Chocolate Chip and Bacon Pumpkin Scones

By vealam

Ingredients

• For the SCONES:
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons pumpkin pie spice
• 3 ounces unsalted butter, cold and cubed
• 1/2 cup whole milk
• 1/2 cup pumpkin puree
• 1 tablespoon pure vanilla extract
• 3/4 cup semi-sweet chocolate chips
• 5 strips of bacon, fully cooked and diced
• For the GLAZE:
• 1 cup confectioner’s sugar
• 2 tablespoons whole milk
• 1 tablespoon maple syrup (room temperature)
• 1 teaspoon ground cinnamon

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from cookingandbeer.com

Preparation

Step 1

Preheat your oven to 400 degrees F an line a large baking sheet with parchment paper. Set aside.

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and pumpkin pie spice until combined.

Add the butter to the dry ingredients and crumble with your hands until coarse crumbles form. Set aside.

In another small bowl, whisk together the milk, pumpkin puree and vanilla extract until smooth. Add the wet ingredient to the dry and stir until the ingredients come together to form a soft cookie-like dough. Stir in the chocolate chips and the bacon and place in the fridge for 5-10 minutes.

Once the dough has chilled for just a couple of minutes, scoop 1/3 cup portions onto the prepared baking sheet, spacing them about 1 1/2 inch to 2 inches apart (you should have been able to make about 6-8 scones).

Bake at 400 degrees F for 15 minutes or until the tops are light brown. Remove from oven and transfer to a wire rack to cool COMPLETELY.

While the scones are cooling, prepare your glaze. In a medium bowl, stir together the confectioner’s sugar, milk, maple syrup and cinnamon until all of the sugar has been incorporated and the glaze is smooth and just a little runny.

Once the scones have cooled, dip the tops into the glaze and put them back on the rack. Let stand until the glaze has set. Will keep at room temperature for 3-5 days. Enjoy!