Pumpkin Chocolate Chip Scones

 

 

Pumpkin Chocolate Chip Scones

 

Scones. They got their start as a Scottish quick bread. They became popular with afternoon tea in England after Anna, The Duchess of Bedford, deemed them delish in the 1800's.

Now, we eat them most anytime but more often with coffee or tea at a coffee shop, a brunch or at home.

 

 

So, with it being fall and all, I felt the need to make a fall scone. I tried a few recipes for Pumpkin Chocolate Chip Scones. This one tasted lighter. Here it is:

 

Pumpkin Chocolate Chip Scones

 

2 cups of all purpose flour (substitute 1 cup whole wheat flour/1 cup all purpose flour if you like)

1/4 cup plus 3 T white or raw sugar

1 tsp salt

1 T baking powder

3 tsp pumpkin pie spice

6 T of cold butter cut up or 1/4 cup coconut oil microwaved 15-20 sec to soften

1/2 cup canned pumpkin

3 T milk or almond milk

1 large egg

1/3 cup mini chocolate chips

 

 

 

1. Preheat oven to 425 degrees

 

 

2. Mix ingredients.

 

 

3.Chill for 30 minutes in fridge if you would like a dough that is easier to handle.

 

 

 

4. Roll out 1/3 to 1/2 of dough onto floured board. Cut into triangles.

5. Place triangle shaped dough pieces onto parchment lined baking sheet. I add a pinch of raw sugar on top of each triangle before baking for a more finished looking product.

6. Bake for 13-15 minutes.

7. Let cool a few minutes before serving. Serve warm.

 

 

Enjoy with coffee if you like!

 

 

I decided to serve mine on this tiered IKEA glass dessert stand I bought a few years ago. We were at IKEA last night and I saw one and it reminded me to put mine to use. The kids hadn't seen this dessert stand in a while. Everyone felt compelled to tease me, saying, "Who do you think you are?" "Martha Stewart, mom?" I laughed. Then Nick said, "What's next? Tax Evasion?" That made me laugh harder!

Oh boy! Have a sweet morning everyone.