Pumpkin Scones Recipe
These pumpkin scones are soft on the inside, slightly crunchy on the outside, and made with real canned pumpkin puree, brown sugar, cinnamon, fresh ginger, and chocolate chips. Perfectly spiced and not overly sweet, they make an ideal fall breakfast or afternoon snack. Made with cold butter and a whole egg for a rich, tender, buttery crumb. Also try my Earl Grey Scones, Irish Scones, or Blueberry Scones.
Pumpkin Scones With Canned Pumpkin and Chocolate Chips
How to make Pumpkin Scones With Canned Pumpkin Puree and Chocolate Chips.These Pumpkin Scones are soft and moist on the inside and crunchy on the outside. They are not overly sweet and so easy to make with canned pumpkin. They make great Fall Breakfast Treats.
Ingredients
- 2 cups (280 g) All-Purpose Flour
- 1/2 cup (100 g) Brown Sugar
- 1/4 tsp Fresh Ginger, Grated
- 1/2 tsp (2 g) Ground Cinnamon
- 2 tsp (10 g) Baking Powder
- 1/4 tsp (2 g) Salt
- 1/2 cup (115 g) Unsalted Butter, cold
- 1 Egg, Large
- 1/2 cup (120 g) Canned Pumpkin Puree
- 1/3 cup (80 ml) Cold Milk
- 1/4 cup (40 g) Chocolate Chips
- Raw pumpkin seeds (toppings)
