Pumpkin Spice Chocolate Chip Scones

1. 1

   Preheat oven to 425u00b0F. Line a cookie sheet with parchment paper.

2. 2

   In a large bowl, whisk together flour, sugar, baking powder, salt, and spices. Set aside. In another bowl, whisk pumpkin, eggs, and milk together.

3. 3

   Grate frozen butter on the large holes of a box grater. (I like to do this with a sheet of waxed paper underneath.) Add grated butter to the flour mixture and toss gently. Toss in chocolate chips.

4. 4

   Fold in pumpkin mixture until a dough forms. (Don't overwork the dough here. It's ok if a little of the flour still shows.)

5. 5

   Divide dough in half and dump out on a flour-coated surface. Knead a couple of times if needed, and form each half into a 6-inch circle. Place the circles onto the prepared cookie sheet.

6. 6

   Use a bench scraper to divide each circle into 6 triangles. Gently move the triangles out just a bit, so each one has a little bit of space.

7. 7

   Bake for 22 minutes, or until done. Remove to a wire rack to cool.

8. 8

   Make the glaze. Beat the powdered sugar, milk, and cinnamon together until smooth. Spoon over warm or room temperature scones.

* Per serving · 4 servings · Values may vary.

No additional tips available.