Pumpkin Chocolate Chip Scones
- Number of Servings: 24
Ingredients
2 c. flour1/3 c. brown sugar1/2 t. ginger1/2 t. cinnamon1 t. baking powder1/4 t. baking soda1/4 t. salt1/2 c. butter, cold1/3 c. semisweet chips1/4 c. chopped walnuts1/3 c. buttermilk1/2 c. fresh or canned pure pumpkin1 t. vanilla
Preheat oven to 400F and place rack in middle of oven. Line baking sheet with parchment paper or spray with pam.
Whisk together dry ingredients. Cut in butter until coarse crumbs are formed. Stir in chips and nuts. Mix together remaining ingredients and add to original mixture until it just comes together. Do not overmix. Transfer to lightly floured surface and kneed lightly 4-5 times. Pat dough out to about 1 inch thick and cut into 24 diamonds or triangles. Place on baking sheet and brush with egg wash if desired. Bake about 20 minutes until brown and toothpick comes out cleanly. This will make 24 small scones close to 100 calories each or you can make bigger scones based on your desire. Cool on wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user HJSIMM.
Whisk together dry ingredients. Cut in butter until coarse crumbs are formed. Stir in chips and nuts. Mix together remaining ingredients and add to original mixture until it just comes together. Do not overmix. Transfer to lightly floured surface and kneed lightly 4-5 times. Pat dough out to about 1 inch thick and cut into 24 diamonds or triangles. Place on baking sheet and brush with egg wash if desired. Bake about 20 minutes until brown and toothpick comes out cleanly. This will make 24 small scones close to 100 calories each or you can make bigger scones based on your desire. Cool on wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user HJSIMM.
Nutritional Info Amount Per Serving
- Calories: 109.3
- Total Fat: 5.7 g
- Cholesterol: 10.6 mg
- Sodium: 93.0 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 0.7 g
- Protein: 1.6 g
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