Pumpkin Cinnamon Chip Scones

IMG_20200812_095234_01With fall right around the corner I knew I would need to find a pumpkin scone recipe to indulge in. The first place I checked was my go-to site, cookiesandcups.com.  Of course she had a fabulous scone recipe, but I took mine down a slightly different path and added cinnamon chips to it; as well as left off the icing. I have explained on previous recipes that I like to store my scones in the freezer and that doesn’t lend itself to icing. I judge every recipe on here as if it didn’t have the frosting and it absolutely has to taste yummy without it. The cinnamon chips in this scone just reinforce the fall flavors and add that little bit of sweetness without being too much.

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold, salted butter, preferably frozen
  • 1/2 cup + 2 tablespoons heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup pumpkin puree
  • 1/2 cup cinnamon chips, (I found mine at Walmart)
  • 2 tablespoons turbinado sugar (like Sugar in the Raw) for garnish

Preheat oven to 425°. Line a baking sheet with parchment paper and set aside. In a large bowl whisk together the flour, baking powder, sugar and salt. Set aside. Grate the frozen butter on a box cheese grater, then mix into your dry ingredients. Add in the cinnamon chips. In a medium bowl whisk together 1/2 cup heavy cream, pumpkin puree, and pumpkin pie spice. Make a well in the center of the dry mixture and pour the wet ingredients into the well. Mix the dough together using a wooden spoon or rubber spatula. It should have a slightly dry texture and hold together, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry. Place the dough onto a lightly floured work surface and form it into a ball. Flatten the ball into a circle about 1 1/2- inches thick. Using a knife or a pizza cutter, cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet and brush with the remaining 2 tablespoons heavy cream. Sprinkle with turbinado sugar. Bake for 15-20 minutes, or until lightly golden.

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