I love to bake, but I find it sort of funny that I urge strikes me out of the blue sometimes.
This morning, I woke up and started on my usual routine: feed Murphy, pour myself an iced coffee, check my email, and take the pug to do his “business” outside. While taking Murphy for his walk around the neighborhood, I got the urge to bake. Not surprisingly, pumpkin was the first ingredient on my list.
Eventually, I came up with the idea for Pumpkin Chocolate Chip Scones, which were inspired by this recipe from the Tabor House Inn in Vermont. Anne and I stayed there for the Stonyfield Barnstorming Tour, and I have not been able to forget these delicious Cranberry Yogurt Scones since.
Pumpkin Chocolate Chip Scones
Makes 8 scones
Ingredients:
- 1.5 cups flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons softened butter
- 1/3 cup canned pumpkin
- 1/3 cup plain yogurt
- 1/2 cup chocolate chips
Instructions:
- Preheat oven to 425.
- Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add in pumpkin, yogurt, and butter, mixing as you go.
- Form dough into a ball, place on a greased baking sheet and pat down into a circle about 1/2 to 1/4 inches thick.
- Sprinkle with sugar and cut into 8 segments.
- Bake at 425*F for about 20 minutes or until edges are slightly crisp and the top is lightly browned.
Delicious! I gobbled up two pieces right away.
It’s time to clean the house. Mal just told me that he is “front-loading” his day since he will be “useless” once football starts. I better put him to work ASAP! 
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I hate to ask. But what is the difference between a scone and cake/muffins?
Tina – I am so obsessed with pumpkin these days (just blogged about it actually at http://www.cookiesandcocktails.blogspot.com)
I just made these scones and they were SO delicious. Thanks for another great recipe.
Oh yum these look awesome! I’m loving all the pumpkin recipes on blogs these days.
I’ve bookmarked this and yet I know I’ll most likely never make it… we can’t get canned pumpkin here in Australia and I seem to be far too lazy to steam and mash my own
Mmmm! I got the random urge to bake this weekend too! I baked cookies, but I have a recipe for Carrot Cake Scones that I have been dying to try!
I bet you’d like them.
I get in baking moods like that sometimes too–can you believe I’ve never eaten a scone?! I just realized that!
I got a few cans of pumpkin this weekend and there’s so many yummy sounding recipes I want to try! I think I’m going with pumpkin cupcakes!
I just found canned pumpkin! Can’t wait to try your recipe!
Yum! I’m on a SERIOUS pumpkin kick right now (aren’t we all). I’ll have to veganize this and give it a try.
Thanks for the great recipe. I substituted some ingredients due to what I had on hand. I used roasted butternut squash instead of pumpkin, greek yogurt for plain yogurt, and crasins for chocolate chips. I had to add some fat free half and half because it needed some more liquid. It turned out awesome. This is a great base recipe that I will try again! Thanks!
After seeing you post about these scones as your afternoon snack I think I need to make them… Right now! Ready, set, bake !
Sounds so good! But believe me or not, I think we don’t have any canned pumpkin here in France…Maybe I can try without it. I’ll try! Anyway, thanks for the recipe, and for your amazing blog! So inspiring.
Made these today! First time baking scones. The house smells wonderful and they taste just as good. Thanks for this recipe!
I made this recipe over the weekend and it was delicious!!!!! Talk about yummy. I had to hide the rest of them or else I would have eaten all eight of them in one sitting! :O
These are in my over baking right now! : )
Hey Tina! I LOVE these chocolate chip pumpkin scones but modified them today on my blog! Check it out if you want: http://keepingupwithkatie.com/2010/12/20/apple-cranberry-scones/
They were really good! I think chopped nuts may be a good addition to them too!
Do these have a very strong pumpkin flavor? They look great but I really don’t like pumpkin.
Thank you so much for this recipe! I have been searching like crazy for a healthy scone recipe that wasn’t loaded down with a ton of sugar or cream. It’s a little late but to answer Hannah’s question I’m betting you could substitute applesauce/apple butter or mashed banana in place of the pumpkin. Then you could always change the chocolate chips to butterscotch or something too. These things are very versatile.
Just made these. Simple, fast, wholesome ingredients (as far as treats go), and very delicious! This will be my go-to Fall treat from now on.
Thanks!
These are great! So easy and fun to make. I ended up having to knead the dough a little to get the butter mixed in, but if I can do a little less of that next time (by softening the butter more) then I think they will be fluffier.
But what a great recipe! Big hit at work. I’m going to try cinnamon chips the next time.
I blogged it too.
@Laurie:
And here is the direct link: Pumpkin Chocolate Chip Scones at Adventures In Baking
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