Pumpkin Chocolate Chip Scones
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5 from 4 votes

Pumpkin Chocolate Chip Scones

A warming bake for autumn filled with chocolate chips and the vibrant colour of pumpkin
Course Baking
Cuisine British
Keyword pumpkin scones
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 237kcal
Author Lucy Allen | BakingQueen74

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.

Nutrition

Calories: 237kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 60mg | Potassium: 143mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2625IU | Vitamin C: 0.7mg | Calcium: 43mg | Iron: 1.4mg