Pumpkin Spice Chocolate Chip Scones
These Pumpkin Spice Chocolate Chip Scones are the perfect breakfast sweets to enjoy during the Fall season. Full of pumpkin spice flavor, these scones are packed with mini chocolate chips that melt in your mouth with every bite, are fluffy, balancing the right amount of sweetness. Let's not forget that they come topped with a sweet vanilla icing and then glazed with more pumpkin spice flavor. Double win!
Servings: 8 Scones
Calories: 385kcal
Ingredients
For the Scones:
- 2 ¼ cups organic all-purpose flour
- 2 tsps baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- pinch of ground cloves
- ¼ cup organic brown sugar
- 3 Tbsps pure cane sugar
- ½ cup unsalted butter, cold + cubed
- ½ cup mini chocolate chips
- ½ cup pumpkin puree + 1 Tbsp, chilled
- 3 ½ Tbsps 'Buttermilk' (See Notes!)
- 1 large egg, room temp.
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 1 tablespoon organic heavy cream
For Vanilla Icing:
- 1 cup powdered sugar
- 2 Tbsps organic heavy cream
For Pumpkin Spice Glaze:
- ¾ cup powdered sugar
- 1 tablespoon pumpkin puree
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 1 tablespoon organic heavy cream
Instructions
- Preheat oven to 425 degrees Fahrenheit and prepare two baking sheets with parchment paper.
- In a large bowl, add the flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and pure cane sugar and whisk until well blended together.
- Add butter into the dry ingredients and using a pastry blender, blend it until it resembles "peas". Once done, create a medium-sized well into the middle of the dry ingredients.
- In separate bowl, whisk together the pumpkin puree, 'buttermilk', egg, vanilla, chocolate chips, and maple syrup until well combined. Pour wet ingredients into the well of the dry ingredients and mix everything together using a spatula.
- Now, using your hand, knead the dough a few times before placing it onto a floured surface.
- Once on the floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.
- Place sliced scones onto the prepped baking sheets and brush tops with a little of the "buttermilk'. Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.
- Remove from the oven and let cool for at least 10-15 minutes before glazing.
For Vanilla Icing:
- In a medium bowl, whisk together the powdered sugar and heavy cream. Add more heavy cream (1 tablespoon at a time) if glaze is too thick. **NOTE: Glaze shouldn't be runny so that it stays on the scones.** Spoon vanilla icing unto scones, spreading until fully covered and let sit at room temperature for a few minutes to set and harden.
For Pumpkin Spice Glaze:
- In a medium bowl, whisk together the powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and coconut milk until well combined. Transfer the mixture to a piping bag (or a Ziploc bag, cutting a small hole at the corner), and drizzle on the tops of scones. Let glaze set by leaving it to sit for 5 minutes or so. Serve and enjoy!
- Bon Appetite!
Notes
To Make 'Buttermilk': Add ¼ cup of your favorite non-dairy milk + 1 tablespoon lemon juice, stir and let sit for 10 minutes.
Nutrition
Calories: 385kcal | Carbohydrates: 77g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 316mg | Potassium: 120mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3211IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg