Best 4 Pumpkin Chocolate Chip Scones Recipes

CHOCOLATE CHIP PUMPKIN SCONES

Steps:

• In a small bowl beat together the egg and water; set aside until needed.
• In a small bowl combine the cinnamon and granulated sugar; set aside until needed.
• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine the flour, mini-chocolate chips, salt, baking powder, baking soda, sugar, and pumpkin pie spice; mix well; set aside.
• Cut the butter into small cubes (or use a cheese grater to shred it) then quickly work it into the flour mixture (using a pastry cutter or two forks) until it resembles a coarse meal.
• In a medium-sized bowl whisk together the egg, pumpkin puree, and milk; pour into the flour and butter mixture and using a fork, gently stir everything together until just moistened.
• Pour the shaggy dough out onto a clean, well floured work surface. Using your hands, shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
• Lightly brush each scones with the egg wash, then sprinkle each one generously with cinnamon sugar.
• Bake scones for 18-20 minutes, or until the tops are lightly golden brown. Cool scones for 10 minutes on the tray, then serve warm!

PUMPKIN CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
• In large bowl, beat butter and 1/2 cup granulated sugar with electric mixer on low speed, or mix with spoon. Add Bisquick mix, pumpkin pie spice and pumpkin; beat until combined. Stir in chocolate chips.
• On surface sprinkled with Bisquick mix, shape dough into 1- to 1-1/2-inch-thick round. Cut into 8 wedges; place on cookie sheet. Brush with whipping cream; sprinkle evenly with 1 tablespoon granulated sugar.
• Bake 20 minutes or until golden brown. Remove from cookie sheet to cooling rack.
• In small bowl, mix powdered sugar and apple cider until smooth. Using fork, drizzle glaze over scones. Serve warm.

MOIST PUMPKIN SCONES

Steps:

• In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

PUMPKIN CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.