Are you going to hate me for giving you ANOTHER pumpkin recipe?
I would apologize, but I’m really not sorry. In fact there is, quite literally, “all the pumpkin” in my bottom right-hand sidebar. Check it out.
And it’s another scone recipe, because like I told you, I’m unashamedly obsessed with scones right now. But really, who doesn’t love buttery, crumbly-yet-moist, dessert-y things that you can eat for breakfast?
Oh that’s right, Mikey. Yes, Mikey is not a fan of scones. I don’t know what’s wrong with him. He did say he thought these particular ones were delicious, but he still only had a couple bites…WHATEVER, MORE FOR ME
Can we just pause for a second and talk about how THIS is my kitchen right now?! If recipes are sparse this week, you know why:
You see, we’re kinda in the middle of a pantry overhaul over here, and it required that EVERYTHING be removed from my pantry into the itty bitty kitchen. What you can’t see is that this disaster overflows into the dining room and living room. To say that moving around is difficult would be an understatement. It’s also totally freaked Rook out and he spends most of the time curled up in a small ball on the couch, with a concerned look on his face.
I’m super excited to share the finished outcome with you guys, though! It’s looking SO FREAKIN’ GOOD!
Okay, but these scones. I think all scones are best warm, but especially these. The chocolate chips get all melty and gooey and wonderful, and it’s fantastic.
Can you see all the layers in the scone in the photo above?
That’s due to the butter (and probably also the sour cream, which is my scone secret weapon). I like to use frozen butter (as opposed to just cold), because then I know my dough is still going to have all sorts of chunks of butter in it that are going to melt in the oven, and make the most amazing crispy-on-the-outside-fluffy-on-the-inside scones.
Yield: 1 dozen scones
- 4 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 pound (24 tbsp) unsalted butter, cut into 1/2-inch pieces and frozen
- 1/2 cup full-fat sour cream
- 1/2 cup pure pumpkin puree
- 1 tbsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 2-3 tbsp cream
- turbinado sugar, for sprinkling
- Preheat oven to 400 degrees. Line two baking sheets with silicone baking mats or parchment paper.
- In a food processor, combine the flour, sugar, baking powder, baking soda, salt. Add in the butter in a few batches, pulsing to combine. The mixture should resemble a coarse meal, with small chunks of butter still visible.
- In a small bowl or measuring cup, stir together the sour cream, pumpkin, and vanilla.
- Transfer flour/butter mixture to a large bowl and add in both types of chocolate chips. Add in the sour cream/pumpkin mixture and mix, with your hands, until the dough just begins to stick together(if it’s still too dry, add in water 1 tablespoon at a time).
- Turn the dough out onto a light floured surface and form into two 6 or 7-inch rounds. Slice each round in half, and each half into thirds. Place 6 scones on each lined baking sheet.
- Using a pastry brush, brush the tops of the scones with the cream. Sprinkle each with a bit of the turbinado sugar.
- Bake for 25 to 30 minutes, or until golden brown and firm to the touch.
recipe adapted from my Strawberry-Blackberry Sour Cream Scones