Pumpkin cinnamon chip scones are a fall breakfast recipe your family will drool over! They're soft, buttery and filled with fall spices like pumpkin pure and cinnamon chips. Bake them in advance and store them in the freezer for an easy breakfast any time!
2 ½cupsall purpose flour
¼cuppacked brown sugar
1 ½teaspoonspumpkin pie spice
¾ cupcinnamon chips
1egg lightly beaten
Preheat oven to 400°F.
Arrange the oven rack to the middle position and line baking sheet with parchment paper.
In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
Using a pastry blender, cut in butter until soft crumbs form.
Add cinnamon chips and stir to combine.
Make a well in the center of the dry mixture and set aside.
In a medium mixing bowl, whisk together the eggs, pumpkin and half and half.
Pour the wet ingredients into the center well of the dry mixture and stir until just moistened, being careful not to overmix.
Turn dough out onto very well-floured surface and knead 10-12 times or so until surface of the dough smooth.
Pat or gently roll into an 8-inch circle.
Cut into 8 wedges and place about 2 inches apart on prepared baking sheet.
Combine the egg with 1 tablespoon water and lightly brush on the top of wedges.
Bake 15-20 minutes or until golden brown.
Remove from oven and allow to cool on pan 5-10 minutes then transfer to wire rack to finish cooling.
Store baked scones in the freezer in an air tight container for up to one month.
Pumpkin Cinnamon Chip Scones
Amount Per Serving (1 g)
Calories 418Calories from Fat 189
% Daily Value*
Saturated Fat 11g69%
Polyunsaturated Fat 8g
* Percent Daily Values are based on a 2000 calorie diet.