Chocolate Chip Pumpkin Scones

By MJH

Ingredients

• 2 and 3/4 cups whole wheat pastry flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 cup (1 stick) unsalted butter, chilled, and cut into 1-tablespoon portions
• 2/3 cup canned pumpkin
• 2 eggs
• 1 cup chocolate chips

Details

Adapted from thecurvycarrot.com

Preparation

Step 1

In a large bowl (or, to make it easier, in the bowl of a food processor), combine the whole wheat pastry flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice, mixing until combined.

Add the butter, one piece at a time, mixing until the dough resembles coarse sand (if doing this by hand, use a pastry cutter.)

In the bowl of your standing mixer fitted with the paddle attachment (or in another large bowl using a hand mixer), beat the canned pumpkin and the eggs on medium speed until smooth.

Reduce the mixer speed to low, and slowly add the dry ingredients to the pumpkin/egg mixture.

Gently fold in the chocolate chips.

Transfer the dough to a clean, flat, and lightly floured surface and divide the dough into two equal portions.

Gently shape each dough half into a 5-inch wide, 3/4-inch thick circle.

Cut each circle into six separate wedges and gently pull each wedge apart, leaving a 1/2-inch space between each wedge.

Freeze the dough wedges for about 30 minutes or so.

Meanwhile, preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.

Once the dough has chilled, transfer the scones to the prepared baking sheets and bake until lightly golden around the edges, about 22-25 minutes.