Yesterday was the autumn equinox. The leaves are starting to turn red and gold, and the sun is losing it’s heat. Pumpkin spice lattes are back in the coffee shops, and baking with pumpkin is on my mind again!
Pumpkin chocolate chip scones are my first autumnal offering for this year.
Whether you’re using the tins of canned pumpkin puree you can get in the shops in the USA section of the world foods aisle, or using pumpkin from your own pumpkins, when you bake with pumpkin you’ll get the smooth mellow taste which goes so well with autumn spices.
As well as the delicious taste, just look at the amazing colour of my pumpkin chocolate chip scones! They will brighten up a dull day on their own with that gorgeous yellow-orange.
I’ve made a large scone round with scoring where you break off an individual scone. I prefer making them this way somehow, perhaps it is because they last for a couple of days when made in a large scone rather than as individual ones.
These scones were baked in an oven but I often bake in my slow cooker and have made slow cooker scones many times (chocolate chip, strawberry and Nutella!) so I am sure this recipe would also work in the slow cooker if you wanted to make it there.
Great served with a pumpkin spice latte or your preferred cuppa, these pumpkin chocolate scones are lovely and moist from the pumpkin puree and will be snapped up in a flash! They make a nice change from a regular batch of scones for the autumn.
Spiced with cinnamon and packed with darkchocolate, they are full of flavour. Grab the recipe below and give them a try!
Pin for later
Pumpkin Chocolate Chip Scones
Ingredients
- 250 g self-raising flour
- 1.5 tsp cinnamon
- salt a pinch
- 30 g caster sugar I used golden
- 55 g butter cubed
- 150 ml semi-skimmed milk
- 125 g canned pumpkin purée
- 60 g dark chocolate chopped
Instructions
- Mix together the flour, cinnamon, salt and sugar.
- Rub in the butter roughly.
- Stir in the milk to make a soft dough.
- Stir in the canned pumpkin puree and mix well.
- Chop the chocolate and mix in so it is evenly distributed.
- Bring the dough together gently and form it into a round on a baking tray lined with baking parchment. Score the top with a knife where you will cut the individual triangles.
- Brush with a little milk before baking at 180 degrees for 25 minutes, until golden brown.
- Remove from the oven, allow to cool, then pull apart at the score lines and enjoy!
- Optional: drizzle with a water icing or melted chocolate.
Sending these over to Choclette at Tin and Thyme for #WeShouldCocoa
Choclette says
Love the colour of this scone Lucy and the flavours too. What a perfect autumnal bake. My mother always used to make her scones in a large round when I was young, so this makes me feel all nostalgic. Thanks for sharing with #WeShouldCocoa.
Jo @ Jo\'s Kitchen Larder says
Your pumpkin scone(s) look and sound lush! I have never made one large scone but that’s a brilliant idea, it looks just like soda bread. Dark chocolate addition takes it from wonderful to divine! One to pin and make! So beautifully autumnal. x
Heidi Roberts says
I use the American tins of pumpkin puree but never thought of making scones with them. They look great!
Kavita Favelle | Kavey Eats says
Ooh lovely, looks really good, the colour is gorgeous. And I bet these scones are so moist and full of flavour.
bakingqueen74 says
Thanks Kavey! they were so good I’ll have to make another batch!
Hannah Hossack-Lodge says
They sound fab 🙂 I love baking with pumpkin, it makes everything lovely and moist and gives a gorgeous colour!
bakingqueen74 says
Thanks Hannah, I loved the colour too!
Martha Netuschil says
No Chocolate for me, but raisins would be good