Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones

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1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup granulated white sugar
1 tbsp baking powder
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup canned pure pumpkin
4 tbsp heavy cream, separated
1 large egg
1/2 tsp vanilla extract
6 tablespoons cold butter, cut into small cubes
1/2 cup bittersweet chocolate chips
1 tbsp turbinado sugar


Preheat oven to 425°F. Line baking sheet with parchment paper and dust with flour.


In a large bowl, whisk together dry ingredients (with the exception of chocolate chips).


In a separate bowl, whisk together pumpkin, cream, egg and vanilla extract.


Cut butter into the dry ingredients with forks or a pastry cutter (alternatively you can use a food processor). Continue cutting (or pulsing) until the mixture resembles fine crumbs.


Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet and a little sticky. Pat out dough onto the baking sheet and form it into a 1-inch thick 9x3-inch rectangle. Use a large knife cut the dough into three equal squares (ours were rectangles instead of squares). Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1-inch of space between each scone.  Brush scones with the remaining tablespoon cream and sprinkle lightly with turbinado sugar.


Bake until scones are golden, about 14-16 minutes.