Pumpkin Muffin Cookie Dough Scones (Print Version)
Fluffy, spiced scones offer pumpkin and cookie dough notes for a perfect cozy breakfast or sweet snack.
# Components:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/3 cup packed light brown sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
09 - 1/2 cup cold unsalted butter, cubed
10 - 2/3 cup canned pumpkin puree
11 - 1/3 cup cold buttermilk
12 - 1 large egg
13 - 2 teaspoons pure vanilla extract
→ Cookie Dough Pieces
14 - 1/3 cup mini chocolate chips
15 - 1/4 cup finely chopped walnuts or pecans (optional)
→ Topping
16 - 2 tablespoons coarse sugar, for sprinkling
17 - 2 tablespoons mini chocolate chips, for garnish
# Directions:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Whisk together flour, light brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
03 - Add cold, cubed butter to the dry mixture and cut it in using a pastry blender or fingertips until it resembles coarse crumbs.
04 - Whisk together pumpkin puree, buttermilk, egg, and vanilla extract in a separate bowl until smooth.
05 - Gently stir wet mixture into dry ingredients just until combined. Avoid overmixing.
06 - Fold mini chocolate chips and chopped walnuts or pecans (if using) into the dough to distribute evenly.
07 - Turn the dough onto a lightly floured surface and pat into a 1-inch thick disk. Cut into 8 equal wedges.
08 - Place scones on prepared baking sheet with space between each. Brush tops lightly with buttermilk, then sprinkle with coarse sugar and extra mini chocolate chips.
09 - Bake for 18 to 22 minutes, until golden brown and a toothpick inserted into the center comes out clean.
10 - Allow scones to cool slightly before serving warm or at room temperature.
# Expert Advice:
01 -
- Perfect blend of pumpkin muffin and cookie dough flavors
- Ideal fall treat for breakfast, snack, or dessert
02 -
- These scones contain wheat (gluten), dairy, egg, and nuts (if used).
- For longer storage, freeze in an airtight container and reheat before serving.
03 -
- For extra decadence, drizzle cooled scones with a simple vanilla glaze.
- Substitute pecans with pumpkin seeds for a nut-free version.