Pumpkin Chocolate Chip Scones

5 from 7 votes

A warming bake for autumn filled with chocolate chips and the vibrant colour of pumpkin

Course Baking

Cuisine British

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 237kcal

Mix together the flour, cinnamon, salt and sugar.
250 g self-raising flour, 1.5 tsp cinnamon, salt, 30 g caster sugar (superfine sugar)
Rub in the butter roughly.
55 g butter
Stir in the milk to make a soft dough.
150 ml semi-skimmed milk
Stir in the canned pumpkin puree and mix well.
125 g canned pumpkin purée
Chop the chocolate and mix in so it is evenly distributed.
60 g dark chocolate
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℃ / 350℉ 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.

Storage: best eaten on day of baking. Can keep in an airtight container for 1-2 days.