parchment or aluminum foil
Step 2: Mix all of the dry ingredients (flour, baking soda, cinnamon, granulated sugar, nutmeg, salt) together in a large bowl.
Step 3: Use your hands or a pastry cutter to “work” the cold butter cubes into the dry ingredients until a coarse mixture forms.
Step 4: Add your wet ingredients (eggs, pumpkin, milk, vanilla) and the chocolate chips to your dry ingredients and mix until just combined. Then, use your hands to knead the dough for a few moments, just until it comes together. It’s okay if it’s a little crumbly, no need to over-knead!
Step 5: On a lightly floured countertop, shape your dough into a round or slightly rectangular shape about ¾ of an inch thick. Use a sharp knife dipped in flour to slice the dough into 16 triangles. Arrange the triangles on your baking sheet.
Step 6: Bake for 10-15 minutes, or until golden on the edges. Cool slightly or all the way before serving. Store in an airtight container for up to 1 week. These are amazing eaten warm with hot coffee!