Pumpkin Scones (w/Chocolate Chips)

Pumpkin Scones (w/Chocolate Chips) recipe by Fit, fun & delish! P I N_______I M A G E

Hi all! How have you all been for the past two weeks? I can’t believe it’s been that long since I posted a recipe… my days are busy busy busy! Since the last time we chatted, I had the privilege of officially becoming  a U.S. Citizen! Woot woot! It was long time coming but I finally stopped procrastinating and got it done! While I will never forget my roots to my beloved country Mexico, in my heart I feel like I’ve been an “American” for a long time! The only thing that will be different for me now is the opportunity to vote … and run for office if I choose to. Fortunately I don’t have any political ambitions so don’t you worry, you won’t see any posts  requesting votes any time soon 😉

On another note, last Saturday I photographed a beautiful intimate wedding that just melted my heart! I don’t usually do weddings but I made an exception this time since it’s an old client of mine that I just adore! Could this be my lift on the “no weddings” ban? 😀

P I N_______I M A G E

I have a confession to make, while making this wonderful recipe I forgot to add the baking powder! As I started cutting the wedges I realized the dumb thing I  just did. So I added the baking powder after and remixed the mix! I put it in the oven and prayed a little bit that it would work…I think it did since they came out great! Have you done anything dumb like this?

Recipe adapted from Relish

Pumpkin Scones (w/Chocolate Chips)
Author: Fit, Fun & Delish!
Prep time:
Cook time:
Total time:
Serves: 12
  • 2 3/4 cups Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup cold butter, cut into small squares
  • 1 cup chocolate chips
  • 2/3 cup canned pumpkin
  • 2 large eggs
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
  2. With clean hands, cut in butter just until the mixture is thoroughly incorporated and has the consistency of breadcrumbs.
  3. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
  4. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
  5. Fold in the chocolate chips using a wooden spoon.
  6. Form the dough into two balls. Pat out dough onto a lightly floured surface and form into a 3/4-inch thick circle.
  7. Using a large knife, cut the circles into 6 even wedges. If the dough is too sticky, run the knife under water to make the cutting a little less sticky.
  8. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2-inch space between them, at their outer edges.
  9. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425F.
  10. Bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean.
  11. Place on wire rack to cool or eat warm.
  12. Store in an airtight container


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  • 10/08/2013 - 3:05 pm

    Katrina @ Warm Vanilla Sugar - Yay to citizenship! I love the look of these scones!ReplyCancel

    • 10/08/2013 - 7:32 pm

      ana @ fit, fun & delish! - Awe thanks Katrina!! xoReplyCancel

  • 06/04/2014 - 6:17 pm

    MissSokal - These were great! The baking time was a bit long, but the recipe was overall really simple–perfect for someone like me who never bakes!ReplyCancel

    • 06/04/2014 - 11:29 pm

      ana @ fit, fun & delish! - Hi MissSokal! I’m so glad they came out great for you! I really appreciate your feedback. Have a great day! Xo, AnaReplyCancel

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