Pumpkin Chocolate Chip Scones
A warming bake for autumn filled with chocolate chips and the vibrant colour of pumpkin
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 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
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.
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