Pumpkin Chocolate Chip Scones Food

CHOCOLATE CHIP PUMPKIN SCONES

Steps:

• In a small bowl beat together the egg and water; set aside until needed.
• In a small bowl combine the cinnamon and granulated sugar; set aside until needed.
• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine the flour, mini-chocolate chips, salt, baking powder, baking soda, sugar, and pumpkin pie spice; mix well; set aside.
• Cut the butter into small cubes (or use a cheese grater to shred it) then quickly work it into the flour mixture (using a pastry cutter or two forks) until it resembles a coarse meal.
• In a medium-sized bowl whisk together the egg, pumpkin puree, and milk; pour into the flour and butter mixture and using a fork, gently stir everything together until just moistened.
• Pour the shaggy dough out onto a clean, well floured work surface. Using your hands, shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
• Lightly brush each scones with the egg wash, then sprinkle each one generously with cinnamon sugar.
• Bake scones for 18-20 minutes, or until the tops are lightly golden brown. Cool scones for 10 minutes on the tray, then serve warm!

PUMPKIN CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
• In large bowl, beat butter and 1/2 cup granulated sugar with electric mixer on low speed, or mix with spoon. Add Bisquick mix, pumpkin pie spice and pumpkin; beat until combined. Stir in chocolate chips.
• On surface sprinkled with Bisquick mix, shape dough into 1- to 1-1/2-inch-thick round. Cut into 8 wedges; place on cookie sheet. Brush with whipping cream; sprinkle evenly with 1 tablespoon granulated sugar.
• Bake 20 minutes or until golden brown. Remove from cookie sheet to cooling rack.
• In small bowl, mix powdered sugar and apple cider until smooth. Using fork, drizzle glaze over scones. Serve warm.

MOIST PUMPKIN SCONES

Steps:

• In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

BETTER-THAN-COFFEESHOP PUMPKIN SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine flour, 3/4 cup plus 3 tablespoons white sugar, baking powder, salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon ginger in a food processor. Add butter 1 tablespoonful at a time; mix until dough is crumbly.
• Whisk pumpkin, eggs, and 6 tablespoons milk together in a bowl. Fold pumpkin mixture into dough in the food processor; blend until a dough forms.
• Shape dough into a ball and pat out on a lightly floured surface. Split the dough in half repeatedly to make 12 equal portions. Shape portions into pie-shaped pieces by hand, about 3/4-inch thick each. Place scones onto the prepared baking sheet.
• Bake in the preheated oven until light brown, about 15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Combine confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger in a bowl. Mix until smooth. Drizzle icing over scones in a zigzag pattern. Let dry before serving, about 1 hour.

PUMPKIN CHIP SCONES

Steps:

• In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
• Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar.
• Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen.