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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.
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Course Breakfast, Dessert

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)

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