Well well well I broke out a sweatshirt this weekend so I suppose we are headed into fall (insert sigh). I think it’s a sigh of bittersweetness as well as relief. Fall florals, design, decor, recipes and cocktails are some of my favorites of the year so I suppose it is quite exciting. To celebrate fall and the changing of seasons I felt as if a pumpkin recipe would suffice! After all who doesn’t love pumpkin flavored goodies this time of year?!
Whenever I think of pumpkin baking I picture myself in high school, in my parents kitchen dancing to the new Taylor Swift album (I always remember her albums coming out in fall?!). Those were / are the days ha. I’d be lying if I still didn’t do that. Same afternoon just a different kitchen.
I am curious to see what you guys / ladies want to see this fall on The Whisking Kitchen?! Maybe a certain pie you have been longing for?! A cookie that you love from starbucks?! Give me your thoughts because I LOVE to hear them! Also The Whisking Kitchen is undergoing a bit of a face lift. I hope you are liking the changes. One of my goals this year was to bring in some major COLOR into my blog and that will be step one of the transition.
When I first started blogging I stuck with all black and white color scheme because I thought any kind of color would clash with the photos. Goodness was I wrong. Anywhooo if you’re still reading about my website renovation rent, THANK YOU! And enjoy your pumpkin scones! They are absolutely lovely in the mornings with a piping hot cup of coffee.
2 3/4 Cup of all purpose flour
2 Tablespoons of baking powder
1 Teaspoon of salt
1 Teaspoon of ground cinnamon
1 Teaspoon of pumpkin pie spice
1/4 Teaspoon of nutmeg
1/2 Cup of cold butter, cubed
3/4 Cup of pumpkin puree
2 Large eggs
1/3 Cup of brown sugar
1 1/2 Cups of mini chocolate chips +1 Cup more for melted drizzle
Preheat oven to 425 degrees Fahrenheit and large a baking sheet with parchment paper and set aside.
In a large bowl combine all dry ingredients: flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg and set aside. Add in butter cubes to dry mixture and use a pastry blender or fingers to combine into a chunky sand like texture. In a medium bowl whisk sugar, pumpkin puree and eggs. Combine wet mixture into dry mixture and then add in chocolate chips. Do not over work the batter. Form dough into a 8 inch in diameter disk and cut into triangles. Place triangles onto baking sheet and refrigerate for 30 mins.
Bake scones for 20-25 minutes or until a toothpick comes out clean. Melt 1 Cup of chocolate chips in microwave in thirty minute increments and transfer into a pastry bag or zip lock bag and snip tip off. Drizzle melted chocolate onto scones and serve warm.