You can’t go wrong with a scone. Add in some of your favorite fall flavors and you really can’t go wrong!
Chef Lesli Sommerdorf with Harmons shares how to make tasty pumpkin scones.
For more information, visit www.harmonsgrocery.com.
Pumpkin Chocolate Toffee Scones
- 2 3/4 c unbleached all-purpose flour
- 1/3 c sugar
- 1 T baking powder
- 3/4 t salt
- 1 1/2 t pumpkin pie spice
- 1/2 c (1 stick) unsalted butter, frozen
- 2/3 c canned pumpkin
- 2 eggs
- 1 c semisweet chocolate chips
- 2/3 c toffee bits
Preheat the oven to 400 degrees. Line a rimmed baking sheet with a silicone mat or parchment paper.
In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice. Using a grater, grate the butter into the flour and stir to combine.
In a small bowl, combine the pumpkin and eggs. Add to the dry ingredients and stir to combine. Add the chocolate chips and stir to combine.
Pour dough onto silpat mat and flatten into circle 3/4″-1″ thick. Sprinkle toffee bits over circle. Using a bench scraper or dinner knife, cut round into 6 wedges. Using a spatula, pull the wedges away from the center to separate them by 1/2″.
Bake in the oven until golden and puffed and a toothpick inserted into the center of each wedge comes out clean, 20-23 minutes.