- 2 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon allspice
- 1/2 cup refrigerated butter
- 2/3 cup pumpkin puree
- 2 eggs
- 1 cup dark chocolate chunks -- I used a mixture of dark and white chocolate chunks and loved it
Combine the flour, sugar, baking powder, salt, cinnamon, pumpkin pie spice, and allspice in the bowl of a stand mixer, lightly whisking together.
Using a knife, cut the butter into small pieces as best as you can. Then, add to the bowl and mix on medium speed until no large pieces of butter remain and the dry mixture looks crumbly.
Add the pumpkin puree and the eggs. Mix these into the dough and then attach the dough hook to the stand mixer. Mix the dough with the hook for 3-5 minutes until a soft, flexible dough forms.
Add the chocolate chunks and stir by hand just to combine.
Place the dough onto a sheet of parchment paper and flatten with your hands into a circle, 3/4″ thick. Cut into eight triangles, and lay the individual scones on a lined baking sheet.
About ten minutes before the scones are ready, preheat your oven to 425° F. When ready, bake in the preheated oven for 16 to 20 minutes, testing with a toothpick at the end of the baking cycle to make sure they are done.
- Yields: 8 servings
- Preparation Time: 50 minutes