Get ready to transform your kitchen into a cozy autumn paradise with these mouthwatering Pumpkin Chocolate Chip Mini Scones! Imagine biting into a perfectly tender, golden-brown scone that combines the warm, comforting flavors of pumpkin with decadent chocolate chips - it's like a slice of fall in every single bite. Whether you're looking for a quick breakfast, a delightful afternoon treat, or a crowd-pleasing dessert, these mini scones are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 mini scones
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, cold and cubed
- 1/2 cup chocolate chips
- 1/4 cup milk
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Using a pastry cutter or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Add the pumpkin puree and milk to the dry ingredients, stirring gently until a soft dough forms.
- Fold in the chocolate chips, being careful not to overmix the dough.
- Transfer the dough onto a lightly floured surface and gently pat into a rectangle about 1/2 inch thick.
- Using a sharp knife, cut the dough into small triangular shapes, creating approximately 12 mini scones.
- Place the scones on the prepared baking sheet, leaving a small space between each scone.
- Optional: Brush the tops of the scones with a little extra milk for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden and the scones are cooked through.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally dusted with powdered sugar or drizzled with a light glaze.
Tips
- Keep your butter COLD: The secret to flaky scones is using cold butter. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overmix the dough: Mix just until the ingredients are combined. Overmixing can lead to tough, dense scones.
- Use parchment paper: This ensures easy removal and prevents the scones from sticking to the baking sheet.
- For extra richness, use heavy cream instead of milk if you have it on hand.
- Want a bakery-style finish? Brush the tops with milk and sprinkle a little raw sugar before baking for a beautiful, sparkly crust.
- These scones freeze beautifully! You can prepare the dough, cut into shapes, and freeze before baking. Just add a few extra minutes to the baking time when cooking from frozen.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 17g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
