Lovely Pumpkin Chocolate Chip Scones for 2

They say once you have been to New York you keep a little part of it in your heart forever.  Or at least Adele said that on SNL recently.  Personally, I think the piece I kept was a deep and undying love for bagels with schmear, unreasonable anger towards all drivers, and an absolute obsession with Ovenly’s scones.

Now, pre-piece-of-new-york-in-my-heart I was not a scone person.  Scones were like muffins’ sad dry cousin.  You don’t really want to eat them but they seem to show up at gatherings so you put up with them anyways.  

(Or maybe that’s just me and everyone else has always loved scones and I’m the one who wasn’t aware of the glory that is a perfect scone)

However, that all changed with the consumption of my first Ovenly scone.  It was light and fluffy.  The inside was soft and *moist* (yeah I used that word).  And it actually tasted like something other than flour.

Unfortunately 4 years after this discovery I left New York.  I then proceeded to spend a solid year moaning about the lack of good sconces in my life before buckling down to just make my own tricking scones.  

The first attempt was bad.

The second was actually worse (go figure).

But eventually, I got the hang of it and I now make a pretty excellent scone if I do say so myself.

(Which I do.  Say so that is.)

This particular recipe is a fall-appropriate recipe for pumpkin chocolate chip scones. These scones are completely delightful.

What makes these scones so great:

1. Taste: Pumpkin and chocolate chips.  Need I say more?
2. Texture:  These scones are so incredibly soft inside but they get a nice little crust on the outside.  
3. Easy: 25 minutes.  That’s it. 
4. Small Batch:  The main massive downside of scones is that once baked they really should be eaten on the same day.  Which is why I’ve developed this small-batch recipe which means you won’t have to worry about dry leftover scones.

How to make Pumpkin Chocolate Chip Scones:

1) Make the dough

There’s one key to making a good scone: Don’t over-mix the dough.  If you mix the dough too much you wind up with a tough inedible pile of pumpkin and chocolate.  Which would be sad.

To avoid sadness, start by rubbing the butter into the dry ingredients as if you were making pastry or a crumble.  By rubbing, instead of mixing, we avoid over-mixing the dough!  

Next, stir in the chocolate chips.  Finally, stir in the cream and pumpkin puree.  At this point try to mix the dough with a knife or stiff spatula until it just comes together. Then you can gently knead the dough a couple of times to finish pulling it together.

2) Bake the pumpkin chocolate-chip scones

Tip the dough onto a lined baking sheet and press it into a circle.  Cut the circle into 4 wedges, separate them out so that they have room to grow, and brush the tops with cream.  The cream is optional but will help the scones brown a bit in the oven. 

Bake them at 400 F for 16-18 minutes until they are well risen, starting to brown, and the base of the scones is golden.

3) Make the glaze

Stir together a quick glaze using the cream, cinnamon, and icing sugar. Drizzle the glaze over the scones.  The scones are delicious without the glaze as well, so feel free to skip it if you can’t be bothered!

If you still aren’t convinced scones are for you but are craving some fall baking, then I suggest you try my pumpkin muffin recipe or this lovely apple cider donut recipe.

Small Batch Chocolate Chip Scones

A lovely little recipe for pumpkin chocolate chip scones. This is a small batch recipe that’s great for two or three people!

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Ingredients

  

Scones

• 150 g flour
• 1.5 tsp baking powder
• 1 tbsp sugar
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp ginger
• pinch of nutmeg
• pinch of cloves
• 60 g pumpkin puree
• 60 g cream
• 30 g butter
• 50 g chocolate
• 1 tbsp cream optional – for brushing over the tops of the scones

Icing

• 30 g icing sugar
• 1/4 tsp cinnamon
• 20 g of cream

Instructions

 

• Preheat the oven to 400 F and line a baking tray with parchment paper or a silicone mat.
• Combine all of the dry ingredients (flour, baking powder, sugar, salt, and spices) in a medium bowl and stir to combine. If you have pumpkin pie spice feel free to replace the other spices with 1 and 1/2 teaspoons of pumpkin pie spice.
• In a small bowl stir together the pumpkin puree and cream and then set it aside.
• Cut the butter into small pieces and add it to the bowl with the dry ingredients. With your hands rub the butter into the flour by picking up pieces of butter and rubbing it with the flour between your fingers. Continue until the butter is in small pieces and the mixture looks like fresh bread crumbs.
• Stir the chocolate chips into the flour.
• Stir the pumpkin and cream mixture into the flour using a blunt knife (i.e. a normal table knife) or stiff spatula. Avoid over-mixing, instead just stir until most of the flour has been mixed in and then finish by gently kneading the dough by hand a couple of times until it all comes together. The dough will still be quite crumply at this point which is ideal!
• Tip the dough on to the prepared baking tray and gently press into a circle about 3/4 of an inch thick. Slice the circle into 4 wedges; space them out slightly on the tray and then (optionally) brush the scones lightly with cream.
• Bake them for 16 – 18 minutes until just starting to brown.
• While the scones bake make the glaze by stirring together the icing sugar, cinnamon, and just enough cream to form a thick but pourable glaze. Feel free to add more or less cream depending on how thick you like your glaze.
• Once the scones are cooked let them cool for 5 minutes before drizzling over the glaze and then enjoy!