Pumpkin Chocolate Chip Scones with Pumpkin Glaze #SundaySupper

Pumpkin Chocolate Chip Scones with Pumpkin Glaze

Ah, the first weekend of October.  The first weekend when it finally feels like fall.  I love fall, I’ve professed my love for fall many times.  Without a doubt it is the best time of year in New York.  The leaves are changing, the air is cool, crisp and not humid – usually – we did have a freakishly humid week this week, and the air just smells fresh. 

There is something about the smell of fall that I love.  I don’t know if it is the first bit of smoke from someone’s lit fire place hanging in the air, or the cool breeze from my open window at night while I’m sleeping.  Perhaps it is because everyone is ready to turn on their oven and start baking again, yeah, that’s it! 

Pumpkin Chocolate Chip Scones with Pumpkin Glaze

Fall means the color of my food change, no more bright summer vegetables to enjoy.  Now is the time for brussels sprouts, colorful cauliflower, and a lot of squash and pumpkin!  #SundaySupper is getting into the fall spirit this week celebrating “all things orange.”  It is an appropriate theme for this time of year, orange to me is one of the first colors I think of when it comes to fall.  Not just because of the food we eat, but because of the colors of the leaves and the sunset at night. 

Pumpkin Chocolate Chip Scones with Pumpkin Glaze

5.0 from 1 reviews

Pumpkin Chocolate Chip Scones with Pumpkin Glaze #SundaySupper
 
Alice’s Tea Cup in NYC has one of the best pumpkin scones I’ve tasted. My version is adapted slightly from their recipe listed in their cookbook.
Author:
Recipe type: breads, breakfast, chocolate
Serves: 8
Ingredients
For the scones:
  • 1½ cups all purpose flour
  • 2½ tablespoons brown sugar
  • ¼ teaspoon baking soda
  • 1¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons ground ginger
  • 2 tablespoons ground cinnamon
  • ½ teaspoon nutmeg
  • 6 tablespoons unsalted butter, cold and cut into ¼ inch pieces
  • ¾ cup whole milk
  • ½ cup solid packed pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
For the glaze:
  • 1 – 1½ cups confectioners sugar
  • 3 tablespoons pumpkin puree
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon pure vanilla extract
Instructions
  1. Pre-heat your oven to 425 degrees F. and line a baking sheets with parchment paper or a silpat.
  2. In a medium bowl, whisk together the flour, brown sugar, baking soda, powder, salt, ginger, cinnamon and nutmeg.
  3. Using a pastry blender, two knives or your hands, add the butter and while working quickly mix the butter into the dry ingredients until the consistency is pebble-like.
  4. Stir in the milk and pumpkin puree and mix until well combined. Add the vanilla extract and chocolate chips.
  5. Scoop the dough onto a lightly floured surface and knead briefly to make sure everything is well mixed.
  6. Transfer the dough to your baking sheet and pat into a round that is about 1½ inches thick.
  7. With a sharp knife, cut the dough into 8 triangles, but do not separate the scones.
  8. Bake for 12 minutes, until brown and cooked through. While still warm, using a sharp knife cut through the previous cuts you made prior to cooking. Let cool for 20 minutes.
  9. While the scones are cooling, in a shallow dish whisk together 1 cup of the confections sugar, pumpkin puree, cinnamon and vanilla extract. Depending on the thickness of the glaze you may need to add more sugar. Adjust as needed, if you feel like it could use a little more pumpkin flavor, go ahead and add some more puree.
  10. When the scones are cool, dip the tops into the glaze and set aside to set.
  11. Store in an airtight container for up to 3 days.

Pumpkin Chocolate Chip Scones with Pumpkin Glaze

We have a lot more “orange” recipes coming your way. Check out what the rest of the #SundaySupper crew cooked up this week.

Sunrise  (Breakfast and Brunch)

Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes

Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins

Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze

Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs

Patti from Comfy Cuisine is bringing  Classic Orange Marmalade

Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts

Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal

Jamie from Mama Mommy Mom is bringing Butternut Squash Butter

Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

 High Noon (Soups, Salads and Sandwiches)

Renee from Magnolia Days is serving up some Butternut Squash Soup

Beate from Galactopdx is bringing her Carrot Ginger Soup

Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans

Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup

Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup

Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad

Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup

Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup

Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup

Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup

Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

 Sunset (Dinner and Main Dishes)

Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli

Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey

Pam from The Meltaways is making Spooky Stuffed Peppers

Patsy from Famfriendsfood is bringing her Carrot Souffle

Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters

Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds

Tammi from Momma’s Meals is making Hearty Pork Stew

Kristin from Kwistin’s Favorites is making Orange Chicken

Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce

Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew

Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese

Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar

Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

 By The Bonfire (Sweets, Snacks and Sips)

Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce

Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles

Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa

Anne from Webicurean  is making some Drunken Pumpkin Bread

Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips

Leslie La Cocina De Leslie is making Sweet Potato Atole

Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls

Tara from Noshing With The Nolands is bringing Oranges En Suprise

Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze

Conni from Mrs. Mama Hen is making Orange Glazed Poundcake

Isabel from Family Foodie is baking up Moist Pumpkin Bread

Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake

Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip

Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread

Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread

Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling

Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches

Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies

Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies

Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes

Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze

Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

 Please be sure you join us on Twitter throughout the day during #SundaySupper.

We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes featuring our favorite fall color.

All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.

We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

 

Come hungry!

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35 Comments

  1. Pumpkin and chocolate chips are so wonderful together – I’d like a scone, STAT!

    Reply
  2. The flavors of autumn with a touch of chocolate! Love it!

    Reply
  3. I just finished whipping up a batch of pumpkin scones. Why didn’t I think of chocolate???

    Reply
  4. I’ve been wanting to make scones for awhile now and I might just start with this very amazing recipe. You had me with pumpkin but then you threw in the chocolate chips and I was sold. These turned out delicious and sound absolutely amazing.
    Nicole @ The Daily Dish recently posted..Pumpkin Donut Puffs #SundaySupperMy Profile

    Reply
  5. I need to try these for hubby. He would go nuts for these. Love that you glazed them and added chocolate chips.
    Kim Bee recently posted..S’Mores PopcornMy Profile

    Reply
  6. I want some scones! I made scones once. They were ok but looked pretty dredfull. haha. Yours on the other hand look fantastic. Thanks for all the competition tips. I truly appreciate it! :)
    Sarah recently posted..Pumpkin Ravioli #SundaySupperMy Profile

    Reply
  7. These scones look amazing! I love the pumpkin glaze!

    Reply

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