Pumpkin Chocolate Chip Scones
A warming bake for autumn filled with chocolate chips and the vibrant colour of pumpkin
Servings 8
Calories 237kcal
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