Pumpkin Chocolate Chip Scones

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.

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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.

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Delicious! I gobbled up two pieces right away.

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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! 😉

73 Comments

  1. Yummy variation on the recipe! 🙂 I miss you, The Tabor House Inn, AND those scones – I need to make them again ASAP!!

    Can’t wait to see you in November!

  2. @Helene – Happy @ Thirty: You can’t! Whole Foods in London sells canned pumpkin, and very occasionally you might find it on Goodness Direct online, or a few American import sites..but it costs a bomb!!
    Squash works well – roast a big batch, mash it = canned pumpkin 🙂

  3. All I have to say is… oh my stars.

    I can’t wait to get to the grocery store to get my scone-making supplies.

    And the best part is this looks like the healthiest scone recipe I’ve ever seen. Good work girl!

  4. Your scones look fantastic–just as pumpkin-licious as your pumpkin pancakes from last week 🙂

    I got the pumpkin-baking urge yesterday afternoon again: vegan pumpkin cookies were the result!

    Have a great Sunday 🙂

  5. haha, Mal is too funny! I can’t seem to motivate my boy to clean the house today so he’s out riding our motorcycle instead. Have a great sunday

  6. These look too good! Over the past few weeks I have been craving pumpkin goodies. I live in FL, so it doesn’t really feel like fall, but the pumpkin treats help. I will be adding this to my Things to Make list!

  7. I happened to have everything on hand (which almost never happens) minus the chocolate chips so these are in the oven right now…. I’m not a baker AT ALL but these sounded so simple and delicious… can’t wait to taste one!

  8. So…where have you been getting pumpkin lately? I still have not seen the good kind of pumpkin out anywhere- I’m not a big fan of the organic brand and thats all I see anywhere.

  9. I love everything pumpkin but especially paired with chocolate chips! A few weeks ago, I baked Pumpkin Chocolate Chip Mini Muffins and they were SO good! I need to make another batch, or maybe I try this recipe which looks just as delicious:)

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